Southwest Chicken Salad
This southwest chicken salad is packed with juicy chicken, black beans, corn, and zesty flavors for a fresh and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad, Main Dish
- Method: Grilled, Tossed
- Cuisine: Southwest-Inspired, Mexican-Inspired
- Diet: Gluten Free
Ingredients
For the Salad:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
Salt & black pepper, to taste
6 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup corn kernels (grilled or canned, drained)
1 cup black beans, rinsed and drained
1 red bell pepper, diced
½ red onion, thinly sliced
1 avocado, diced
½ cup shredded cheddar or Mexican blend cheese (optional)
For the Cilantro Lime Dressing:
½ cup Greek yogurt (or sour cream)
2 tablespoons mayonnaise
Juice of 2 limes
½ cup fresh cilantro leaves
1 clove garlic
½ teaspoon cumin
Salt & pepper, to taste
Instructions
Preheat grill or skillet over medium-high heat. Rub chicken breasts with olive oil and season with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
Cook chicken 5–7 minutes per side, until fully cooked (internal temp 165°F). Let rest 5 minutes, then slice thinly.
In a blender or food processor, combine Greek yogurt, mayo, lime juice, cilantro, garlic, cumin, salt, and pepper. Blend until smooth and creamy.
In a large salad bowl, arrange lettuce, tomatoes, corn, black beans, bell pepper, onion, avocado, and cheese.
Top with sliced chicken and drizzle with cilantro-lime dressing. Toss gently and serve.
Notes
Swap chicken for shrimp, steak, or tofu for variety.
Use store-bought Southwest dressing if short on time.
Make it ahead: prep veggies and dressing separately, then assemble before serving.
Add tortilla strips or crushed tortilla chips for extra crunch.
Find it online: https://allrecipesmade.com/southwest-chicken-salad/
