Southwest Chicken Lime Salad (Printable)

Grilled chicken, black beans, corn, and crisp veggies tossed in zesty lime dressing for a fresh meal.

# What You'll Need:

→ For the Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ For the Salad

10 - 6 cups romaine lettuce, chopped
11 - 1 cup cherry tomatoes, halved
12 - 1 cup canned black beans, rinsed and drained
13 - 1 cup canned corn kernels, drained
14 - 1 red bell pepper, diced
15 - 1/2 small red onion, thinly sliced
16 - 1 avocado, diced
17 - 1/4 cup fresh cilantro, chopped

→ For the Lime Dressing

18 - 1/4 cup fresh lime juice (about 2 limes)
19 - 2 tablespoons olive oil
20 - 1 tablespoon honey
21 - 1 teaspoon Dijon mustard
22 - 1 clove garlic, minced
23 - 1/2 teaspoon salt
24 - 1/4 teaspoon black pepper

# Steps:

01 - In a small bowl, mix the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mixture all over the chicken breasts.
02 - Heat a grill pan or skillet over medium-high heat. Add the chicken and cook 6–7 minutes per side, or until thoroughly cooked and juices run clear. Remove from heat, let rest for 5 minutes, then slice thinly.
03 - In a large salad bowl, combine the romaine lettuce, cherry tomatoes, black beans, corn, bell pepper, red onion, avocado, and cilantro.
04 - Whisk together all dressing ingredients in a small bowl until well combined.
05 - Add the sliced chicken to the salad. Drizzle with lime dressing and toss gently to combine. Serve immediately, garnished with extra cilantro if desired.

# Expert Tips:

01 -
  • The spice rub on the chicken creates this incredible crust that you will want to put on everything forever
  • You get that satisfying restaurant quality crunch and flavor in under 40 minutes
  • The dressing hits that perfect sweet and tangy balance that makes you want to lick the bowl
02 -
  • Letting the chicken rest for those full 5 minutes before slicing is what keeps it juicy instead of dry
  • The dressing can be made a day ahead, but add it right before serving or the greens will get sad and wilted
  • A properly hot pan is non negotiable for getting that restaurant quality sear on your chicken
03 -
  • Pat your chicken really dry before applying the spice rub for the best sear possible
  • Use a microplane for the garlic in the dressing so it practically disappears into the emulsion
  • Let the dressing sit for 10 minutes before using to let the garlic mellow out

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