This Southwest Chicken Salad is topped with a chipotle seasoned chicken breast, black beans, avocado, fresh pico de gallo & a zesty lime vinaigrette.
It’s definitely been comfort food season around here! Dishes like these have been finding their way onto the blog lately:
- One Pot Lasagna Soup
- Prosciutto Wrapped Pork Tenderloin
- Instant Pot Chili Mac and Cheese
- Slow Cooker Chicken Tortilla Soup
- Creamy Pumpkin Pasta with Sausage & Sage
But… I thought it was time to switch things up a bit and add something with a bit more color, fresh flavors and crunch. Otherwise, I may just come out of this winter hibernation with no vitamins remaining in my system and not a single pair of jeans in the closet that fit.
This Southwest Chicken Salad with fresh pico de gallo is just that dish to break out of that fall/winter eating rut. Lots of bright, fresh vegetable flavors, using produce that is widely available year round – cherry tomatoes, romaine, avocado, and cilantro. Don’t those flavors just make you think of a bright, cheery, sunny day? We can pretend…
The chicken breasts are rubbed in a chipotle chili powder, for a slightly spicy, smoky flavor, canned black beans are thrown into the mix, and a fresh lime vinaigrette finishes the whole thing off. I may just survive the winter slump with this dish in my arsenal.
What’s in a Southwest Chicken Salad?
- Romaine Lettuce
- Chipotle Seasoned Chicken Breast
- Black Beans
- Avocado
- Pico de Gallo
What Dressing Goes with Southwest Salad?
I made a zesty lime vinaigrette to top this Southwest Chicken Salad. It’s a simple combination of lime juice, olive oil and cilantro with a pinch of salt and pepper.
If you loved this Southwest Chicken Salad I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagramusing the hashtag #platingsandpairings and tagging me @platingsandpairings.
Southwest Chicken Salad
This Southwest Chicken Salad is topped with a chipotle seasoned chicken breast, black beans, avocado, fresh pico de gallo & a zesty lime vinaigrette.
Ingredients
- 2 Chicken Breasts
- 3 1/2 Tablespoons Olive Oil divided
- 1 teaspoon Chipotle Chili Powder
- 1 Lime zested and juiced
- 1 Red Onion finely chopped
- 1 15.5 ounce can Black Beans drained and rinsed
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- ¼ cup Chopped Cilantro
- 1 cup Grape Tomatoes quartered
- 1 Jalapeño Pepper ribs and seeds removed, minced
- 1 Romaine Heart
- 1 Avocado peeled and pitted
Instructions
In a small bowl, combine ½ tablespoon olive oil, chili powder, lime zest, and a large pinch of salt. Rub the mixture onto the chicken breasts, coating well on all sides.
In a large pan, over medium heat, warm 1/2 tablespoon olive oil. Once hot, add ¾ the red onion, and cook until softened, approximately 5 minutes. Add black beans, cumin, oregano, and cook for another 1-2 minutes, until fragrant. Season with salt and pepper, to taste, and set aside. Wipe the skillet clean.
Add an additional ½ tablespoon olive oil to the now clean skillet. Heat over medium heat. Add the chicken and cook for 4-5 minutes per side, until cooked through. Remove to a plate, cover with foil and let rest 5 minutes.
Vinaigrette:
Whisk together the lime juice, 2 tablespoons olive oil and half the cilantro. Season with salt and pepper, to taste.
Pico de Gallo:
Toss together the tomatoes, jalapeno, remaining red onion and remaining cilantro. Season with salt and pepper, to taste.
Chop the romaine heart, thinly slice the avocado, and thinly slice the chicken breasts.
- Assemble the salad by plating the romaine, topping with the sliced chicken, black bean mixture, avocado slices, and pico de gallo. Drizzle with vinaigrette.
Wine Pairings for Southwest Chicken Salad:
- Rosé. It’s bold enough to stand up to the spices in the chicken, but it’s acidity will pair well with the vinaigrette.
- Other great options for pairing would be Pinot Gris or dry Riesling.
Looking for more salad recipes? Be sure to try these too:
30-Minute Thai Beef Salad
Summer Chicken Cobb Salad
Kale Caesar Salad with Chicken
Mediterranean Chickpea & Tuna Salad
Turkey Meatball Salad with Slaw Dressing
This looks like a delicious light lunch! I do love food-themed costumes! One of my son’s friends went as bacon, another as a set of ketchup and mustard. I wonder if the people you saw dressed up as salt shakers had significant others that were dressed up as pepper shakers?
Hmmm could be Marlynn… But all the pepper went missing.
I really appreciate that this recipe is a sensible portion. As a single person I often come across recipes that feed a family of five, not a reasonable amount of food for dinner and lunch the next day.
Totally agree Meredith! It’s just the two of us at home, so I appreciate smaller portions as well!
This looks so good! I love how you include wine pairing suggestions. What a great, healthy fall recipe.
I was also braving the rain at the coast (Lincoln City) on Halloween.
Thanks Brianne – Wine is the best part, right? Wasn’t the weather at the coast crazy over the weekend? It’s fun being there when it’s stormy like that!
If only I could pair my lunch with a rose today… !
Right there with you Pech – I wish I could as well!
Beautiful colors. Looks amazing.
Loving how flavorful, fresh, and healthy this is!
It’s definitely got a lot of flavor Mary Ellen! Definitely not a boring salad!
What a delicious and healthy meal. This is one for pinterest for sure. 🙂
Thanks Ali! 🙂
I am SO looking forward to trying this! Pinning for sure! Thank you for sharing!
We had a wet Halloween trick-or-treating, but we still had a lot of fun. Our kids were Iron Man and Minnie Mouse this year, and I have to say that they were pretty cute. 🙂 We didn’t see any food costumes while we were out — just a lot of superheroes!
Awww – Sounds like a pretty awesome Halloween. It’s always fun to be around the kiddos!
As always your recipe always looks good. 🙂 I wish I had time you try all your recipes on your blog Thanks for sharing!.
Aawww – Thanks Raz!
Awesome!! I used 4 chicken breasts, doubled all the sauce ingredients except the sugar and red pepper flakes. I also used applesauce in place of the juice b/c thats what I had. We ran out of soy sauce so I only put in about 3/4 cup total…it was plenty!! Thanks for an awesome recipe.
Sounds like some great modifications Sophia – I’m SO glad to hear back that you loved the recipe!
Such lovely photos as always, Erin! Love the flavors of this southwestern bowl. I can easily replace the chicken with a juicy grilled portobello mushroom. Yum!
Thank you Waz! I think this would be great with a grilled mushroom!
I have been loving fresh but hearty salads like this the past week to transition out of the holidays! Definitely going to be making this one sometime this week 🙂
I hope you love it Hillary!