There are salads, and then there are salads. You know the kind—the ones you actually look forward to eating, that leave you feeling energized and satisfied rather than deprived. This Southwestern Fiesta Salad with fresh lime and cilantro is firmly in the latter category.
What makes it so special? It’s all about that bright, zesty dressing. For this Fiesta Salad, we’ve combined fresh lime juice, loads of cilantro, and—here’s the secret—a generous spoonful of your favorite salsa. This simple trick adds layers of flavor (tomato, onion, a hint of spice) without any extra chopping. Paired with earthy cumin and a touch of chili powder, it’s a dressing that dances on your tongue.
Underneath all that zing, we’ve built a salad with serious staying power. Tender grilled chicken provides lean protein, while black beans and sweet corn add heartiness and a boost of fiber. The real star texturally is the crunchy jicama, adding a refreshing, water chestnut-like crispness that makes every bite interesting. Tossed with crisp romaine, juicy tomatoes, and sweet bell pepper, this salad is a complete, satisfying meal.
At just 3 grams of fat and packed with a whopping 15 grams of fiber from beans, corn, and fresh veggies, this is the kind of healthy eating that doesn’t feel like a sacrifice. It feels like a celebration.
Southwestern Chicken Fiesta Salad
Ingredients
Method
- Season the 4 ounces of chicken breast with cumin, chili powder, salt, and pepper.
- Grill, pan-sear, or bake the chicken over medium heat until it is cooked through and no longer pink in the center, about 5-7 minutes per side depending on thickness.
- Let it rest for 5 minutes to retain juices, then slice it thinly against the grain it into bite-sized cubes. Set aside.
- Chop the romaine and toss it in a large bowl.
- Peel the jicama and cut it into small, matchstick-sized pieces or a dice.
- Dice the tomatoes, red onion, red bell pepper. Sprinkle the diced veggies over the romaine.
- If using canned black beans, rinse and drain them then toss them into the salad bowl too. Set aside.
- Squeeze or juice the lime to get 3 tablespoons of fresh juice in a small jar or bowl.
- Finely chop the 2 tablespoons of fresh cilantro. and add to a small jar or bowl.
- In a small bowl or jar, combine the lime juice, chopped cilantro, 2 tablespoons of salsa, 1 teaspoon of cumin, ½ teaspoon of chili powder, and ¼ teaspoon of garlic powder.
- Whisk or shake vigorously until well combined. Taste and add a dash or two of salt if needed (salsas vary in saltiness).
- Pour about three-quarters of the dressing over the salad and toss thoroughly until everything is evenly coated.
- Pile salad onto a plate or into a large salad bowl. Arrange the sliced grilled chicken on top.
- Drizzle the remaining dressing over the chicken. Serve immediately with a squeeze of lime.
Notes
- The Dressing Shortcut: Using salsa in the dressing is a brilliant time-saver that adds complexity without needing a dozen ingredients. Choose a salsa you love—mild, medium, or hot—to customize the heat level.
- Jicama Love: Jicama’s cool, apple-like crunch is irreplaceable here, but if you can’t find it, try peeled and diced cucumber or water chestnuts for a similar texture.
- Make-Ahead Magic: Prep all your vegetables and chicken up to 3 days in advance. Store the dressing separately and toss just before serving to keep everything crisp.
