Southwest Chicken Salad

🥄 Ingredients

• 4 medium boneless skinless chicken breasts ((about 6 oz each))
• 4 tablespoons olive oil, (for the marinade)
• 4 tablespoons lime juice ((about the juice of 2 limes))
• 2 teaspoons white wine vinegar
• 2 teaspoons chili powder
• 2 teaspoons ancho chili powder ((if you don’t have ancho chili powder, just use regular))
• 1 1/2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons olive oil, (for cooking chicken)
• 4-6 cups romaine lettuce, (chopped)
• 1 pint cherry tomatoes, (halved)
• 1 cup cooked black beans ((canned is perfect))
• 1 cup cooked corn ((canned is perfect))
• 1/2 small red onion, (thinly sliced)
• 1 avocado (sliced)
• 1 cup cilantro, (packed)
• 3/4 cup plain Greek yogurt
• 3 tablespoons olive oil
• 2 tablespoons lime juice ((about the juice of 1 lime))
• 1 tablespoon honey
• 1 clove garlic
• 1/2 teaspoon kosher salt, (plus more to taste)
• 1/4 cup water

👨‍🍳 Instructions

1. 1
   To make the chicken

   To make the chicken

2. 2
   To make the cilantro-lime dressing

   To make the cilantro-lime dressing

3. 3
   To assemble the salad

   To assemble the salad

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.