Spicy southwestern chicken salad is delicious, crunchy, wholesome, healthy grilled chicken with peanut lime dressing.
As I mentioned in my microwave roasted spicy peanuts post, we are on a low carb diet and trying to cut back on rice in-take. We are on this diet for past couple of weeks and so far it is going well. Spicy southwestern grilled chicken salad with peanut butter lemon dressing was our dinner on one of the days.
Chicken is grilled with a spicy southwestern spice rub and served on a bed of lettuce along with some roasted fresh sweet corn kernels, avocado and peanuts. It is a low carb meal.
Dressing for the salad is peanut butter and lemon~lime juice. Spicy chicken, romaine lettuce, fresh roasted corn and avocado makes it a wholesome filling salad. Both of us loved the salad and Mr.U wants to me to make it at least once a week.
Southwestern spice rub is a DIY homemade spice mix. It goes well with grilled meats. I substitute creole seasoning with this spice rub sauteed chicken with creole seasoning. It also makes a good seasoning for grilled fish.
Southwestern Chicken with Peanut Lime Dressing
Source: Floating Kitchen
Spicy Southwestern Chicken with Peanut Lemon Dressing
Ingredients
Spice Rub:
- 1 tbsp Paprika
- 1 – 2 tsp Chili Powder I used 2 tsp.
- 2 tsp Salt
- ½ tsp Black Pepper Powder
- 1 tsp Garlic Powder
- ½ tsp dried Oregano
- ½ tsp dried Thyme Leaves
- ¼ – ½ tsp Cayenne Pepper I used ½ tsp.
Salad:
- 1 ½ – 2 ½ tbsp Spice Rub I used 2 ½ tbsp.
- 2 tsp. Oil
- 2 boneless skinless Chicken Breasts
- 2 hearts Romaine Lettuce chopped (I used one)
- ½ small – medium sized Red Onion diced
- ½ cup Black Beans rinsed and drained (I did not use)
- ½ – 1 cup Sweetcorn Kernels or 1 fresh Sweetcorn on the Cob can also use canned corn kernels
- 1 Avocado halved seeded and sliced
- 1 – 2 tbsp Roasted Peanuts I used one but ad according to taste
- Lemon or Lime wedges for serving
Dressing:
- 2 tbsp Creamy Peanut Butter
- 2 tbsp fresh Lemon or Lime Juice
- Zest of one Lemon or Lime
- 1 tbsp Soya Sauce or Tamari Sauce
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Honey I did not use it
- 1 tbsp Water
- ¼ tsp Salt
Instructions
Spice Rub
- Take all the ingredients listed under spice rub in a bowl and mix well until blended.
- There is going to be some leftover rub after rubbing some to the chicken. Store leftover rub in an airtight container until next use.
Southwestern Chicken
- Add oil to 2 ½ tbsp. spice rub to make a paste.
- Make some gashes on chicken breast, rub spice paste to chicken and marinate for at least 1 hour or preferably overnight. Marination is not required but since I am a marinating freak, I do it.
- Pre-heat the oven to 400 F and line a baking pan with an aluminum foil.
- Transfer chicken to a wire rack and place it in the baking pan. Spray some cooking spray on chicken and bake for 25 – 30 minutes turning once in between. Mine was done in 30 minutes or bake until the chicken is cooked or thermometer inserted into the thickest part of the chicken reads 160 F.
- Remove chicken from oven and set aside for 5 – 10 minutes before slicing.
Dressing
- While chicken is baking, prepare the dressing by whisking together all the ingredients listed under dressing or pulse all the ingredients in a mini-food processor.
- If dressing is too thick, add some water to dilute it. Set aside until ready to use.
Assembling the Salad
- Cut corn kernels off the cob using a knife. Roast corn kernels in a pan for few minutes until corn just begins to char.
- Remove from stove and keep aside. Roasting corn is not required but I prefer lightly toasting the corn kernels to remove the rawness of the kernels.
- Toss lettuce with some peanut lemon dressing.
- Arrange the lettuce in couple of plates. Top it with sliced chicken, corn, onion, avocado, peanuts and beans (if using) evenly in both the plates. If required, drizzle some dressing on onion, corn and avocado.
- Serve with lime or lemon wedges. I used 3 tbsp lemon juice in the dressing and did not feel the need for more lemon.
Notes
- I used little less than 1 heart of romaine lettuce. Add lettuce as required. Since I used very little lettuce, I had some leftover dressing.
- The recipe called for 1 ½ tbsp. spice rub but I added 2 ½ to make it spicy. Also, I added more chili powder and cayenne pepper for a spicy rub. Substituted cayenne pepper with chili powder and vice versa. I think a good substitute for paprika would a mixture of chili powder and cumin powder.
- Paneer or tofu is a good substitute for Chicken and grill on a stove top in a pan.
- Feta or Queso Fresco cheese is a good add on to the salad.
- Oven temperatures vary from oven to oven and bake until chicken is well cooked.
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Priya says
Omg, that chicken breast is just torturing me..Cant resist to that irresistible platter.
Liz @ Floating Kitchen says
So glad you liked the salad and thanks for posting!
cookingwithsapana says
That salad sounds delicious . Would try with veg alternative!
pumpkinfarmfood says
i cant eat that plate any time..this looks so good
Chef Mireille says
love the dressing – I could definitely have this for dinner minus the avocado which I dont like
Preetha says
such an inviting plate of salad….loved it
Srivalli says
Beautiful presentation Usha..very nicely plated as well!
Kalyani says
nice plating.. i could substitute fish with grilled paneer and veggies I guess…
nalini says
Wonderful clicks and cute presentation,salad looks so inviting.
Pavani says
Salad looks yummy. I love southwestern flavors too 🙂