Southwest Chicken Salad with Cilantro Lime Dressing
  • 2 large chicken breasts
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • ½ tsp cumin
  • 2 Tbsp olive oil
  • sliced avocado
  • diced plum tomatoes
  • thinly sliced red onion
  • canned clack beans, rinsed and drained
  • romaine lettuce, chopped
  • For the dressing:
  • juice of 3 limes
  • 3 Tbsp olive oil
  • a big handful of fresh chopped cilantro
  • 1 small garlic clove, finely chopped
  • salt and pepper to taste
  1. In a small bowl mix together the chili powder, salt, garlic powder, oregano, cumin and olive oil.
  2. Slather the rub all over the chicken breasts. Let it sit on there for about 30 minutes in the fridge.
  3. Grill the chicken for about 5 minutes per side, depending on the thickness of the chicken. When the juices run clear, the chicken should be cooked through. Allow to rest a few minutes before slicing.
  4. Make the dressing in a little bowl or mason jar. Mix up the lime juice, olive oil, cilantro, garlic, salt and pepper.
  5. To assemble the salad, start with the romaine and top with some tomato, avocado, red onion and black beans.
  6. Top the salad with the sliced grilled chicken and finish it off with that refreshing lime dressing.
Recipe by LeMoine Family Kitchen at