Kitchen notes · a little help before you start
Chili Lime Southwestern Chicken Salad
Chili lime chicken gives this colorful salad a warm, savory center among crisp lettuce and creamy avocado. A tangy yogurt dressing ties the chicken to the beans and corn, with cilantro bringing a fresh flavor through each generous forkful.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Primary protein
- Chicken · Beans & lentils
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Reserve untouched marinade
Keep half the marinade separate from the raw chicken and refrigerate it for making the creamy dressing.
2. Grill in small batches
Cook the chicken in batches so it browns well without too much water collecting in the pan.
3. Rest before slicing
Set the cooked chicken aside to rest before cutting into strips and assembling it with the salad.
Get to know the ingredients
Chicken
Use skinless boneless thigh fillets and coat with half the marinade before grilling until cooked through.
Yogurt
Greek yogurt is mixed only into the reserved untouched marinade to turn it into the creamy dressing.
Black beans
Wash and rinse the black beans before arranging them with the lettuce, tomatoes, avocado and chicken.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Chili Lime Southwestern Chicken Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Dress the bowls
Mix the reserved marinade with yogurt until combined, then drizzle it over the assembled salad before serving.
A little more help as you go
Marinate if time allows
The directions suggest giving the chicken two hours in its marinade if time allows before grilling.
Dressing alternative
Sour cream is listed as an alternative to Greek yogurt for making the reserved marinade into dressing.
A few questions you might have
Can I use the chicken marinade for dressing?
Reserve an untouched half before adding raw chicken; that separate portion is mixed with yogurt for the dressing.
Why cook chicken in small batches?
Smaller batches help prevent excess water release, allowing the chicken to brown better.
When should I slice the chicken?
Let the grilled chicken rest first, then cut into strips before adding it to the salad.
Can sour cream replace the yogurt?
Yes. Sour cream is listed as an alternative for combining with the reserved marinade to make dressing.
How long is the suggested marinade?
The directions suggest two hours for the chicken if time allows, while keeping the reserved dressing portion refrigerated.
Any more cooking tips?
Make sure to cook your chicken in small batches to avoid too much water being released.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
