Description
This vibrant Southwest Chicken Salad features juicy, seasoned chicken breast paired with crisp romaine, black beans, corn, cherry tomatoes, roasted peppers, avocado, and a zesty cilantro lime dressing. A perfect combination of fresh vegetables and flavorful proteins makes this salad a satisfying and colorful meal ideal for lunch or dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds chicken breasts (2 large breasts)
- 2 tablespoons taco seasoning (store bought or homemade)
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
Salad Vegetables
- 2 heads romaine (chopped)
- 15.5 ounce can black beans (drained and rinsed)
- 8 ounces corn
- 1 pint cherry tomatoes (halved or quartered)
- 12 ounces roasted pepper (chopped)
- 1 large avocado (diced)
- 1 small red onion (thinly sliced)
- 1 medium jalapeño (optional)
- ¼ cup cilantro (chopped)
Dressing
- 1 cup cilantro (packed, stems and leaves)
- ½ small avocado
- ½ cup plain Greek yogurt (or use dairy-free yogurt)
- 1 medium lime (juiced)
- 1–2 cloves garlic
- 1 teaspoon taco seasoning
- 1 teaspoon kosher salt (more to taste)
- 2 tablespoons water (more if needed to thin out dressing)
Instructions
- Prepare the Chicken: Cut the chicken breasts diagonally in half to create 4 pieces. Season both sides generously with kosher salt and taco seasoning.
- Cook the Chicken: Heat a large skillet over medium heat, then add olive oil. Place the chicken pieces in the skillet, cover, and cook for 5 minutes. Flip the chicken, cook uncovered for an additional 4-5 minutes or until the internal temperature reaches 165°F (75°C). Remove chicken and let it rest on a plate to cool.
- Prepare the Vegetables: While the chicken is cooking, chop the romaine, roast pepper, slice the red onion and jalapeño if using, halve or quarter the cherry tomatoes, dice the avocado, and drain and rinse the black beans.
- Make the Dressing: In a mason jar or blender, combine cilantro, half an avocado, Greek yogurt, lime juice, garlic, taco seasoning, kosher salt, and 1 tablespoon of water. Blend or use a stick blender until the dressing is smooth. Add more water as needed to reach desired consistency. Adjust salt and seasoning to taste.
- Assemble the Salad: In a large bowl, place chopped romaine as the base. Layer black beans, corn, cherry tomatoes, roasted pepper, avocado, red onion, jalapeño, and cilantro on top. Slice the rested chicken and arrange it over the salad. Drizzle generously with the cilantro lime dressing and serve immediately.
Notes
- Cooking the chicken covered helps keep it moist.
- Feel free to omit jalapeño if you prefer less heat.
- Use dairy-free yogurt to make the dressing vegan-friendly.
- Dressing can be made ahead and stored in the refrigerator for up to 2 days.
- Ensure chicken reaches 165°F internal temperature to guarantee safety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Southwestern
Keywords: Southwest Chicken Salad, chicken salad, taco seasoning, healthy salad, quick dinner, southwestern cuisine
