Southwest Chicken Salad Bowls

Servings

4-6

Ready In:

45-60 minutes

Good For:

Dinner

About this Recipe

So easy to make and oh so flavorful, these healthy Southwest Chicken Taco Salad Bowls are prepared with juicy grilled chicken breasts, marinated in zesty lime dressing, corn, black beans, all served over a bed of seasoned cilantro rice and topped with fresh avocado, cilantro, and a drizzle of creamy cilantro sauce.

INGREDIENTS:

SALAD
  • 1 pound Boneless, Skinless Chicken Breasts
  • 1/4 cup Lime Juice
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 cloves Garlic, minced
  • 1 teaspoon Cumin
  • 1/2 teaspoon Paprika
  • 1 can Corn Kernels
  • 1 can Black Beans, drained and rinsed
  • 1 cup Cherry Tomatoes, halved
  • 1/4 cup Red Onion, finely diced
  • 2 cups White Rice, cooked
  • Salt and Pepper, to taste
  • 1 medium Avocado, sliced
  • Fresh Cilantro, for garnish

 

CILANTRO LIME DRESSING
  • 2 cups Fresh Cilantro, diced
  • 1/2 cup Plain Greek Yogurt
  • Juice of 2 Limes
  • 1 clove Garlic, minced
  • 1/4 cup Extra-Virgin Olive Oil
  • Salt and Pepper, to taste

STEAKS

Step 1

In a bowl, combine lime juice, olive oil, minced garlic, cumin, paprika, salt, and pepper. Place chicken breasts in a ziplock bag and pour the marinade over them. Seal the bag and marinate for at least 30 minutes in the refrigerator.

Step 2

Preheat grill. tomedium-high heat. Grill the chicken for 6-8 minutes per side or until cooked through. Remove from heat, let it rest for. afew minutes, then slice into strips.

Step 3

For the cilantro sauce, blend Greek yogurt, lime juice, cilantro, salt, and pepper in a food processor until smooth and creamy.

Step 4

Assemble the taco bowl by placing a scoop of rice at the bottom of each bowl, top with grilled chicken slices, corn, tomato slices, black beans, red onion, avocado slices, and garnish with fresh cilantro.

Step 5

Once the steaks are mainated, place them on the preheated grill or skillet. Cook for 4-5 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness.

Step 6

Remove the steaks from the grill or skillet and let them rest for 5 minutes before slicing.

Step 7

To serve, slice the ribeye steaks against the grain and drizzle any remaining chimichurri sauce over the top. Garnish with fresh parsley, if desired.

SERVING SUGGESTIONS:

You can also serve with a side of gluten-free tortillas or tortilla chips for those who prefer a bit more substance to their Taco Tuesday meal.

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