Make this vibrant Southwest Chicken Salad for a quick dinner or healthy meal prep. It features tender chicken, fresh vegetables, and a zesty homemade cilantro lime dressing that brings bold Tex-Mex flavor to your table.
Author:Claire
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:4 servings 1x
Category:Lunch
Method:Tossing
Cuisine:Mexican Inspired
Diet:Low Fat
Ingredients
Scale
6 cups chopped romaine lettuce
2 cups cooked, shredded chicken breast
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup cherry tomatoes, halved
1 avocado, diced
1/2 cup crumbled cotija cheese (optional)
1/4 cup tortilla strips for topping
For the Cilantro Lime Dressing:
1/2 cup plain Greek yogurt
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Prepare the dressing: In a small bowl, whisk together the Greek yogurt, lime juice, cilantro, olive oil, minced garlic, cumin, salt, and pepper until smooth. Set aside.
Assemble the salad base: In a large bowl, combine the chopped romaine lettuce, cooked chicken, black beans, and thawed corn.
Add fresh toppings: Gently toss the lettuce mixture with half of the dressing. Arrange the salad on serving plates or in meal prep containers.
Garnish: Top each serving with halved cherry tomatoes, diced avocado, and cotija cheese, if using.
Serve immediately with the remaining dressing on the side, or store dressing separately for meal prep. Sprinkle with tortilla strips just before eating for crunch.
Notes
For a spicier kick, add 1/2 teaspoon of chili powder or a dash of hot sauce to the dressing mixture.
This recipe is excellent for meal prep; store the dressing separately and add it just before serving to keep the lettuce crisp.
If you prefer a different protein, substitute the chicken with grilled shrimp or seasoned tofu for a vegetarian option.