Southwest Chicken Lime Salad (Print Version)

Grilled chicken with black beans, fresh veggies, and tangy lime dressing for a bright, flavorful dish.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Salad

09 - 6 cups mixed salad greens (romaine, spinach, or spring mix)
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup corn kernels (fresh, frozen, or canned and drained)
13 - 1 red bell pepper, diced
14 - ½ small red onion, thinly sliced
15 - 1 avocado, diced
16 - ½ cup shredded cheddar or Monterey Jack cheese
17 - ¼ cup chopped fresh cilantro

→ Lime Dressing

18 - ¼ cup fresh lime juice (about 2 limes)
19 - 2 tablespoons olive oil
20 - 1 tablespoon honey
21 - 1 teaspoon Dijon mustard
22 - 1 clove garlic, minced
23 - ½ teaspoon salt
24 - ¼ teaspoon black pepper

# How-To Steps:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Rub the mixture evenly over the chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side, or until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine mixed greens, cherry tomatoes, black beans, corn kernels, diced red bell pepper, sliced red onion, diced avocado, shredded cheese, and chopped cilantro.
05 - Whisk together lime juice, olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
06 - Drizzle the dressing over the salad and toss gently to coat evenly.
07 - Top the dressed salad with sliced grilled chicken and serve immediately.

# Expert Tips:

01 -
  • It tastes like eating out but costs a fraction and takes less time than delivery.
  • The lime dressing is so good you'll want to put it on everything for days.
  • You can prep the ingredients ahead and toss it together in minutes when hunger strikes.
02 -
  • Don't skip letting the chicken rest after grilling, or all the moisture will run out when you slice it.
  • Add the avocado at the very end or it will oxidize and turn brown before you even sit down to eat.
  • If the dressing tastes too sharp, add a bit more honey, it mellows everything out perfectly.
03 -
  • Use a meat thermometer to check the chicken, guessing doneness by touch is how you end up with dry, overcooked protein.
  • Taste the dressing before you pour it over the salad, it's easier to fix the balance in the bowl than after everything is mixed.
  • If you're feeding a crowd, double the dressing recipe, people always want more.

Go Back