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Southwest Chicken Salad | Healthy & Hearty Meal Prep Recipe

Southwest Chicken Salad | Healthy & Hearty Meal Prep Recipe

This Southwest Chicken Salad is a hearty "main dish" kind of salad. Filled with bold cilantro-lime chicken, sweet corn, black beans, and a creamy homemade avocado dressing, it is hearty enough to fill you up and perfect for weekly meal prep!
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 people
Course: Main Course, Salad
Cuisine: American, Tex-Mex
Calories: 518
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Marinade

  • 4 boneless skinless chicken breasts (approximately 6 ounces each)
  • 3 tablespoons olive oil divided (2 tbsp for marinade, 1 tbsp for cooking)
  • 2 limes juiced and zested
  • ¼ cup chopped cilantro leaves
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Salad

  • 4 cups romaine lettuce chopped
  • 1 ½ cups cherry tomatoes halved
  • 1 cup black beans rinsed and drained
  • 1 cup corn rinsed and drained
  • ⅓ cup red onion thinly sliced

For the Avocado Dressing

  • ½ large avocado
  • ¼ cup olive oil
  • ¼ cup water or more for a thinner consistency
  • ¼ cup cilantro basil, or parsley leaves
  • 1 lime juiced
  • 2 cloves garlic minced
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Food processor or blender  (a mini food processor works great!)
  • Instant-read meat thermometer
  • Mixing Bowls
  • Tongs

Method
 

  1.  Make the Marinade

    In a mixing bowl (or a mini food processor), combine 2 tablespoons of the olive oil with the lime juice, lime zest, chopped cilantro, minced garlic, chili powder, cumin, salt, and black pepper. Whisk or pulse until thoroughly combined.

    2. Marinate the Chicken

    Place the chicken breasts in a shallow dish or a large zip-top plastic bag. Pour the marinade over the chicken, ensuring every piece is coated. Seal and marinate in the refrigerator for 2 to 6 hours.

    3. Make the Avocado Dressing

    When the chicken is almost done marinating, prepare the dressing. Place the avocado, olive oil, water, cilantro (or basil/parsley), lime juice, garlic, salt, and pepper into a food processor or blender. Blend until completely smooth and creamy. (If it is too thick, add a splash more water until you reach a pourable consistency.) Set aside in the fridge.

    4. Sear the Chicken

    Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (letting excess drip off) and place it in the hot skillet. Sear for 4 to 5 minutes on each side, or until the chicken is golden brown and has reached an internal temperature of 160°F (71°C).

    5. Rest and Slice

    Remove the cooked chicken from the skillet and transfer it to a cutting board. Let it rest for a couple of minutes to lock in the juices, then slice it into strips.

    6. Assemble the Salad

    In a large salad bowl, create a bed of the chopped romaine lettuce. Layer the rinsed black beans, corn, halved cherry tomatoes, sliced red onion, and warm chicken strips over the top.

    7. Dress and Serve

    Drizzle the creamy avocado dressing generously over the top of the salad, toss to combine, and serve immediately!

Notes

  • Cooking Method: You can easily grill this chicken over medium-high heat for 5-7 minutes per side instead of pan-searing if you prefer a smoky flavor!
  • Resting the Chicken: Do not skip the resting step! Cutting into piping hot chicken lets all the juices run out onto the cutting board, leaving you with dry meat.
  • Storage: Leftovers will keep in airtight containers in the fridge for up to 5 days. Reheat the chicken in the microwave for 1-2 minutes before adding it to your cold salad components.
    For the best meal prep, store your chopped lettuce, chicken, mixed veggies, and dressing in completely separate containers and assemble right before eating to prevent a soggy salad!