Description
A fresh and hearty Cowboy Chicken Salad featuring juicy spice-rubbed chicken, crisp romaine, creamy avocado, black beans, and a zesty lime dressing. Perfect for lunch or dinner, this flavorful and nutritious salad balances protein, healthy fats, and vibrant textures with easy-to-find ingredients and a quick preparation.
Ingredients
Scale
Chicken and Spice Rub
- 2 boneless, skinless chicken breasts
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
Salad Base
- 4 cups romaine lettuce, washed and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 avocado, diced (just-ripe)
- 1 cup black beans, rinsed and drained
- 1/2 cup grated cheddar cheese
- 1/4 cup fresh cilantro leaves
Dressing
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare and Season the Chicken: Mix smoked paprika, cumin, chili powder, garlic powder, salt, and pepper in a small bowl. Pat dry the chicken breasts and evenly coat them on both sides with the spice rub, pressing gently to adhere.
- Cook the Chicken: Heat olive oil in a pan over medium-high heat or preheat a grill. Cook the chicken breasts for 5-7 minutes on each side until fully cooked and golden brown with a slight char. Remove and let rest for a few minutes before slicing.
- Prepare the Salad Base: While the chicken cooks, chop the romaine lettuce, halve the cherry tomatoes, thinly slice the red onion, dice the avocado, and rinse and drain the black beans.
- Make the Dressing: Whisk together fresh lime juice, olive oil, salt, and black pepper until well combined to create a bright, tangy dressing.
- Assemble the Salad: In a large bowl, toss the romaine, cherry tomatoes, red onion, black beans, avocado, and cilantro with the dressing. Arrange the sliced chicken breasts on top and sprinkle with grated cheddar cheese. Serve immediately for the freshest texture and flavor.
Notes
- Coat chicken evenly with the spice rub for consistent flavor in every bite.
- Let the cooked chicken rest before slicing to keep it juicy and tender.
- Select a just-ripe yet firm avocado to avoid mushiness while keeping creaminess.
- Assemble the salad right before serving to maintain crispness and freshness.
- This salad stores well and is great for meal prep; keep dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling / Pan-searing
- Cuisine: American Southwestern
Nutrition
- Serving Size: 1 salad
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 9 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Cowboy Chicken Salad, grilled chicken salad, southwest salad, healthy chicken salad, meal prep salad, fresh chicken salad
