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5 from 1 vote

Spicy Southwestern Chicken Salad + Meal Prep

Author Rebecca Lindamood


For the Spicy Southwestern Chicken

  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons homemade or purchased taco seasoning
  • 1 tablespoon chili powder preferably New Mexico or Ancho
  • 1 teaspoon kosher salt
  • 1/2 cup lime juice
  • 2 tablespoons Bragg's Liquid Aminos or Soy Sauce
  • 2 tablespoons garlic extra virgin olive oil or extra virgin olive oil
  • 2 tablespoons cider vinegar or white vinegar

For the Grilled Vegetables

  • 3 ears corn on the cob
  • 1 jalapeno pepper, halved lengthwise stem and seeds removed
  • plain or garlic extra virgin olive oil for brushing

For the Dinner Salad and Meal Prep Bowls

  • 3 heads romaine or green leaf lettuce, chopped or torn, washed, and dried
  • 2 bell peppers, any colour, stems and seeds removed, diced
  • 6 whole green onions, white parts trimmed away thinly sliced
  • 1/4 cup fresh cilantro leaves torn
  • 2 limes quartered

To Serve the Dinner Salad or Pack the Meal Prep Bowls for the Day of Eating

  • 1 avocado, halved pit removed, scooped from the shell and thinly sliced
  • 1/2 lime
  • 1 grilled Spicy Southwestern Chicken Breast


To Make the Spicy Southwestern Chicken:

  • Add all of the ingredients for the Spicy Southwestern Chicken to a re-sealable zipper top bag. Squeeze as much air as possible from the bag while sealing it. Squish the bag to evenly coat the chicken in the marinade ingredients. Marinate the chicken in the refrigerator for at least 20 minutes but no longer than 2 hours.
    Preheat a gas grill to MEDIUM HIGH or place a greased grill pan over a MEDIUM HIGH burner. Using tongs, lift the chicken breasts from the marinade one at a time, letting excess drip away. Arrange the chicken over the grill or on the grill pan and cook for 4 to 6 minutes -depending on the thickness of the chicken breast- until the internal temperature reaches 165°F.
    Transfer the chicken to a plate and let rest, lightly tented with foil, for 5 minutes before slicing to serve on the salad or transferring to an airtight container to store in the refrigerator for up to 5 days.

To Grill the Vegetables

  • Brush the corn all over and both sides of the halved, seeded jalapenos with oil. Again, on a MEDIUM HIGH grill or grill pan, arrange the corn and jalapenos, turning frequently until some areas are lightly charred. Transfer to a cutting board or plate to cool until it is comfortable to handle.
    Standing one corncob on its end at a time, carefully slice away the roasted corn kernels. Set aside. Slice the roasted jalapenos into thin strips, then crosswise into a small dice. Toss the corn and jalapenos together.

To Make the Spicy Southwestern Chicken Salad

  • Arrange the chopped or torn greens on a large serving platter. Scatter the jalapeno and corn mixture evenly over the greens. Arrange the bell peppers, green onions, and cilantro on top of the jalapeno and corn.

To Make the Spicy Southwestern Chicken Salad Meal Prep Bowls

  • Divide your greens between 5 large-ish containers with tight fitting lids. Divvy the roasted corn mixture, bell peppers, green onions, cilantro leaves, and lime wedges between the containers. Snap the lids in place and refrigerate for up to 5 days.
    When it comes time to pack your lunch, open one salad, slice one chicken breast and lay it on top of the greens. Scoop half of an avocado from its shell and slide into a corner of the container, squeeze half a lime over the avocado, and lock the lid in place.
    Pack the Spicy Southwestern Chicken Salad Meal Prep Bowl and a little container of salt into a cooler bag for later. Squeeze the lime wedges over the chicken and salad then sprinkle with Maldon Sea Salt Flakes and enjoy!