A vibrant and flavorful salad bursting with the best of the Southwest. Juicy chicken, black beans, sweet corn, creamy avocado, and a zesty cilantro lime dressing create a satisfying and healthy meal. Perfect for a quick lunch or light dinner.
1avocadothinly sliced and drizzled with lime juice
Cilantro Lime Dressing
1/2cupyogurt
1/3cupolive oil
3/4cupcilantro
1/4cupparsley
Juice and zest of 2 limes
2garlic cloves
1tablespoonhoney
1/2teaspoongarlic powder
1/4teaspooncayenne pepper
Salt and pepper to taste
Instructions
Pat the chicken breasts dry with paper towel and set aside.
Whisk together the olive oil, lime juice, cilantro, garlic, cumin, chili powder, paprika, salt and pepper.
Combine the marinade and the chicken in a shallow dish or zip top bag. Marinate the chicken for 1 hour or overnight in the refrigerator.
Heat a grill and remove the chicken from the marinade.
Place the chicken on the grill and cook for 3-4 minutes. Flip and continue cooking until the internal temperature reaches 165˚F with an instant read thermometer. (Alternatively, you can cook the chicken on the stovetop in a skillet. Sear over medium high heat on each side for 4-5 minutes.)
Allow the chicken to rest for 5 minutes and then slice. Keep warm.
In a large bowl, layer the salad ingredients and top with the chicken.
Add the ingredients for the dressing to a food processor or blender and process until smooth.
Top the salad with the dressing and serve immediately.
Notes
Make the dressing up to 5 days in advance. We like to double the recipe to use for topping roasted vegetables, grilled meats and to marinade everything.