Description
This zesty southwest chicken salad recipe combines tender grilled chicken with crisp vegetables, creamy avocado, and a tangy lime dressing. Perfect for meal prep, this healthy chicken salad bowl is packed with protein and bold Tex-Mex flavors that will satisfy your cravings in just 30 minutes.
Ingredients
- For the Chicken:
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Salad:
- 8 cups mixed greens (romaine, spinach, arugula)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 large red bell pepper, diced
- 1 large avocado, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup fresh cilantro, chopped
- ¼ cup pumpkin seeds (pepitas)
- For the Zesty Lime Dressing:
- ¼ cup fresh lime juice
- ¼ cup olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare the Chicken Seasoning: Combine chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl.
- Season and Cook the Chicken: Pat chicken dry, brush with olive oil, and coat with spice mixture. Cook in a heated skillet over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F.
- Rest and Slice: Let chicken rest for 5 minutes, then slice into strips.
- Prepare Vegetables: Dice bell pepper and red onion, halve cherry tomatoes, and chop cilantro. Keep avocado separate if meal prepping.
- Make Dressing: Whisk together lime juice, olive oil, honey, Dijon mustard, minced garlic, chili powder, cumin, salt, and pepper. Let sit 10 minutes.
- Assemble Salad: Combine mixed greens, corn, black beans, bell pepper, red onion, and cherry tomatoes in a large bowl. Top with sliced chicken, avocado, cilantro, and pumpkin seeds.
- Serve: Drizzle with zesty lime dressing just before serving and toss gently to combine.
Notes
Meal Prep Tips: Store components separately for up to 4 days. Add avocado and dressing just before serving.
Spice Level: Adjust cayenne pepper to taste preference.
Substitutions: Use quinoa or brown rice as base for heartier meal. For vegetarian option, replace chicken with extra black beans and quinoa.
Storage: Best consumed within 2-3 days for optimal freshness.
- Prep Time: 15
- Cook Time: 15
- Category: Main Dish
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 10g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 75mg
Keywords: zesty southwest chicken salad recipe, southwest salad with chicken, healthy chicken salad bowl, spicy southwest chicken salad, Tex-Mex chicken salad, avocado chicken salad, corn and black bean salad, grilled chicken southwest bowl, meal prep salad, protein salad