Southwest Grilled Chicken Salad Recipe

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This post is sponsored by Foster Farms Free Range Chicken but all content and opinions are my own. This Southwestern Salad is topped with seasoned grilled chicken, fresh veggies, avocado, crunchy blue corn tortilla chips, grilled corn, black beans, and a creamy cilantro lime dressing.

It’s the ideal way to take advantage of seasonal fresh produce and make quick, veggie-heavy meals.

First off, this salad’s crisp vegetables and lettuce, creamy avocado and dressing, and crunchy blue corn tortilla chips are the ideal blend of textures.

In addition, it’s a great way to use leftovers (extra grilled corn? a half-opened bag of tortilla chips? let’s use it here!) and is the ideal summer salad because it makes use of the grill and is topped with juicy grilled chicken and fresh corn.

Southwestern Grilled Chicken Salad

Southwest Chicken Salad 🔗

Southwest chicken salad is a hearty "main dish" kind of salad. It's simple to make, filled with bold flavors, hearty enough to fill you up, and also makes for delicious meal prep.

Prep: 10min

Total: 380min

Serving Size: 1 serving

Nutrition Facts: calories 518 kcal, Carbohydrate 32 g, Protein 31 g, Fat 32 g, Saturated Fat 5 g, Cholesterol 72 mg, Sodium 441 mg, Fiber 9 g, Sugar 5 g, servingSize 1 serving

Ingredients:

  • 4 boneless skinless chicken breasts (approximately 6 ounces each)
  • 3 tablespoon olive oil (divided)
  • 2 limes (juiced and zested)
  • 1/4 cup chopped cilantro leaves
  • 3 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups romaine lettuce (chopped)
  • 1 1/2 cup cherry tomatoes (halved)
  • 1 cup black beans (rinsed and drained)
  • 1 cup corn (rinsed and drained)
  • 1/3 cup red onion (thinly sliced)
  • 1/2 large avocado
  • 1/4 cup olive oil
  • 1/4 cup water (or more for thinner consistency)
  • 1/4 cup cilantro, basil or parsley leaves
  • 1 lime (juiced)
  • 2 cloves garlic (minced)
  • salt and pepper (to taste)

Instruction:

  1. In a mixing bowl, whisk together two tablespoons of olive oil, with the lime juice, cilantro, garlic, chili powder, cumin, salt, and pepper. You can also pulse in a food processor until it's combined.
  2. Combine the marinade and chicken fillets in a shallow dish or plastic bag. Marinate the chicken for 2-6 hours in the fridge.
  3. When the chicken is done marinating, make the avocado dressing. Place all the dressing ingredients to a food processor and blend until creamy. Set aside.
  4. Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat. Then sear the chicken for 4-5 minutes on each side, until they're golden brown and have reached an internal temperature of 160 degrees fahrenheit.
  5. Let the cooked chicken rest for a couple of minutes. Then slice into strips.
  6. In a large salad bowl, layer the chopped lettuce with beans, corn, tomatoes and chicken strips. Then drizzle the avocado dressing on top.

FAQ

How do you make grilled chicken breast salad?

The majority of the ingredients in my imitation of McDonald’s southwest salad – greens, corn, black beans, tomatoes, cheese, tortilla strips, cilantro, and a creamy southwest dressing – are the same as those in the original.

What is grilled chicken salad made of?

Instructions Combine the romaine, tomatoes, Swiss cheese, optional almonds, Parmesan cheese, and bacon in a large serving bowl. Shake the dressing; pour over salad and toss. Add croutons and serve right away. Combine the oil, lemon juice, garlic, salt, and pepper in a jar with a tight-fitting lid; cover and chill.

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