Southwest Chicken Salad

5 from 1 vote

Southwest Chicken Salad

This easy chicken salad features marinated chicken, cilantro rice, veggies, beans, and corn tossed with a creamy yogurt dressing!

Prep Time40

Cook Time8

Marinate Time30

Total Time1 18

Course: dinner, lunch

Cuisine: American

Keyword: healthy recipe, healthy salad recipe, salad recipe, southwest chicken salad, southwest salad

Servings: servings

Author: Food Dolls

Equipment

Ingredients

For the Dressing:

½ cup full-fat Greek yogurt
1 lime juiced
1 clove garlic minced
1 cup fresh cilantro chopped
¼ cup olive oil

For the Chicken:

1/ cup orange juice freshly squeezed
1 Tablespoon chili powder
3 garlic cloves minced
1 Tablespoon soy sauce
2 Tablespoons olive oil
½ lime juiced
1 Tablespoon honey
2 Tablespoons cilantro
½ teaspoon kosher salt
½ teaspoon black pepper
1 ½ pounds chicken breast tenders

For the Cilantro Rice:

2 cups long-grain rice cooked
½ lime juice and zest
2 Tablespoons fresh cilantro chopped

For the Salad:

4 ounces mixed greens
1 cup tomatoes chopped
1 cup frozen corn thawed
1 15 ounce can beans, pinto or black, drained and rinsed

Instructions

In a blender, combine all the ingredients for the dressing. Blend until smooth. Store in the fridge until ready to use.
½ cup full-fat Greek yogurt, 1 lime, 1 clove garlic, 1 cup fresh cilantro, ¼ cup olive oil
Whisk the ingredients for the chicken marinade together in a large bowl. Add the chicken, submerging it completely. Cover, and refrigerate it at least 30 minutes or ideally up to overnight.
1 ½ pounds chicken breast tenders, 1/ cup orange juice, 1 Tablespoon chili powder, 3 garlic cloves, 1 Tablespoon soy sauce, 2 Tablespoons olive oil, ½ lime, 1 Tablespoon honey, 2 Tablespoons cilantro, ½ teaspoon kosher salt, ½ teaspoon black pepper
Prepare the rice according to the package instructions. Once cooked, fold in the juice of half a lime, lime zest, and cilantro. Fluff with a fork, and set aside.
2 cups long-grain rice, ½ lime, 2 Tablespoons fresh cilantro
Heat a skillet over medium-high heat. Add the olive oil. Once warm, arrange the chicken in a single layer. Cook 3-4 minutes. Then, flip and continue to cook another 3-4 minutes or until the juices run clear and the chicken has reached an internal temperature of 165 degrees Fahrenheit. Rest 5 minutes.
In a large bowl, add the mixed greens, tomatoes, corn, beans, rice, and chicken. Pour the dressing on top, and toss to combine.
4 ounces mixed greens, 1 cup tomatoes, 1 cup frozen corn, 1 15 ounce can beans, pinto or black, drained and rinsed
Serve while the chicken is warm!
Store ingredients in separate airtight containers in the fridge for up to 5 days.

Nutrition