Delicious Cowboy Caviar Salad With Chicken

Indulge guilt-free in the addictive flavors of cowboy caviar with this delightful salad twist! Packed with fresh ingredients and marinated chicken, it’s a wholesome celebration of flavor and creativity that you’ll want to enjoy again and again.

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From Dip to Delight: A Healthier Alternative

There’s something irresistibly addicting about cowboy caviar, isn’t there? It’s that perfect blend of flavors and textures that makes you reach for just one more bite—again and again.

But if you’re anything like me, you’ve probably experienced that moment of dismay when you realize you’ve almost single-handedly polished off an entire bag of tortilla chips, scooping up this amazing dip.

And while there’s undoubtedly joy in that (no judgment here—cowboy caviar is fantastic, after all), I wondered if there was a way to indulge in this deliciousness more responsibly.

That’s when a lightbulb went off. Why not create a version of cowboy caviar that can be enjoyed more freely without the looming guilt of chip overconsumption? 

The result? This good-for-you salad that has all the flavor of the original dip without the extra carbs!

What You’ll Need to Make Cowboy Caviar Chicken Salad

Salad Ingredients

• 1 lb boneless, skinless chicken breasts cut into strips
• 3 heads of romaine lettuce
• One 15-ounce can of black beans, rinsed and drained
• 1 cup frozen sweet corn, thawed
• ½ yellow bell pepper, diced
• ½ orange bell pepper, diced
• ½ red bell pepper, diced
• 1 small red onion, diced
• 1 large avocado, sliced
• Salt and freshly ground pepper to taste

Dressing/Marinade

• ⅔ cup olive oil
• ¼ cup lime juice
• ¼ cup red wine vinegar
• 2 tsp sugar
• 1 tsp salt
• 1 tsp ground black pepper
• ½ tsp garlic powder

How To Make a Healthy Cowboy Caviar Salad With Chicken

Step 1: Place the sliced chicken pieces into a Ziplock bag, add 1/3 a cup of the marinade, close the bag, and massage the bag until the chicken is fully coated.  Place the bag in the refrigerator and allow it to marinade for at least 2 hours, up to 24.

Step 2: Next, combine the black beans, sweet corn, bell peppers, onion, and 1/3 cup of the marinade/dressing in a bowl.  Mix until everything is combined.  Store in an airtight container for at least an hour so the flavors meld.

Step 3: When you are ready to make the salad, remove the chicken from the Ziplock bag, discarding the marinade. Cook the sliced chicken in a skillet or cast-iron pan for about 5-7 minutes, stirring a couple of times, until the chicken is cooked throughout.

Step 4: Arrange the lettuce on a large serving platter, top with the cowboy caviar mixture, cooked chicken, and avocado slices.  Serve with the remaining dressing/marinade on the side.

Why You’ll Love This Salad

This cowboy caviar is more than just a dish; it’s a celebration of fresh, wholesome ingredients coming together in harmony.

It’s a way to indulge in something truly addicting and awesome, without the side serving of guilt.

It’s proof that with a little creativity, we can transform our favorite treats into something that not only satisfies our cravings but also our desire to eat a bit healthier.

Cowboy Caviar Salad with Chicken

Print Recipe

Indulge guilt-free in the addictive flavors of cowboy caviar with this delightful salad twist! Packed with fresh ingredients and marinated chicken, it's a wholesome celebration of flavor and creativity that you'll want to enjoy again and again.

Prep Time:1 hour hr 15 minutes mins

Cook Time:8 minutes mins

Ingredients

Salad Ingredients

• 1 lb boneless skinless chicken breasts cut into strips
• 3 heads of romaine lettuce
• One 15-ounce can of black beans rinsed and drained
• 1 cup frozen sweet corn thawed
• ½ yellow bell pepper diced
• ½ orange bell pepper diced
• ½ red bell pepper diced
• 1 small red onion diced
• 1 large avocado sliced
• Salt and freshly ground pepper to taste

Dressing/Marinade

• ⅔ cup olive oil
• ¼ cup lime juice
• ¼ cup red wine vinegar
• 2 tsp sugar
• 1 tsp salt
• 1 tsp ground black pepper
• ½ tsp garlic powder

Instructions

• First, place all ingredients for the dressing/marinade in a glass jar with a lid and shake until combined.
• Place the sliced chicken pieces into a Ziplock bag, add 1/3 a cup of the marinade, close the bag, and massage the bag until the chicken is fully coated. Place the bag in the refrigerator and allow it to marinade for at least 2 hours, up to 24.
• Next, combine the black beans, sweet corn, bell peppers, onion, and 1/3 cup of the marinade/dressing in a bowl. Mix until everything is combined. Store in an airtight container for at least an hour so the flavors meld.
• When you are ready to make the salad, remove the chicken from the Ziplock bag, discarding the marinade. Cook the sliced chicken in a skillet or cast-iron pan for about 5-7 minutes, stirring a couple of times, until the chicken is cooked throughout.
• Arrange the lettuce on a large serving platter, top with the cowboy caviar mixture, cooked chicken, and avocado slices. Serve with the remaining dressing/marinade on the side.

Course: Dinner

Servings: 4

Author: Snug and Cozy LIfe