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Southwestern Chicken Salad with Creamy Cilantro Dressing

A bright, protein-packed salad topped with a tangy creamy cilantro dressing.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 2 servings

Ingredients

  • 2 medium chicken breasts
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 lime lime, juiced reserve other half for dressing
  • 1 tablespoon olive oil
  • 2 cups romaine lettuce chopped
  • 1 ripe avocado sliced
  • 1 medium tomato diced
  • 1/2 cup black beans rinsed
  • 1/2 cup corn rinsed
  • 1/4 cup cilantro for topping
  • 1/2 cup sour cream or Greek yogurt for dressing
  • 1/4 cup packed cilantro include tender stems, for dressing
  • 1/2 lime lime, juiced for dressing
  • 1/4 teaspoon salt for dressing

Instructions

  • Place the chicken breasts in a zip-top bag with the taco seasoning, cumin, 1/4 teaspoon salt, juice of half a lime, and 1 tablespoon olive oil; seal and shake to coat. Marinate at room temperature for 10 minutes or refrigerate up to 2 days.
  • Heat a heavy skillet over medium-high until very hot, then add 1 teaspoon oil. Cook the chicken breasts 4–5 minutes per side until cooked through and browned.
  • Remove the chicken to a plate and let rest in the pan or on a cutting board for at least 5 minutes before slicing.
  • Meanwhile, make the dressing by blending 1/2 cup sour cream (or Greek yogurt), 1/4 cup packed cilantro, juice of 1/2 lime, and 1/4 teaspoon salt until the cilantro is fully chopped and the dressing is smooth.
  • Assemble the salads by dividing 2 cups chopped romaine between plates. Top with sliced avocado, diced tomato, 1/2 cup black beans, 1/2 cup corn, 1/4 cup cilantro, and sliced chicken.
  • Drizzle or dollop the cold creamy cilantro dressing over each salad just before serving.

Equipment

  • Zip-top Bag
  • Skillet
  • Blender or food processor
  • Knife
  • Cutting Board
  • Measuring Spoons

Notes

  • Marinate chicken up to 2 days ahead for more flavor.
  • Use Greek yogurt to reduce richness if desired.
  • Be sure the skillet is very hot before adding chicken to get a good sear.
  • Let chicken rest 5 minutes before slicing for juicier meat.