Southwestern Chicken Salad With A Low Fat Creamy Dressing (2024)

Author: Karina

4 from 9 votes

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

Marinade/Dressing:

• ▢ 4 skinless boneless chicken thigh fillets
• ▢ 2 tablespoons olive oil
• ▢ ⅓ cup lime juice freshly squeezed
• ▢ 4 tablespoons fresh cilantro or flat-leaf parsley
• ▢ 2 cloves garlic crushed
• ▢ 1 teaspoon brown sugar
• ▢ ½-3/4 teaspoon red chilli flakes adjust to your preference of spice
• ▢ ½ teaspoon ground cumin
• ▢ 1 teaspoon salt
• ▢ ¼ cup plain greek yogurt or sour cream - for dressing only

Salad:

• ▢ 4 cups romaine lettuce or cos lettuce leaves, washed and dried
• ▢ 1 cup grape tomatoes cherry tomatoes, halved
• ▢ 1 avocado ripe, sliced
• ▢ 1 cup black beans washed and rinsed
• ▢ 1 cup corn washed and rinsed

• Whisk marinade ingredients together to combine, or pulse in a

  OR a

  until blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved, untouched marinade to use as the dressing.

• Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

• Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.

• Prepare dressing with remaining marinade/dressing with the ¼ cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.

• Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.