Southwest Chicken Lime Salad (Print Version)

A vibrant mix of spiced chicken, fresh veggies, and a zesty lime dressing for a light, refreshing lunch.

# What You Need:

→ 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 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Salad

09 - 6 cups chopped romaine lettuce
10 - 1 cup halved cherry tomatoes
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup corn kernels (fresh, canned, or thawed)
13 - 1/2 red onion, thinly sliced
14 - 1 avocado, sliced
15 - 1/4 cup chopped fresh cilantro leaves

→ Lime Dressing

16 - 3 tablespoons fresh lime juice
17 - 2 tablespoons extra-virgin olive oil
18 - 1 tablespoon honey
19 - 1 teaspoon Dijon mustard
20 - 1 garlic clove, minced
21 - 1/4 teaspoon salt
22 - 1/4 teaspoon black pepper

# How to Make It:

01 - Preheat grill or grill pan to medium-high heat.
02 - Combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub the spice blend and olive oil evenly over both sides of chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes. Slice thinly.
04 - In a large bowl, combine chopped romaine, cherry tomatoes, black beans, corn kernels, sliced red onion, avocado, and cilantro.
05 - Whisk together lime juice, olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper until smooth and emulsified.
06 - Drizzle dressing over salad mixture and toss gently to evenly coat.
07 - Top salad with sliced grilled chicken. Serve immediately.

# Expert Hints:

01 -
  • The smoky spice rub on the chicken creates a crust that holds up against the creamy avocado and sharp lime
  • Everything can be prepped ahead and tossed together in minutes when hunger hits
  • It tastes better than any restaurant version and costs half as much
02 -
  • Do not skip resting the chicken or it will leak juice all over your cutting board and dry out the meat
  • If your avocado is rock hard, leave it out and add it next time instead of serving crunchy green chunks
  • Toss the salad with dressing just before serving or the lettuce will wilt and lose its crunch
03 -
  • Let your grill pan get smoking hot before adding the chicken so you get real char without sticking
  • Taste the dressing before you pour it and adjust the honey or lime to match your mood
  • If the salad feels too heavy, add an extra handful of chopped romaine to balance the toppings

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