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A fresh cilantro lime chicken salad with avocado and chipotle ranch dressing in a bowl

Cilantro Lime Chicken Salad with Skinny Chipotle Ranch Dressing

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 3 tablespoons fresh lime juice, divided
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 0.5 teaspoon kosher salt
  • 6 cups romaine lettuce, chopped
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels, fresh or frozen
  • 1 medium avocado , sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/2 cup plain non-fat Greek yogurt
  • 1 chipotle pepper in adobo sauce, finely minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh dill, minced

Method
 

  1. Combine 2 tablespoons lime juice, olive oil, cilantro, cumin, and salt in a resealable bag; add chicken and marinate for 15 minutes.
  2. Heat a grill or cast-iron skillet over medium-high heat; cook chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F (74°C).
  3. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 1/2-inch strips.
  4. In a small mixing bowl, whisk together the Greek yogurt, remaining 1 tablespoon lime juice, minced chipotle pepper, garlic powder, onion powder, and dill until smooth.
  5. In a large salad bowl, combine the romaine lettuce, black beans, corn, cherry tomatoes, and red onion.
  6. Layer the sliced chicken and avocado over the salad base.
  7. Drizzle the skinny chipotle ranch dressing over the salad components and toss gently before serving.