Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
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
- Add the chicken and the rest of the marinade ingredients to a large ziplock bag. Marinade the chicken for at least an hour.
- 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
- Divide all of the salad ingredients between 4 bowls. Top with grilled chicken and drizzle with Honey Lime Dressing. Serve immediately and enjoy!
Nutrition Information
Calories: 496kcalCarbohydrates: 27gProtein: 24gFat: 35gSaturated Fat: 7gTrans Fat: 1gCholesterol: 111mgSodium: 409mgPotassium: 1182mgFiber: 9gSugar: 7gVitamin A: 14140IUVitamin C: 25mgCalcium: 106mgIron: 4mg