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Southwest Chicken Salad with Creamy Avocado Dressing

A bright, hearty southwest-style salad topped with juicy seasoned chicken and a creamy avocado cilantro dressing.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2-3 chicken breasts
  • 2 Tbsp lime juice
  • 1 Tbsp olive oil
  • 1 Tbsp taco seasoning
  • 8 cups romaine lettuce chopped
  • 1 cup grape tomatoes halved
  • 1 cup black beans drained and rinsed
  • 1 cup corn fresh or canned
  • 1 ripe avocado diced (for salad)
  • 1/2 red onion thinly sliced
  • 1/3 cup fresh cilantro chopped
  • 1/3 cup cotija cheese crumbled
  • 1 avocado for dressing
  • 2 cloves garlic
  • 1/4 cup fresh cilantro for dressing
  • 1/4 cup plain Greek yogurt
  • 3 Tbsp avocado oil or olive oil
  • 1 Tbsp lime juice for dressing
  • 1/4 tsp ground cumin
  • 1/4 tsp each salt and pepper
  • 1/4-1/2 cup water to thin dressing as needed

Instructions

  • Make the dressing: In a food processor or blender, combine the avocado (for dressing), 2 garlic cloves, 1/4 cup cilantro, 1/4 cup Greek yogurt, 3 Tbsp avocado oil (or olive oil), 1 Tbsp lime juice, 1/4 tsp cumin, and 1/4 tsp each salt and pepper. Process until smooth.
  • Thin the dressing: If needed, add 1/4 to 1/2 cup water, a few tablespoons at a time, until the dressing reaches your desired consistency. Scrape down the sides and blend again.
  • Marinate the chicken: Whisk together 2 Tbsp lime juice, 1 Tbsp olive oil, and 1 Tbsp taco seasoning. Season with a little salt and pepper. Toss the 2–3 chicken breasts in the mixture and let marinate for 30 minutes or up to 12 hours in the refrigerator.
  • Cook the chicken: Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet and bake 15–20 minutes, or until an instant-read thermometer registers 165°F (74°C). Alternatively, grill 4–5 minutes per side on a hot grill or grill pan until cooked through.
  • Rest and slice chicken: Let the cooked chicken rest 5 minutes, then slice or dice it into bite-sized pieces.
  • Assemble the salad: In a large bowl, combine 8 cups chopped romaine, 1 cup halved grape tomatoes, 1 cup drained black beans, 1 cup corn, 1 diced ripe avocado (for salad), 1/2 thinly sliced red onion, 1/3 cup chopped cilantro, 1/3 cup crumbled cotija cheese, and the diced chicken.
  • Toss and serve: Drizzle the creamy avocado dressing over the salad, toss to combine, and serve immediately.

Equipment

  • baking sheet or grill pan
  • Mixing Bowl
  • Food processor or blender
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Tongs

Notes

  • Dressing can be stored in the fridge for up to 3 days.
  • Marinating the chicken longer enhances flavor.
  • Use fresh or canned corn—drain canned corn before using.
  • Adjust water in dressing for desired thickness.
  • Check chicken temperature to ensure doneness.