Southwest Chicken Lime Salad (Printable)
Spiced grilled chicken meets fresh vegetables tossed in zesty lime dressing for a vibrant, light meal.
# What You’ll 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 rinsed and drained canned black beans
12 - 1 cup corn kernels (fresh, canned, or thawed from frozen)
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 Make It:
01 - Preheat grill or grill pan to medium-high heat.
02 - Combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub spice mixture and olive oil evenly on 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 and let rest for 5 minutes before slicing thinly.
04 - In a large bowl, mix chopped romaine lettuce, cherry tomatoes, black beans, corn, red onion, avocado, and cilantro.
05 - Whisk fresh lime juice, extra-virgin olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper until well combined.
06 - Drizzle lime dressing over salad and toss gently to coat all ingredients evenly.
07 - Top salad with sliced grilled chicken and serve immediately.
# Expert Advice:
01 -
- It tastes restaurant-quality but comes together faster than ordering takeout.
- Everything can be prepped ahead, making weeknight dinners actually relaxing.
- The dressing is so good you'll want to keep extra around for other salads.
02 -
- Don't add the avocado until right before serving, or it'll turn brown and sad-looking within minutes.
- The dressing is forgiving—if you prefer it tangier, add more lime juice; if you want it richer, add a touch more oil.
03 -
- If your grill isn't cooperating, a grill pan on the stove works just as well—you'll get less dramatic marks but the same flavor.
- Taste the dressing on a piece of lettuce before you pour it over everything because that's the only honest way to know if it needs adjusting.