Southwest Chicken Lime Salad (Printable)
A vibrant salad with spiced grilled chicken, vegetables, and zesty lime dressing for a refreshing meal.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Salad
09 - 6 cups chopped romaine lettuce
10 - 1 cup halved cherry tomatoes
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup corn kernels (fresh, canned, or thawed)
13 - 1/2 red onion, thinly sliced
14 - 1 avocado, sliced
15 - 1/4 cup chopped fresh cilantro leaves
→ Lime Dressing
16 - 3 tablespoons fresh lime juice
17 - 2 tablespoons extra-virgin olive oil
18 - 1 tablespoon honey
19 - 1 teaspoon Dijon mustard
20 - 1 garlic clove, minced
21 - 1/4 teaspoon salt
22 - 1/4 teaspoon black pepper
# How To Cook:
01 - Preheat grill or grill pan to medium-high heat.
02 - Combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Rub spice mixture and olive oil evenly over both sides of chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat, rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, red onion, avocado, and cilantro.
05 - In a small bowl, whisk together lime juice, extra-virgin olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
06 - Drizzle dressing over salad mixture and toss gently to coat evenly.
07 - Top salad with sliced grilled chicken and serve immediately.
# Expert Tips:
01 -
- It tastes restaurant-quality but comes together faster than you'd expect, leaving you feeling accomplished rather than exhausted.
- The warm spiced chicken against cool, crisp vegetables creates this little temperature dance that keeps every bite interesting.
- It's naturally gluten-free, filling enough to be a real meal, and flexible enough to work with whatever you have on hand.
02 -
- Never, ever dress the salad more than a few minutes before serving, or the lettuce will go limp and lose its snap.
- If you slice the chicken while it's still hot, the knife slides through cleanly and the pieces look professional rather than ragged.
- The avocado is a last-minute addition for a reason—it browns and oxidizes quickly once cut, so add it only when you're ready to eat.
03 -
- If you don't have a grill, a cast-iron skillet works beautifully—it gets just as hot and creates similar char marks on the chicken.
- Make extra dressing and keep it in a jar in your fridge for up to three days; it's equally good on grain bowls, roasted vegetables, or drizzled over tacos.