EASY Southwest Salad with Cilantro Lime Dressing
Southwest Salad with Cilantro Lime Dressing is a fresh chicken salad loaded with crisp vegetables, black beans, corn, cheese, and creamy toppings.
Ingredients
- ½ small chicken breast
- 2 tablespoons taco seasoning
- 1 tablespoon avocado oil
- 1½ cups chopped romaine lettuce
- 4 cherry tomatoes
- ¼ cup black beans drained and rinsed
- ¼ cup corn
- ⅛ cup sliced black olives
- 4 slices bell pepper
- 1 jalapeño pepper seeded and diced
- 2 tablespoons guacamole
- 2 tablespoons sour cream
- 2 sprigs fresh cilantro
- ¼ cup tortilla strips
- ½ cup shredded Mexican cheese blend
- 2 tablespoons cilantro lime dressing
Instructions
- Heat the avocado oil in a cast-iron skillet over medium-high heat.
- Coat the chicken breast evenly with taco seasoning on both sides.
- Place the chicken into the hot skillet and cook undisturbed for about 5 minutes until a golden crust develops.
- Flip the chicken using tongs and cook for another 4–5 minutes, reducing the heat slightly if needed, until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and let it rest for at least 5 minutes before slicing.
- In a large serving bowl, arrange the chopped romaine lettuce.
- Add the cherry tomatoes, black beans, corn, black olives, bell pepper, jalapeño, shredded cheese, guacamole, sour cream, cilantro, and tortilla strips.
- Top with the sliced chicken.
- Drizzle the Southwest Salad with Cilantro Lime Dressing generously with cilantro lime dressing.
- Serve immediately while the vegetables are crisp and fresh.
Notes
- Adjust the amount of jalapeño depending on your preferred spice level.
- Greek yogurt can replace sour cream for a lighter option.
- Pepper Jack cheese can be substituted for extra heat.
- Serve with warm tortillas, tortilla chips, or fresh fruit for a complete meal.