The ultimate lunch or dinner recipe, this Southwest Chicken Salad is full of bold flavor and nutritious ingredients for a refreshing, filling meal that won’t weigh you down.
In a blender, combine all the ingredients for the dressing. Blend until smooth. Store in the fridge until ready to use.
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.
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.
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. Rest for 5 min.
In a large bowl, add the mixed greens, tomatoes, corn, beans, rice, and chicken. Pour the dressing on top, and toss to combine. Serve while the chicken is warm!