Southwest Salad with Grilled Chicken
Southwest salad with grilled chicken marinated in lime juice, garlic and chile powder, served over romaine with avocado, olives, tomato, cilantro and jalapenos. It skips the beans and corn and lets the juicy chicken shine.
Ingredients
For the Chicken:
- 2 medium chicken breasts
- Juice from 1 lime
- 2 tsps garlic powder
- ½ tsp salt
- 1 tsp chile powder
- 1 tbs olive oil
For the Salad:
- 2 cups romaine lettuce
- 1 ripe avocado sliced
- ½ cup olives chopped
- 1 medium tomato diced
- ½ cup cilantro chopped
- 2 jalapenos seeds removed and diced
For the dressing
- I used our delicious avocado dressing (see link below!) but I add 4 more tablespoons of olive oil to the original recipe (making it a total of four tablespoons of olive oil).*
Instructions
For the chicken:
- Mix together lime juice, garlic powder, salt, chile powder and olive oil. Coat chicken in mixture and allow to marinate for 15 minutes.
- While the chicken is marinating, preheat your grill or skillet.
- If you are grilling your chicken, place chicken on the preheated grill and cook for 5-7 minutes on each side (time will vary based on how big your chicken pieces are) and the internal temperature reaches 165°F.
- If you are using a skillet, preheat it to medium/high heat. Use a little olive oil to grease the skillet and then place the chicken in the pan. Cook 5-7 minutes on each side until browned (time will vary based on how big your chicken pieces are). The internal temperature should reach 165°F.
For the salad:
- Wash and dry the romaine lettuce. Cut the lettuce into large pieces and place in a large bowl.
- Add the avocado, olives, tomato, cilantro and jalapenos and cooked chicken.
- Add the dressing and mix (mixing is optional- since it makes a very pretty presentation if you leave it unmixed!).
For the dressing*:
- Check out our Avocado dressing here!
Notes
*This dressing is super yummy but it can be pretty thick. Sometimes I add more olive oil to thin it out.