It is a hot summer evening and nobody wants to cook. You just need something light, fresh, and filling. This cilantro lime chicken salad is the answer to your dinner dilemma.
This recipe delivers a high-protein meal in just 35 minutes. It uses bright citrus and fresh herbs to wake up your palate. Your family will love the colorful vegetables and juicy grilled chicken.
Why This Recipe Is a Winner
This dish is the perfect choice for a healthy reset. It is packed with lean protein and fiber-rich beans. The lime juice creates a zesty citrus flavor without heavy dressings.
It is also a fantastic option for summer entertaining. You can grill the chicken outside to keep the kitchen cool. The vibrant colors look beautiful on any patio table. Everyone will ask you for the recipe before the night ends.
Simple Method
Making this salad is very straightforward and stress-free. You simply whisk the dressing and let the chicken marinate. While it soaks up flavor, you can chop your fresh vegetables. Even beginner cooks can master this meal with ease.
The grill pan does most of the hard work for you. It gives the chicken those lovely charred marks. This adds a smoky depth to the bright lime notes. You will have a restaurant-quality meal on your table quickly.
Simple Ingredients
Most of these items are likely already in your pantry or fridge.
- 1.5 lbs boneless skinless chicken breasts
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup canned black beans, rinsed and drained
- 1 cup sweet corn, fresh or thawed
- 1 large red bell pepper, diced
- 1/2 small red onion, finely diced
- 1 large avocado, diced
Step-by-Step
- In a small bowl, whisk together the lime juice, olive oil, chopped cilantro, honey, minced garlic, salt, and pepper to create the dressing and marinade.
- Place chicken breasts in a shallow dish or resealable bag and pour half of the prepared dressing over them; marinate for 15 to 20 minutes.
- Heat a grill pan or heavy skillet over medium-high heat and cook the chicken for approximately 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes before slicing into bite-sized pieces.
- In a large mixing bowl, combine the black beans, corn, diced red bell pepper, and red onion.
- Add the sliced chicken and the remaining half of the dressing to the bowl and toss thoroughly to combine.
- Gently fold in the diced avocado immediately before serving to maintain its texture and color.
- Garnish with additional fresh cilantro or lime wedges as desired.
Best Ways to Enjoy It
Serve this salad warm or at room temperature. It tastes great alongside some salty tortilla chips. You could also stuff the mixture into soft flour tortillas. This makes it a fun, hand-held meal for kids.
For a light lunch, serve it over a bed of romaine. Add a side of fresh fruit to keep things refreshing. It is a satisfying meal that won’t leave you feeling heavy.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. The salad will stay fresh for up to three days. However, the avocado might brown slightly over time. If you are meal prepping, wait to add the avocado. Add fresh slices just before you plan to eat.
You can eat the leftovers cold right from the fridge. If you prefer warm chicken, reheat it gently. Use a microwave for 45 seconds at medium power. This prevents the chicken from becoming rubbery or dry.
Recipe Tips
- Don’t skip the resting time for the grilled chicken.
- Avoid overcooking the meat to keep it juicy and tender.
- Use freshly squeezed lime juice for the best citrus punch.
- Prepare the dressing a day early to save extra time.
- Add a handful of fresh summer berries for a sweet twist.
- Top with a dollop of Greek yogurt for extra creaminess.
- Ensure your black beans are rinsed well to keep colors bright.
Ways to Switch It Up
- Swap the chicken for grilled shrimp for a seafood version.
- Use maple syrup instead of honey for a vegan-friendly sweetener.
- Add diced jalapeños if your family loves a spicy kick.
- Try roasted sweet potatoes instead of corn for a fall twist.
- Mix in some quinoa to make the salad even more filling.
Common Questions
Can I make this ahead of time?
Yes, you can prep most of this salad in advance. Keep the dressing and avocado separate until you are ready. This keeps the vegetables crisp and the avocado green.
Can I use frozen corn?
Absolutely, frozen corn works perfectly in this recipe. Just make sure to thaw it completely before mixing. You can even char it in the pan for extra flavor.
Will my kids enjoy this?
Most kids love the sweetness of the corn and honey. If they dislike cilantro, you can use fresh parsley. Serving it with chips always makes it a hit.
I hope this bright cilantro lime chicken salad brings a little sunshine to your table. It is such a simple way to eat well during those busy summer months. Enjoy every fresh bite!
— Alex
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon hone y
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup canned black beans, rinsed and drained
- 1 cup sweet corn, fresh or thawed
- 1 large red bell pepper, diced
- 1/2 small red onion, finely diced
- 1 large avocado , diced
Instructions
- In a small bowl, whisk together the lime juice, olive oil, chopped cilantro, honey, minced garlic, salt, and pepper to create the dressing and marinade.
- Place chicken breasts in a shallow dish or resealable bag and pour half of the prepared dressing over them; marinate for 15 to 20 minutes.
- Heat a grill pan or heavy skillet over medium-high heat and cook the chicken for approximately 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes before slicing into bite-sized pieces.
- In a large mixing bowl, combine the black beans, corn, diced red bell pepper, and red onion.
- Add the sliced chicken and the remaining half of the dressing to the bowl and toss thoroughly to combine.
- Gently fold in the diced avocado immediately before serving to maintain its texture and color.
- Garnish with additional fresh cilantro or lime wedges as desired.
