Southwest Chicken Salad
This Southwest Chicken Salad recipe is easy enough to throw together for a busy weeknight meal or to make ahad of a busy week for lunches and meal-prep. Served with grilled chicken, black beans, sweet corn, and pickled red onions, this is sure to be your favorite summer salad!
Ingredients
Grilled Mexican Chicken
- 1 pound chicken thighs
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
Salad
- 1 head romaine lettuce, chopped
- 2 large tomatoes, diced
- 1 15.5 ounce can of black beans
- 1 1/2 cups corn
- pickled red onions
- 1 avocado, pitted and sliced
- 2 tbsp cilantro, chopped
- Honey Jalapeno Lime Dressing
Instructions
Grilled Mexican Chicken
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Add the chicken and the rest of the marinade ingredients to a large ziplock bag. Marinade the chicken for at least an hour.
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When you are ready to cook the chicken preheat the grill to 400 degrees. Spray grill with nonstick cooking spray. Place chicken on grill and cook for 4-5 minutes on each side or until the chicken reaches and internal temperature of 165 degrees. Transfer the chicken to a cutting board and allow it to rest for a couple of minutes. Slice the chicken into strips and set aside until you are ready to assemble the salad.
Salad / Assembly
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Divide all of the salad ingredients between 4 bowls. Top with grilled chicken and drizzle with Honey Lime Dressing. Serve immediately and enjoy!
