Southwest Chicken Salad With Cilantro Lime Dressing

The bright fresh flavors of the components of the salad are finished off with the most simple but super flavorful dressing.

• Ready In: 55 mins
• Serves: 2

Ingredients

• 2  large chicken breasts
• 2  teaspoons chili powder
• 1  teaspoon salt
• 1  teaspoon garlic powder
• 1  teaspoon oregano
• 1⁄2 teaspoon cumin
• 2  tablespoons olive oil

• For the Dressing

• 3  limes, juiced
• 3  tablespoons olive oil
• 1  handful fresh cilantro, chopped
• 1  small garlic clove, minced
•  salt and pepper (to taste)

• The Rest

• 1  avocado, sliced
• 1  plum tomato, diced
• 1⁄4 red onion, thinly sliced
• 1 (15 ounce)  canned black beans, rinsed and drained
• 1  romaine lettuce, chopped

Directions

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. Refrigerate seasoned breasts for about 30 minutes.
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. To make the dressing, in a small bowl whisk together the lime juice, olive oil, cilantro, garlic, salt and pepper.
5. To assemble the salad, start with placing at the bottom of a bowl the romaine and top with tomato, avocado, red onion and black beans, to taste.
6. Place over the top of the salad the sliced grilled chicken. Drizzle with the prepared lime dressing.