Southwest Chicken Power Salad (Print Version)

Protein-packed salad with grilled chicken, black beans, corn, and lime-cilantro dressing for a fresh and satisfying meal.

# Components:

→ Chicken and Seasoning

01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - Salt and black pepper to taste

→ Salad Base

08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1 cup corn kernels, fresh or frozen
10 - 1 red bell pepper, diced
11 - 1/2 red onion, thinly sliced
12 - 1 cup cherry tomatoes, halved
13 - 4 cups mixed salad greens
14 - 1 large avocado, sliced
15 - 1/4 cup fresh cilantro, chopped

→ Lime-Cilantro Dressing

16 - 3 tablespoons olive oil
17 - 2 tablespoons fresh lime juice
18 - 1 teaspoon honey
19 - 1 small garlic clove, minced
20 - 1/4 teaspoon ground cumin
21 - Salt and black pepper to taste
22 - 2 tablespoons fresh cilantro, chopped

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Brush mixture evenly over both sides of chicken breasts.
03 - Place chicken on preheated grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine salad greens, black beans, corn, red bell pepper, red onion, and cherry tomatoes.
05 - In a jar or small bowl, whisk together olive oil, lime juice, honey, garlic, cumin, salt, pepper, and cilantro until well combined.
06 - Pour half the dressing over vegetable mixture and toss gently to coat evenly.
07 - Arrange sliced chicken and avocado on top of dressed salad. Drizzle with remaining dressing and garnish with chopped cilantro.
08 - Transfer to serving plates and serve immediately.

# Expert Advice:

01 -
  • It's a complete meal in one bowl—protein, veggies, and healthy fats all together, no sides needed.
  • The lime-cilantro dressing is bright enough to make you smile between bites, nothing boring about it.
  • You can prep components ahead and assemble when you're ready, making it perfect for meal prep or feeding unexpected guests.
02 -
  • Never slice your avocado more than 15 minutes before serving or it will turn brown and mushy—add it at the very last moment.
  • If your chicken breasts are uneven in thickness, pound them gently to an even half-inch thickness so they cook uniformly and don't end up with a dry edge and raw center.
  • The dressing tastes better when the garlic has a chance to sit in the lime juice for a minute or two before whisking in the oil—it mellows slightly and flavors the whole thing better.
03 -
  • If your grill pan sticks, brush it with a tiny bit of oil on a paper towel right before the chicken goes on—this makes a huge difference in getting those pretty marks.
  • Make extra dressing and keep it in the fridge for three days; it's perfect on grain bowls, grilled fish, or even as a dip for roasted vegetables.
  • For extra flavor, squeeze the lime juice over your salad greens before dressing them—it adds brightness without extra oil.
Return