Southwest Chicken Lime Salad (Printable Version)
Grilled chicken, black beans, corn, and veggies combine with lime dressing for a flavorful meal.
# What You'll Need:
→ For the Chicken
01 - 2 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
→ For the Salad
09 - 6 cups romaine lettuce, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup corn kernels (fresh, canned, or thawed from frozen)
13 - 1/2 red onion, thinly sliced
14 - 1 red bell pepper, diced
15 - 1 avocado, sliced
16 - 1/4 cup fresh cilantro, chopped
→ For the Lime Dressing
17 - 1/4 cup fresh lime juice (about 2 limes)
18 - 3 tablespoons olive oil
19 - 1 tablespoon honey
20 - 1 teaspoon Dijon mustard
21 - 1 clove garlic, minced
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon black pepper
# Method:
01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub mixture evenly over both sides of the chicken breasts.
03 - Grill chicken for 6–7 minutes per side, or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
04 - While chicken cooks, combine lettuce, cherry tomatoes, black beans, corn, red onion, bell pepper, avocado, and cilantro in a large salad bowl.
05 - Whisk together lime juice, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
06 - Add sliced chicken to the salad, drizzle with lime dressing, and toss gently to combine. Serve immediately, garnished with extra cilantro or lime wedges if desired.
# Chef's Tips:
01 -
- The lime dressing hits every tastebud with brightness that makes salad feel exciting instead of obligatory
- You get that satisfying crunch from the vegetables while the grilled chicken keeps you full for hours
- Everything comes together in under 40 minutes but looks like something from a restaurant
02 -
- Letting the chicken rest after grilling is non negotiable for juicy meat
- The dressing tastes better after sitting for 10 minutes so make it first
- Avocado turns brown quickly so slice it right before serving
03 -
- Warm chicken slightly wilted lettuce actually tastes amazing together
- Double the dressing and keep it in the fridge for quick salads all week