Salad Recipe

July 15, 2020

Southwest Chicken Salad



• 2 chicken breasts

• 1 Tablespoon taco seasoning

• 1 teaspoon cumin

• ¼ teaspoon fine sea salt

• 2 Tablespoons olive oil (divided)

• ⅓ cup Greek yogurt

Cilantro Lime Sauce:

• 2 Tablespoons olive oil

• ½ ripe avocado (peeled and pitted, save remaining half for salad)

• ¼ cup water

• ½ cup chopped green onion

• ¾ cup cilantro leaves

• 2 cloves garlic (minced)

• Juice of 1 lime

• ½ teaspoon salt

• ½ cup Greek yogurt


• 1 head shredded romaine lettuce

• 1 ½ ripe avocados (sliced)

• 1 medium tomato

• 1 cup black beans

• 1 cup corn

• ¼ red onion (diced)



1 Wash and dry the chicken breasts. Pound to an even thickness.

2 To a large ziploc bag, add the Greek yogurt, taco seasoning, cumin, sea salt, olive oil, and chicken breasts. Close the ziploc and squeeze to move the chicken around and evenly coat in the yogurt marinade. Place in the refrigerator to marinate for 30 minutes.

3 Preheat the oven to 450 F. The high temperature is important to lock the juices and flavor in.

4 Bake the chicken for 15 – 18 minutes, or until the chicken is cooked through and the internal temperature reads 165 F on a meat thermometer.

5 Remove the chicken from the oven and place on a plate. Tent loosely with aluminum foil and allow to rest for 5 minutes before slicing.

Cilantro Lime Sauce:

1 While the chicken is baking, make the sauce.

2 Combine all ingredients in a blender or food processor. Pulse until the cilantro is mostly blended, but visible bits remain. This sauce is better if it isn’t completely pureed.


1 In a large bowl, combine the lettuce, avocado, tomato, black beans, corn, and red onion.

2 Add your desired amount of Cilantro Lime Sauce and toss to coat.

3 Plate and serve with chicken strips on top.


There will likely be leftover dressing. Store the leftovers in an airtight container in the fridge for up to 3 days.