Today, we are presenting to you this unique and extraordinary southwest grilled chicken salad recipe. I have made a variety of chicken salads but I have never gotten enough of this southwest grilled chicken salad. It is rich in flavor and ideal for family gatherings.
This savory salad is easy to prepare, try it and you won’t have any regrets.
We are going to need a variety of ingredients since this recipe calls for it. This recipe is super easy when you follow the instructions properly.
Ingredients like chicken breasts, garlic, olive oil, cumin, salt, black pepper, lime juice, black beans, tomatoes, smoked paprika, fresh cilantro, canned corn, and much more are to be used in this recipe like we are to witness.Â
Lean chicken breasts are ideally recommended for this recipe because they bring out the best in the recipe.
Drain the liquid in the canned corn and the liquid in the canned black beans.
Let us start right away with today’s recipe.
Ingredients For The Southwest Grilled Chicken Salad
For The Chicken Marinade
- 4 boneless and skinless chicken breasts.
- 2 tablespoons of lime juice
- ¼ cup of chopped cilantro leaves, chopped
- 2 tablespoons of olive oil
- 3 garlic cloves, minced
- A teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- ½ teaspoon of kosher salt
- ¼ teaspoon of black pepper and thenÂ
- 1 teaspoon of dried oregano
For The Salad And Dressing.
- 1 large head of romaine lettuce, chopped
- A can of corn(8 ounces)
- One can of black beans( 8 ounces)
- 2 cups of cherry tomatoes, halved
- ½ cup of red onion
- 1 ripe large avocado
- ¼ cup fresh cilantroÂ
- ¼ cup of extra virgin olive oil
- 2 tablespoons of lime juice
- A tablespoon of garlic powder and then
- Salt and pepper, to taste
Directions For Southwest Grilled Chicken Salad
Firstly, place the chicken in a zipper bag, and add a tablespoon of extra virgin olive oil, lime juice, oregano, smoked paprika, cumin, minced garlic, kosher salt, and black pepper.Â
Generously coat the chicken with the marinade and seal the zipper bag properly. Let the chicken to marinate for at least one hour or overnight.
In the meantime, combine the salad dressing ingredients. In a bowl whisk together the lime juice, olive oil, garlic powder, salt, and pepper until smooth.
Remove the chicken from the refrigerator and allow it to cool then shake off excess marinade.
Then preheat your grill to 400 degrees Fahrenheit or heat a nonstick pan over medium-high heat and add a tablespoon of extra virgin olive oil.Â
Grill the chicken breasts for 5 to 7 minutes on each side or until they are golden brown and have cooked thoroughly. Permit the chicken to fairly cool, then slice it.
In a large bowl, add the chopped romaine lettuce, black beans, corn, cherry tomatoes, red onions, and cherry tomatoes. Top with chicken and drizzle the salad dressing. Toss evenly to combine.
Lastly, serve the salad and enjoy.
Conclusion
If you have loved this southwest grilled chicken salad recipe, please don’t forget to take pictures of your salad and send them to us because we’re always glad to post them on our blog.Â
Also, if you have loved this recipe, please don’t hesitate to check out our chili’s buffalo chicken salad recipe.Â
Southwest Grilled Chicken Salad Recipe
Print RecipeIngredients
- 4 boneless and skinless chicken breasts
- 2 tablespoons of lime juice
- ¼ cup of chopped cilantro leaves, chopped
- 2 tablespoons of olive oil
- 3 garlic cloves, minced
- A teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- ½ teaspoon of kosher salt
- ¼ teaspoon of black pepper
- 1 teaspoon of dried oregano
- 1 large head of romaine lettuce, chopped
- A can of corn (8 ounces)
- One can of black beans (8 ounces)
- 2 cups of cherry tomatoes, halved
- ½ cup of red onion
- 1 ripe large avocado
- ¼ cup fresh cilantroÂ
- ¼ cup of extra virgin olive oil
- 2 tablespoons of lime juice
- A tablespoon of garlic powder
- Salt and pepper, to taste
Instructions
Firstly, place the chicken in a zipper bag, and add a tablespoon of extra virgin olive oil, lime juice, oregano, smoked paprika, cumin, minced garlic, kosher salt, and black pepper.Â
Generously coat the chicken with the marinade and seal the zipper bag properly. Let the chicken to marinate for at least one hour or overnight.
In the meantime, combine the salad dressing ingredients. In a bowl whisk together the lime juice, olive oil, garlic powder, salt, and pepper until smooth.
Remove the chicken from the refrigerator and allow it to cool then shake off excess marinade.
Then preheat your grill to 400 degrees Fahrenheit or heat a nonstick pan over medium-high heat and add a tablespoon of extra virgin olive oil.Â
Grill the chicken breasts for 5 to 7 minutes on each side or until they are golden brown and have cooked thoroughly. Permit the chicken to fairly cool, then slice it.
In a large bowl, add the chopped romaine lettuce, black beans, corn, cherry tomatoes, red onions, and cherry tomatoes. Top with chicken and drizzle the salad dressing. Toss evenly to combine.
Lastly, serve the salad and enjoy.
