Salsa Verde Chicken Salad Bowl

A fresh and tasty salad bowl with salsa verde–marinated chicken, black beans, charred corn, avocado, and a creamy cilantro-lime dressing.

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Ingredients Method Notes

Ingredients

Chicken

4 skinless boneless chicken thighs or breasts
1 Tbsp taco seasoning
3 Tbsp olive oil divided

Marinade

1/2 cup homemade or prepared roasted salsa verde

Creamy Cilantro-Lime Dressing

3/4 cup plain Greek yogurt or sour cream
1/4 cup homemade or prepared roasted salsa verde
1 Tbsp fresh lime juice
1 Tbsp chopped fresh or freeze-dried cilantro
1/4 tsp ground cumin
Salt + pepper to taste

Salad

4 cups mixed greens
2 cups iceberg lettuce
1 cup grape or cherry tomatoes halved
1 cup canned black beans rinsed
1 cup frozen corn rinsed
1 ripe avocado
1 cup shredded cheddar cheese for serving

Method

Marinate the chicken

If needed, lightly flatten chicken for even thickness. Rub with taco seasoning. Pour 1/2 cup salsa verde over chicken, turning to coat. Marinate in the refrigerator 1–2 hours.

Prep the salad base

Wash and spin dry lettuces. Prep tomatoes. Rinse and drain black beans and corn; set aside.

Make the dressing

Mix 1/4 cup salsa verde with 3/4 cup Greek yogurt (or sour cream). Stir in cumin, lime juice, and cilantro. Whisk until smooth. Season with salt and pepper to taste.

Cook the chicken + warm the beans/corn

Heat 2 Tbsp olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Rest the chicken.
Using the same warm pan, heat the remaining 1 Tbsp olive oil and gently warm the corn until slightly charred, add black beans and toss gently.

Assemble salad bowls

Slice chicken into thin bite-size slices. Slice avocado. Arrange greens/iceberg, tomatoes, corn and beans into 4 bowls. Drizzle with dressing. Top with chicken and avocado. Serve with shredded cheese and extra dressing on the side.

Notes

Notes & Variations (Website-friendly)
• Freeze-dried cilantro tip: If using freeze-dried cilantro, crumble it fine and let it sit in the dressing for 3–5 minutes to rehydrate (no extra step needed—just time).
• Meal prep: Keep dressing separate until serving. Slice avocado fresh.
• Lower-carb: Skip corn and/or beans, add extra greens + avocado.
• Make it spicy: Use a hotter salsa verde or add a pinch of cayenne to the dressing.