Make this vibrant, high-protein Southwest Chicken Salad for a quick dinner or healthy lunch. It features tender chicken, fresh vegetables, and a zesty homemade cilantro lime dressing, perfect for meal prep.
Author:cookingbymia
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:4 servings 1x
Category:Lunch
Method:Tossing
Cuisine:Tex Mex
Diet:Gluten Free
Ingredients
Scale
2 cups cooked, shredded chicken breast
1 head romaine lettuce, chopped
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.
Combine the main salad ingredients: In a large bowl, combine the shredded chicken, chopped romaine lettuce, black beans, thawed corn, and cherry tomatoes.
Dress the salad: Pour about half of the cilantro lime dressing over the salad mixture. Toss gently to coat all ingredients evenly. Add more dressing as needed to reach your desired consistency.
Assemble the bowls: Divide the salad among four bowls. Top each serving with diced avocado, crumbled cotija cheese (if using), and a sprinkle of tortilla strips.
Serve immediately for the best texture, or store components separately for meal prep.
Notes
For a smoky flavor, substitute the cilantro lime dressing with a chipotle ranch dressing.
This recipe is naturally gluten free if you omit the tortilla strips.
Prepare the chicken ahead of time by grilling or poaching chicken breasts seasoned with chili powder and cumin.