Southwest  Chicken Salad

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.

mixed greens tomatoes frozen corn can beans, pinto or black dressing marinated chicken



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.

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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!

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