American Southwest Chicken Salad with Mexican Lime and Asian Sesame Seeds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A fusion of American Southwest flavors with a zesty Mexican lime dressing and a crunch from Asian sesame seeds. This american-inspired salads (low-carb) ready in about 25 minutes pairs grilled chicken, romaine lettuce, avocado into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 340 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups grilled chicken
• 2 cups romaine lettuce
• 1 cup avocado
• 2 tbsp lime juice
• 1 tbsp sesame seeds
• 1 tbsp olive oil

Instructions

1. Step 1: In a large mixing bowl, add 2 cups grilled chicken (chopped into 1/2-inch pieces), 2 cups romaine lettuce (torn into bite-sized pieces), and 1 cup avocado (diced into 1/2-inch cubes). Toss gently with clean hands until the ingredients are evenly distributed and the avocado pieces are just beginning to soften from contact with the other ingredients. Tip: Avoid over-tossing to prevent the avocado from mashing into the salad.
2. Step 2: In a small bowl, add 2 tbsp lime juice, 1 tbsp sesame seeds, and 1 tbsp olive oil. Whisk vigorously for 30 seconds until the mixture becomes slightly emulsified and the sesame seeds are fully incorporated, with no visible clumps of oil or seeds. Tip: For extra flavor, toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes before adding them to the dressing.
3. Step 3: Pour the dressing over the salad mixture and toss thoroughly using a spatula or tongs, ensuring every piece of lettuce, chicken, and avocado is evenly coated. Continue tossing for 1-2 minutes until the dressing is fully absorbed and the salad is slightly dressed but not soggy. Tip: If the salad becomes too wet, refrigerate for 5 minutes to allow the ingredients to absorb the dressing evenly.