Southwest Grilled Chicken Salad
This Southwest Grilled Chicken Salad is one of my very favorite salads. It’s full of tasty ingredients and tossed with a zesty, fresh salad dressing that doubles as the chicken marinade. Yum. During the work week I tend to eat a lot of salads. They’re quick, easy to make, and obviously healthy (as long as you’re using the right ingredients). With my busy schedule, I rely on salads packed with protein because they keep my energy up without making me feel too full or sluggish from eating a larger meal. I have one rule though, they must be extremely flavorful! Eating salads all the time can get boring – fast. In order to keep them interesting I’m constantly coming up with different concoctions. Jump to Recipe
The Southwest Grilled Chicken Salad Marinade/Salad Dressing
I am obsessed with this cilantro-lime dressing. In order to make it you’ll need: olive oil, cilantro, lime juice, garlic, brown sugar, chili powder, red pepper flakes, cumin, salt, and pepper. Simply whisk together in a small bowl. Pour half over the chicken and turn to coat. Reserve the rest for the salad dressing.
Ingredients for Southwest Grilled Chicken Salad
For this salad, you will need: romaine, bell peppers, grape tomatoes, avocado, black beans, feta, cilantro, tortilla strips, and obviously grilled chicken. Simply omit the chicken out for this dish to become vegan. It is still plenty filling without the chicken. I also just love the crunch from the tortilla strips. I use these ones:
Instructions for Southwest Grilled Chicken Salad
Start by making your cilantro-lime dressing following the above instructions. Allow chicken to marinate for at least 30 minutes prior to grilling.
Grilling Instructions
Grill over high heat for about 8-10 minutes per side, but check for desired finish. I like my chicken juicy on the inside but with a little grill char on the outside. Internal temp should be 165°F. No thermometer? No problem. Pull a large piece off, slice in half and check for pinkness. Pink? Toss back on. No pink? You’re done!
No Grill? No Problem!
You can also prepare chicken in a skillet, cast iron, grill grate, or in the oven. Or on a George Foreman! My favorite method sans grill, though, is to sear in some olive oil in a skillet for about 3 minutes per side then add to a baking dish and bake about 10 minutes at 450°F to finish it off.
Build Your Salad
In a large bowl, add romaine, peppers, tomatoes, black beans, feta, and cilantro. Top with grilled chicken and tortilla strips. You can add the dressing right away and toss to incorporate or add to individual servings. If you’re serving at a dinner and aren’t eating right away, I recommend waiting so the salad doesn’t become soggy.
Storage Instructions
This recipe makes a good amount of salad. It’s great as a dinner entrée or to make ahead of time to meal prep for lunch. Just make sure to leave the dressing separate and only add right before eating. Store in the refrigerator in an airtight container.
FAQ
- Can I make this salad vegan? Yes, simply omit the chicken to create a delicious vegan salad.
- How can I store leftovers? Store any leftover salad in an airtight container in the fridge, but keep the dressing separate until ready to eat.
- What can I substitute for cilantro? If you’re not a fan of cilantro, you can use parsley or omit it entirely.
- Can I use frozen chicken for this recipe? Yes, just make sure to thaw it completely before marinating and grilling.
- Is there a low-calorie option for the dressing? You can reduce the olive oil or substitute it with Greek yogurt for a lighter option.
For more salad inspirations, check out this link.
