Olive Oil Recipes

Southwest Chicken Salad with Cilantro Dressing

This is a great main course salad for 4-6



3 Boneless, Skinless Chicken Breasts

1 can Black Beans, rinsed & drained

1 can Whole Kernel Corn

¼ Red Bell Pepper, seeded and chopped to a small dice

1 Fresh Tomato, chopped

½  Red Onion, diced

1 Head Romaine Lettuce, rinsed, dried & broken into bite-sized pieces

1 ripe Avocado, peeled & sliced thinly

1 pkg. Tri-Color Tortilla Strips for Salads (or ½ cup crushed tortilla chips)



         ¼ cup + 2 Tbsp. Persian Lime Olive Oil

         2 Tbsp. Coconut or Mango Balsamic Vinegar

3 Tbsp. chopped Cilantro

         ½ tsp. Ground Cumin

         ½ tsp. Chili Powder

         1 clove of Garlic, minced




  1. Brush Chicken breasts with 2 Tbsp. Persian Lime Olive Oil and bake at 350° for 40 minutes or until done.  Let cool and then chop into ½” cubes.
  2. Make the salad dressing:
    1. Mix dressing ingredients together in a jar
    2. Shake to mix or whisk very well.
    3. Store in refrigerator until use.
  3. Combine cubed chicken, black beans, corn, red pepper. red onion and gently mix together with ½ the salad dressing mixture.
  4. Place cleaned and torn lettuce into a large bowl & toss gently with the remaining dressing. 
  5. Portion lettuce onto 4-6 plates & top with the chicken & vegetable mixture.
  6. Sprinkle with chopped tomatoes and add sliced avocado to one side.
  7. Sprinkle with the tortilla strips (or crumbled chips) and serve.


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