Spontaneous Dinner

Southwest Chicken Salad

4 servings


6 hours 20 minutes

total time


4 boneless skinless chicken breasts (approximately 6 ounces each)

3 tablespoon olive oil (divided)

2 limes (juiced and zested)

1/4 cup chopped cilantro leaves

3 cloves garlic (minced)

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

4 cups romaine lettuce (chopped)

1 1/2 cup cherry tomatoes (halved)

1 cup black beans (rinsed and drained)

1 cup corn (rinsed and drained)

1/3 cup red onion (thinly sliced)

1/2 large avocado

1/4 cup olive oil

1/4 cup water (or more for thinner consistency)

1/4 cup cilantro, basil or parsley leaves

1 lime (juiced)

2 cloves garlic (minced)

salt and pepper (to taste)


Mix Marinade

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.


Combine the marinade and chicken fillets in a shallow dish or plastic bag. Marinate the chicken for 2-6 hours in the fridge.

Blend Dressing

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.

Cook Chicken

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.


Let the cooked chicken rest for a couple of minutes. Then slice into strips.

Combine Salad

In a large salad bowl, layer the chopped lettuce with beans, corn, tomatoes and chicken strips. Then drizzle the avocado dressing on top.


Serving Size



518 kcal

Total Fat

32 g

Saturated Fat

5 g

Unsaturated Fat


Trans Fat



72 mg


441 mg

Total Carbohydrate

32 g

Dietary Fiber

9 g

Total Sugars

5 g


31 g

4 servings


6 hours 20 minutes

total time
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