June 12, 2023
AuthorCharlotté v VurenCategorySaladDifficultyBeginnerSouthwest chicken salad is a hearty "main dish" kind of salad. It's simple to make, filled with
bold flavors, hearty enough to fill you up, and also makes for delicious meal prep.
In a mixing bowl, whisk together two tablespoons of olive oil, with the lime juice, cilantro, garlic, chili powder, cumin, salt, and pepper. You can also pulse in a food processor until
it's combined.
2. Combine the marinade and chicken fillets in a shallow dish or plastic bag. Marinate the chicken for 2-6 hours in the fridge.
3. When the chicken is done marinating, make the avocado dressing. Place all the dressing ingredients to a food processor and blend until creamy. Set aside.
4. Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat. Then sear the chicken for 4-5 minutes on each side, until they're golden brown and have reached an internal temperature of 160 degrees Fahrenheit.
5. Let the cooked chicken rest for a couple of minutes. Then slice into strips.
6. In a large salad bowl, layer the chopped lettuce with beans, corn, tomatoes and chicken strips. Then drizzle the avocado dressing on top.
Notes:
To Meal Prep: Make the cilantro lime chicken and pre-cut into strips. Store the chicken, chopped lettuce, and avocado dressing into their own containers. Then toss together the corn, beans, and red onion together in another container.
To Store: All the ingredients can be stored for up to 5 days in the fridge.
To Reheat: Simply reheat the chicken in the microwave for a 1-2 minutes, then assemble the rest of the salad as is.
I also love this mini food processor for making the marinade and dressing. It's the perfect size for smaller quantities!
Servings 4
- Amount Per Serving
- Calories 518
Ingredients
Directions
In a mixing bowl, whisk together two tablespoons of olive oil, with the lime juice, cilantro, garlic, chili powder, cumin, salt, and pepper. You can also pulse in a food processor until
it's combined.
2. Combine the marinade and chicken fillets in a shallow dish or plastic bag. Marinate the chicken for 2-6 hours in the fridge.
3. When the chicken is done marinating, make the avocado dressing. Place all the dressing ingredients to a food processor and blend until creamy. Set aside.
4. Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat. Then sear the chicken for 4-5 minutes on each side, until they're golden brown and have reached an internal temperature of 160 degrees Fahrenheit.
5. Let the cooked chicken rest for a couple of minutes. Then slice into strips.
6. In a large salad bowl, layer the chopped lettuce with beans, corn, tomatoes and chicken strips. Then drizzle the avocado dressing on top.
Notes:
To Meal Prep: Make the cilantro lime chicken and pre-cut into strips. Store the chicken, chopped lettuce, and avocado dressing into their own containers. Then toss together the corn, beans, and red onion together in another container.
To Store: All the ingredients can be stored for up to 5 days in the fridge.
To Reheat: Simply reheat the chicken in the microwave for a 1-2 minutes, then assemble the rest of the salad as is.
I also love this mini food processor for making the marinade and dressing. It's the perfect size for smaller quantities!