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Southwest Chicken Salad Bowl

Colorful Southwest chicken salad bowl with creamy avocado and lime dressing
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A vibrant and satisfying meal featuring perfectly spiced chicken, fresh veggies, and a creamy cilantro lime dressing. This bowl is packed with lean protein and fiber for a lunch that energizes without weighing you down. It comes together quickly for a flavorful, no-fuss dinner or easy meal prep.

Ingredients

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  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 6 cups chopped romaine lettuce or mixed greens
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 large avocado, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup fresh cilantro, packed
  • Juice of 2 limes (about 1/4 cup)
  • 2 tablespoons olive oil
  • 1 small garlic clove
  • 1/2 teaspoon honey or maple syrup (optional)
  • Salt and pepper to taste

Instructions

  1. Pat the chicken dry and rub with 1 tablespoon olive oil. Mix the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper in a bowl. Sprinkle seasoning evenly over chicken.
  2. Heat a skillet or grill pan over medium-high heat. Cook chicken for 6-8 minutes per side until cooked through. Transfer to a plate, let rest for 5 minutes, then slice or chop.
  3. While chicken cooks, add all dressing ingredients to a blender. Blend until smooth and creamy. Taste and adjust seasoning.
  4. Divide chopped lettuce among four bowls. Arrange sliced chicken, black beans, corn, avocado, tomatoes, and red onion in sections over the greens. Sprinkle with fresh cilantro.
  5. Drizzle generously with cilantro lime dressing just before serving. Toss everything together at the table.

Notes

Let the chicken rest after cooking to keep it juicy. Store dressing separately to prevent greens from getting soggy. Use fresh cilantro for the dressing, not dried. For meal prep, store components separately; the dressing keeps for 5 days. Add crumbled tortilla chips for crunch.

Nutrition

Find it online: https://www.stacksipsnack.com/southwest-chicken-salad-bowl/