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Southwest Chicken Salad Bowl

Colorful Southwest chicken salad bowl with grilled chicken and creamy avocado.
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A vibrant and satisfying lunch bowl packed with seasoned chicken, fresh vegetables, and a creamy cilantro lime dressing. This protein-packed meal is full of flavor and texture, proving healthy eating is never boring.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 ½ tablespoons taco seasoning
  • 1 head romaine lettuce, chopped
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 large avocado, diced
  • 1 pint cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ¼ cup chopped fresh cilantro
  • ½ cup plain Greek yogurt or sour cream
  • ¼ cup fresh cilantro, packed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 small clove garlic
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 2-3 tablespoons water

Instructions

  1. Pat chicken dry and rub with taco seasoning. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes per side until cooked through. Transfer to a cutting board and let rest 5 minutes.
  2. While chicken cooks, divide chopped romaine among four bowls. Arrange black beans, corn, avocado, tomatoes, and red onion over the lettuce.
  3. Make the dressing by blending Greek yogurt, ¼ cup cilantro, lime juice, 1 tbsp olive oil, garlic, cumin, and salt until smooth. Add water until pourable.
  4. Slice the rested chicken and divide among bowls. Drizzle generously with dressing and top with remaining chopped cilantro. Serve immediately.

Notes

For meal prep, store components separately. Add dressing just before serving to keep lettuce crisp. Let chicken rest before slicing for juicier results.

Nutrition

Find it online: https://harmonymeal.com/southwest-chicken-salad-bowl/