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Grilled Chicken Salad with Cilantro Dressing

With the delicious combination of crispy greens and shredded chicken, this flavor-packed salad is perfect for any meal. But what you’re going to love the most about this simple recipe is the homemade dressing. Once you try this homemade salad with cilantro dressing, you’ll never want to buy storebought dressing again! 
Ovehead view of Grilled Chicken Salad with Cilantro Dressing.

With the delicious combination of crispy greens and shredded chicken, this flavor-packed salad is perfect for any meal. But what you’re going to love the most about this simple recipe is the homemade dressing. Once you try this homemade salad with cilantro dressing, you’ll never want to buy storebought dressing again! 

Grilled Chicken Salad with Cilantro Dressing Pin.

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What Do I Need to Make a Salad with Cilantro Dressing?

You won’t believe how simple it is to make your own salad dressing at home! And when you combine your homemade dressing with the rest of your fresh salad ingredients, you’ll have a delicious and filling meal. All you need to make this easy recipe is:

  • Shredded chicken breast
  • Salt
  • Red onion
  • Green leaf lettuce
  • Corn
  • Hearts of palm
  • Avocado
  • Cilantro
  • Lime juice
  • Olive oil
  • Pepper

Grilled Chicken Salad Ingredients.

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How Do I Make Salad with Cilantro Dressing?

Everyone in your family is going to love this flavorful salad recipe! And you’re going to love how simple it is to make. Just follow these easy instructions to prepare your own southwestern salad at home.

Step One: Prepare the Chicken

To make the shredded chicken for your salad, place the raw chicken breasts in your Instant Pot with enough water to cover the meat. Season the chicken with salt and top it with sliced red onions. Place the lid on top of the pressure cooker and cook on high for 10 minutes. 

Note: If you do not have an Instant Pot, you can bake, grill or sauté the chicken breast, then shred it or dice it up. Or you can even use a storebought rotisserie chicken and shred the meat.

Step Two: Shred the Chicken

When the cooking time is up on the Instant Pot, let the pressure release naturally for five minutes, then do a quick release to remove the remaining pressure from the pot. When the valve goes down, remove the lid and take out the chicken. Allow it to cool slightly, then shred it with two forks when the chicken is safe to touch.

Step Three: Prepare the Dressing

Add the minced cilantro to a small bowl, then pour in the lime juice, onion, salt, and pepper. Stir until all the ingredients are well combined. Set the bowl aside until you’re ready to serve your salad.

Step Four: Build the Salad

In a large serving bowl, add the lettuce, shredded chicken, corn, hearts of palm, avocado, and red onion. Toss to mix all the salad ingredients together.

Salad ingredients in a glass bowl.

Step Five: Add the Dressing

When you’re ready to eat your salad, add the olive oil to the bowl with the dressing ingredients. Whisk to combine all the ingredients and immediately drizzle the prepared dressing over the top of the salad. Toss to coat the vegetables and chicken in the dressing, then serve.

Cilantro Salad Recipe Ideas

This fresh and delicious salad is packed with flavor! But there’s more than one way to make a salad! Take the flavor of your fresh lunch or dinner up a notch by trying these recipe additions and substitution ideas!

  • Add more veggies. One of the best ways to round out a salad is to add more vegetables! If you’re looking for ways to add more veggies to your recipe, try mixing in some chopped bell peppers, spinach, cherry or grape tomatoes, kale, or green onion.
  • Top it with cheese. With the help of some cheese, you can add even more flavor and texture to your salad. Use crumbled cotija cheese, shredded cheddar jack, or spicy pepper jack cheese.
  • Mix in some beans. Add some more protein to your southwestern salad by topping it with beans. Cooked black beans, chickpeas, or pinto beans are all great options.
  • Make it vegan. Skip the chicken when making this salad to prepare a quick and easy vegan meal. All other ingredients in this salad recipe are already vegan!
  • Give it some crunch. Topping your salad with some crunchy ingredients is another simple way to add more flavor and texture. Try adding some tortilla strips, croutons, or chopped nuts.
  • Add some Greek yogurt. If the flavor of the cilantro dressing is too strong for your taste buds, there is a simple way to tone down the pungent taste. Try mixing two tablespoons of plain Greek yogurt into the dressing before serving to give it a milder flavor.

Overhead view of Grilled Chicken Salad with Cilantro dressing.

Can I Make Salad with Cilantro Dressing Ahead of Time?

This salad is best enjoyed right after you prepare it. But if you want to take some of the prep work off your plate, there is a simple way you can prepare the dish ahead of time. Simply mix the salad ingredients together and cover the bowl or store them in an airtight container. Then, prepare the dressing and store it in a separate container.

When you’re ready to serve your salad, simply combine the salad ingredients with the dressing and enjoy!

How Long Does Cilantro Dressing Last in the Fridge?

You can prepare this cilantro dressing up to a week in advance. But it’s important to keep in mind that the olive oil in the dressing may cause the fresh cilantro to become soggy the longer it sits. Before serving your dressing, stir or shake it to combine all the ingredients.

3/4 angle view of salad greens with avocado slices, dice red onion and corn

Ovehead view of Grilled Chicken Salad with Cilantro Dressing.

Grilled Chicken Salad with Cilantro Dressing

With the delicious combination of crispy greens and shredded chicken, this flavor-packed salad is perfect for any meal. But what you’re going to love the most about this simple recipe is the homemade dressing. Once you try this homemade salad with cilantro dressing, you’ll never want to buy storebought dressing again! 
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Course: Salad
Cuisine: American
Keyword: Salad with Cilantro Dressing
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 384kcal

Equipment

Ingredients

  • 1 chicken breast shredded
  • 1/2 teaspoon of salt
  • 2 thin slices red onion
  • 1 head green leaf lettuce
  • 15 ounce can corn drained and rinsed
  • 14 ounce can hearts of palm drained and rinsed, then thinly sliced
  • ½ ripe avocado
  • cup red onion minced

Dressing:

  • 3/4 cup cilantro minced
  • 1 lime juiced
  • 3 Tablespoons olive oil
  • 3 Tablespoons red onion diced
  • ¼ teaspoon salt
  • Pepper to taste
  • 2 Tablespoons Greek yogurt optional, see note.

Instructions

  • Note: If you do not have an Instant Pot, you can bake, grill or sauté the chicken breast, then shred it or dice it up. Or you can even use a storebought rotisserie chicken and shred the meat.
  • Place raw chicken breast into the Instant Pot with enough water to cover the breast.
  • Add ¼ teaspoon of salt and slices of red onion. Close the lid and cook on high pressure for 10 minutes.
  • When the cooking time is up, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure. Once it's ready, open the lid.
  • Remove the chicken from the pot and let it cool. Then, shred it with 2 forks.
  • Place lettuce, shredded chicken, corn, hearts of palm, avocado & red onion in a large serving bowl. Gently toss ingredients together.
  • Prepare the dressing:
  • Add the cilantro, lime juice, onion, salt, and pepper to a small bowl. Whisk until combined.
  • Add in the olive oil and whisk again until well-combined and emulsified.
  • Serve the salad and drizzle the dressing on top.
  • Note: If you would like the dressing to be more subtle in flavor, you can put everything in a food processor, with two tablespoons of greek yogurt and blend until it is smooth. This is another way to make the dressing.

Nutrition

Calories: 384kcal | Carbohydrates: 62g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 354mg | Potassium: 2686mg | Fiber: 9g | Sugar: 27g | Vitamin A: 7301IU | Vitamin C: 37mg | Calcium: 96mg | Iron: 4mg

 

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