Dairy-Free Southwest Chicken Salad
Indulge in the bold and vibrant flavors of this Dairy-Free Southwest Chicken Salad, a wholesome and satisfying meal perfect for any occasion. Juicy grilled chicken breasts seasoned with a smoky blend of chili powder, cumin, paprika, and garlic powder crown a colorful medley of crisp romaine lettuce, sweet corn, zesty black beans, and fresh cilantro. Topped with a creamy avocado dressing made entirely dairy-free with almond milk, lime juice, and a hint of garlic, this salad is a health-conscious yet indulgent choice. Ready in just 35 minutes, it’s easy to prepare and packed with protein, fiber, and zesty southwestern flair. Serve it as a light lunch, dinner, or crowd-pleasing dish at your next gathering!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups romaine lettuce
- 1 cup cherry tomatoes
- 1 cup corn kernels (cooked, fresh or frozen)
- 1 cup black beans (rinsed and drained)
- 0.25 cup red onion (thinly sliced)
- 0.25 cup cilantro (chopped)
- 1 piece ripe avocado
- 2 tablespoons lime juice
- 2 tablespoons unsweetened almond milk
- 1 clove garlic (finely minced)
- 0.25 teaspoon salt (for dressing)
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, mix olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper.
Rub the spice mixture evenly onto both sides of the chicken breasts.
Grill the chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from grill and allow to rest for 5 minutes, then slice into thin strips.
While the chicken cooks, prepare the salad base. In a large bowl, combine romaine lettuce, cherry tomatoes, corn kernels, black beans, red onion, and chopped cilantro.
To make the dressing, blend ripe avocado, lime juice, almond milk, minced garlic, and salt in a blender or food processor until smooth and creamy.
Drizzle the avocado dressing over the salad and toss to combine.
Top the salad with grilled chicken strips and serve immediately. Optionally, garnish with an extra sprinkle of cilantro or lime wedges.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 13.7 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 325 mg | 25% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3633 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
