Southwest Chicken Salad
This Southwest Chicken Salad has a blend of perfectly seasoned, juicy chicken, colorful veggies tossed in a homemade chipotle lime vinaigrette.
Servings 6
Ingredients
For the Chicken
- 2 chicken breasts, boneless skinless
- Zest and juice of 2 limes
- 3 tablespoons olive oil
- 1 smoked chipotle pepper
- 1 clove garlic, roughly chopped
- ½ teaspoon salt
For the Salad
- 6 cups Romaine lettuce, shredded
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- ⅓ cup queso fresco
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
For the Dressing
- 1 smoked chipotle pepper
- ¼ cup fresh lime juice
- ⅓ cup olive oil
- 2 tablespoons apple cider vinegar
- zest of 1 lime
- 1 tablespoon honey
- 1 clove garlic, roughly chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
To Prepare the Chicken
- Trim any fat from the chicken, then place it in a food storage bag.
- In the cup of a bullet blender or immersion blender, add in the smoked chipotle pepper, garlic, olive oil, salt, lime juice and zest.
- Pulse until well combined, then pour in the bag with the chicken. Seal up the bag and make sure it’s well coated with the marinade.
- Let marinate in the fridge for 1 hour.
- Preheat oven to 425°F.
- Place the chicken on a baking sheet lined with a baking rack and aluminum foil (for easy cleanup).
- Cook for 12-14 minutes or until almost cooked through, then broil for 1-2 minutes until golden.
- While the chicken is cooking, you can prepare the dressing.
To Make the Dressing
- Add all of the dressing ingredients to the bowl of a bullet blender or immersion blender and blend until well combined and emulsified.
- Allow it to sit at room temperature so the flavors can meld while you prepare the salad.
To Assemble the Salad
- Wash, dry and shred the romaine lettuce. I like to use my salad spinner to make it easier. Then add the lettuce to the bottom of a large serving platter.
- Once the chicken has cooled and rested for 10 minutes, slice both pieces.
- Place them on opposite ends over the lettuce.
- Add the red onion, black beans, corn, tomatoes and avocado in groups around the platter. Sprinkle the cilantro over the top and add the dressing right before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Southwest Chicken Salad
Amount per Serving
Calories
399
% Daily Value*
Fat
25
g
38
%
Saturated Fat
5
g
31
%
Carbohydrates
20
g
7
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
25
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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