Paleo Southwest Chicken Salad
Elevate your salad game with this vibrant and healthy Paleo Southwest Chicken Salad, packed with bold flavors and nutrient-rich ingredients! This recipe marries tender, spice-rubbed chicken breast—seasoned with chili powder, cumin, and paprika—with a colorful medley of mixed greens, grape tomatoes, red bell peppers, and red onions. The creamy avocado lime dressing, infused with fresh cilantro and bright citrus, ties the dish together beautifully for a zesty, refreshing finish. Perfect for gluten-free and paleo diets, this quick 30-minute recipe is a satisfying and wholesome meal that's easy to prepare and ideal for lunch or dinner. Whether you're looking for a protein-packed meal or a flavorful twist on classic chicken salad, this Southwest-inspired dish is a delicious choice!
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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 paprika
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 6 cups mixed salad greens
- 1 cup grape tomatoes, halved
- 1 medium red bell pepper, diced
- 0.25 cup red onion, thinly sliced
- 1 large avocado
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- 0.25 teaspoons salt (for dressing)
- 0.25 teaspoons black pepper (for dressing)
Instructions
Begin by preparing the chicken: rub the chicken breasts with 1 tablespoon of olive oil.
In a small bowl, combine chili powder, cumin, paprika, garlic powder, salt, and black pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the skillet and let rest for 5 minutes before slicing into strips.
While the chicken is cooking, prepare the salad base: in a large mixing bowl, combine the mixed salad greens, halved grape tomatoes, diced red bell pepper, and sliced red onion.
Make the avocado lime dressing: In a blender or food processor, combine the avocado, lime juice, cilantro, extra virgin olive oil, water, salt, and black pepper. Blend until smooth and creamy, adding an additional tablespoon of water if the dressing is too thick.
Assemble the salad: divide the salad mixture evenly among four serving plates. Top each plate with slices of the cooked chicken.
Drizzle the avocado lime dressing generously over the salads. Serve immediately and enjoy!
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2176 mg | 95% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 15.8 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3423 mg | 73% | |
*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.
