Zesty Southwest Chicken Salad Recipe

5 from 16 votes

Prep Time5

Cook Time12

Total Time33

Servings: serves

Calories: 577kcal

Mix 2 tablespoons of olive oil, lime juice, salt, and spices, pour into a Ziploc bag and add the chicken. Close the bag and smoosh the chicken and marinade until the chicken is covered. Set aside for 10-15 minutes.
2 chicken breasts, 4 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon black pepper
Fry the chicken in a medium-sized pan with low-med heat for about 10-12 minutes on each side, covering the pan with a lid to ensure even cooking. It is cooked when the chicken reaches an internal temperature of 165F (75C), and the juices run clear.
While the chicken is cooking, divide the salad mix between 4 bowls, as well as the corn, black beans, chopped red onion, cherry tomato halves, and diced avocado.
1 cup corn, 1 cup black beans, 2 cups salad mix, 2 ripe avocados, 1 cup cherry tomatoes, ½ red onion
Slice the cooked chicken into even-sized slices and place half of each breast on top of the salad.
Whisk the dressing ingredients together until well combined.
½ cup Greek yogurt, 1 tablespoon olive oil, 2 teaspoons lime zest, pinch of salt
Drizzle the salad with the yogurt dressing and serve. Top with cilantro leaves, lime wedges and tortilla strips if desired.
cilantro leaves, lime wedges, tortilla strips

Store any leftovers in an airtight container in the fridge for up to 3 days.

I would reccomend storing the dressing separately to prevent the salad leaves from wilting and becoming soggy.