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Chili Lime Southwestern Chicken Salad
A Chili Lime Southwestern Chicken Salad with a low fat and CREAMY Cilantro Chili Lime Dressing that doubles as a marinade!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- pan
- skillet
- food processor
- bowl
📝 Preparation Steps
1
Whisk marinade ingredients together to combine, or pulse in a OR a until blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved, untouched marinade to use as the dressing.
2
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
avocado (ripe, sliced)1black beans (washed and rinsed)1 cupcorn (washed and rinsed)1 cup
4
Prepare dressing with remaining marinade/dressing with the 1/4 cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.
5
Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.
Nutrition Facts
calories
406 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
10 g
sugar Content
5 g
sodium Content
702 mg
protein Content
30 g
trans Fat Content
0.02 g
cholesterol Content
108 mg
carbohydrate Content
29 g
saturated Fat Content
3 g
unsaturated Fat Content
15 g
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