I wanted a nice, hearty salad for dinner, so I grabbed some veggies and leftover roasted chicken from the fridge and made this Southwestern chicken salad with cilantro-lime vinaigrette recipe. The combination of flavors and textures was excellent, especially the creamy avocado with the nutty pumpkin seeds, sharp cheddar, and tender chicken. This Mexican-style salad was a quick & easy meal that we all enjoyed, and thought it paired nicely with a black bean and roasted poblano soup and some chips & salsa.

Southwestern Chicken Salad with Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette:

½ cup of chopped cilantro
¼ cup vegetable oil
1-2 tbsp fresh lime juice, to taste
1 tbsp apple cider vinegar OR red wine vinegar
1 clove garlic, minced
½ tsp oregano
Sea salt and freshly cracked black pepper, to taste

Salad:

6 cups baby spinach and spring mix lettuce (half & half)
1 cup of roasted chicken, diced
1 avocado, diced
2 small baby bell peppers – red and yellow, sliced
½ cup black beans, drained & rinsed
½ poblano pepper, seeded & diced
2 green onions, sliced
2 tbsp raw or toasted pumpkin seeds
2 tbsp sharp cheddar cheese, diced
2 tbsp fresh cilantro, loosely chopped
Sea salt and freshly cracked black pepper, to taste

Prepare the cilantro-lime vinaigrette by blending the cilantro, vegetable oil, lime juice, vinegar, garlic, oregano, sea salt, and freshly cracked black pepper to taste until smooth. Allow the flavors time to mingle for 30 minutes before using. Side Note: You can also whisk the ingredients if you prefer.

Prepare the salad in a large salad bowl by adding the mixed lettuce, and then top with roasted chicken, avocado, bell peppers, black beans, poblano pepper, green onions, pumpkin seeds, sharp cheddar cheese, and fresh cilantro. Season the salad with sea salt and freshly cracked black pepper to taste.

Serve the salad by drizzling the top with the well-whisked vinaigrette and tossing to coat evenly.

Serve immediately. Enjoy!

Southwestern Chicken Salad with Cilantro Lime Vinaigrette

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Prep Time: 15

Total Time: 15

Course: Salad

Cuisine: Mexican

Servings:

Author: Pam - For the Love of Cooking

Equipment

Ingredients

Cilantro Lime Vinaigrette:

½ cup of chopped cilantro
¼ cup vegetable oil
1-2 tbsp fresh lime juice to taste
1 tbsp apple cider vinegar OR red wine vinegar
1 clove garlic minced
½ tsp oregano
Sea salt and freshly cracked black pepper to taste

Salad:

6 cups baby spinach and spring mix lettuce half & half
1 cup of roasted chicken diced
1 avocado diced
2 small baby bell peppers - red and yellow sliced
½ cup black beans drained & rinsed
½ poblano pepper seeded & diced
2 green onions sliced
2 tbsp raw or toasted pumpkin seeds
2 tbsp sharp cheddar cheese diced
2 tbsp fresh cilantro loosely chopped
Sea salt and freshly cracked black pepper to taste

Instructions

Prepare the cilantro-lime vinaigrette by blending the cilantro, vegetable oil, lime juice, vinegar, garlic, oregano, sea salt, and freshly cracked black pepper to taste until smooth. Allow the flavors time to mingle for 30 minutes before using. Side Note: You can also whisk the ingredients if you prefer.
Prepare the salad in a large salad bowl by adding the mixed lettuce, and then top with roasted chicken, avocado, bell peppers, black beans, poblano pepper, green onions, pumpkin seeds, sharp cheddar cheese, and fresh cilantro. Season the salad with sea salt and freshly cracked black pepper to taste.
Serve the salad by drizzling the top with the well-whisked vinaigrette and tossing to coat evenly.
Serve immediately. Enjoy!