Zesty Southwest Chicken Salad Recipe
This bold, flavorful salad is loaded with seasoned chicken, black beans, corn, and a creamy southwest dressing—perfect for a quick, healthy meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad / Main Course
- Method: Grilling / Stovetop
- Cuisine: Southwest / Tex-Mex
- Diet: Gluten Free
Ingredients
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
6 cups chopped romaine lettuce
1/2 cup canned corn (drained)
1/2 cup black beans (drained and rinsed)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup shredded cheddar or Mexican blend cheese
1 avocado, diced
Crushed tortilla strips (optional, for crunch)
For the Southwest Dressing:
1/2 cup Greek yogurt or sour cream
2 tbsp lime juice
1 tbsp olive oil
1 tsp honey or maple syrup
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper to taste
Instructions
Rub chicken breasts with olive oil, chili powder, cumin, salt, and pepper.
Grill or pan-cook chicken over medium heat for 5–6 minutes per side or until cooked through. Let rest, then slice.
In a bowl or blender, whisk or blend together all dressing ingredients until smooth.
In a large salad bowl, combine romaine, corn, black beans, tomatoes, red onion, cheese, and avocado.
Top with sliced chicken and tortilla strips if using.
Drizzle with southwest dressing and toss gently to combine.
Notes
For meal prep, store dressing separately and add before eating.
Swap chicken with grilled shrimp or tofu for a variation.
Add jalapeños for heat or fresh cilantro for a pop of flavor.
Dressing keeps in the fridge for up to 5 days.
For dairy-free, use a plant-based yogurt or vinaigrette instead.
Find it online: https://allrecipesmade.com/zesty-southwest-chicken-salad-recipe/
