Description
This Southwest Chicken Salad with Lime Vinaigrette is a vibrant and flavorful dish that combines juicy pan-seared chicken cutlets, fresh romaine lettuce, cherry tomatoes, black beans, crisp cucumbers, roasted pepitas, and sautéed chili-spiced corn. Tossed in a zesty lime vinaigrette and topped with creamy avocado and fresh cilantro, it’s a quick, nutritious meal perfect for lunch or dinner.
Ingredients
Dressing
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons freshly squeezed lime juice
- 1 teaspoon honey
- Pinch of sea salt
Chicken Cutlets
- 2 chicken cutlets or 1 chicken breast made into two cutlets
- Sea salt and freshly ground black pepper, to taste
- 1 1/2 tablespoons olive oil (for cooking)
Salad
- 1/2 a head of romaine lettuce, chopped
- 1/2 cup cherry tomatoes, halved
- 1/3 cup black beans
- 1 Persian cucumber, diced
- 1/3 cup roasted salted pepitas (pumpkin seeds)
- 1 cob of corn, shaved off cob
- 1/2 teaspoon chili powder
- 1/2 of a ripe avocado, peeled and sliced
- 6 sprigs cilantro (for garnish)
- Sea salt and pepper to taste
Instructions
- Brining (Optional): To ensure your chicken breasts are super moist and tender, brine them first. In a bowl, dissolve 1/3 cup sea salt or kosher salt in water. Submerge chicken cutlets for 30 minutes, then pat dry thoroughly before cooking.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons freshly squeezed lime juice, 1 teaspoon honey, and a pinch of sea salt until well emulsified. Set aside.
- Prepare Chicken Cutlets: Place the chicken breast flat on a cutting board and slice it in half horizontally to create two thinner cutlets about 1/2 inch thick. Place each piece between two sheets of parchment paper and gently pound with a rolling pin until even in thickness. Season both sides with sea salt and freshly ground black pepper.
- Prepare Salad Base: Wash, dry, and chop the romaine lettuce. Arrange it on a serving platter. Add the halved cherry tomatoes, diced Persian cucumber, roasted pepitas, and black beans. Set aside.
- Cook Chicken: Heat a medium-sized skillet over high heat. When hot, add 1 tablespoon olive oil. Reduce heat to medium and place the chicken cutlets in the pan. Cook for 4 minutes on each side or until cooked through. Remove from pan and let rest.
- Sauté Corn: Add a bit more olive oil to the same pan if needed. Add the shaved corn and cook over medium heat for 3 to 4 minutes, stirring frequently with a spatula. Sprinkle the chili powder and a little sea salt, stir to combine, then remove from heat.
- Assemble Salad: Add the warm chili-spiced corn to the salad platter. Toss the salad gently with the prepared lime vinaigrette to coat evenly.
- Plate and Garnish: Slice the rested chicken cutlets diagonally and arrange on top of each salad serving. Add sliced avocado atop the chicken, garnish with cilantro sprigs, and serve immediately.
Notes
- Brining the chicken is optional but recommended for extra moist and tender meat.
- Persian cucumbers are preferred due to their small size and thin skin, which does not require peeling.
- Use parchment paper or plastic wrap when pounding chicken to minimize mess and prevent splattering.
- Cook chicken until no longer pink in the center and juices run clear to ensure safety.
- You can substitute black beans with cooked pinto beans or kidney beans if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Southwestern
