Southwestern Chicken Salad (Printable version)
Flavor-packed salad with spiced grilled chicken, fresh vegetables, black beans, corn and tangy creamy dressing.
# What you need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Salad Base
10 - 6 cups chopped romaine lettuce
11 - 1 cup cherry tomatoes, halved
12 - 1 cup canned black beans, drained and rinsed
13 - 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
14 - 1/2 red onion, thinly sliced
15 - 1 red bell pepper, diced
16 - 1 avocado, sliced
17 - 1/4 cup chopped fresh cilantro
→ Creamy Southwest Dressing
18 - 1/3 cup plain Greek yogurt
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon fresh lime juice
21 - 1 teaspoon honey
22 - 1 teaspoon hot sauce (optional)
23 - 1/2 teaspoon chili powder
24 - 1/4 teaspoon ground cumin
25 - Salt and pepper to taste
→ Garnishes
26 - 1/4 cup shredded cheddar or Monterey Jack cheese
27 - Handful of tortilla strips or crushed tortilla chips
28 - Lime wedges
# How To:
01 - Set a grill or grill pan to medium-high heat and allow it to fully preheat while you prepare the chicken seasoning.
02 - In a small bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly over both sides of each chicken breast, ensuring full coverage.
03 - Place the seasoned chicken breasts on the hot grill. Cook for 6 to 8 minutes per side until fully cooked through and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - In a large bowl, combine the romaine lettuce, cherry tomatoes, black beans, corn, red onion, red bell pepper, avocado slices, and cilantro. Toss gently to distribute all ingredients evenly.
05 - In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce if using, chili powder, cumin, salt, and pepper until smooth and creamy.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle generously with the creamy dressing and top with shredded cheese, tortilla strips, and lime wedges. Serve immediately.
# Expert Advice:
01 -
- That creamy lime dressing tastes like something from a restaurant but comes together in about sixty seconds with pantry staples.
- The spice rubbed chicken pairs perfectly with the cool crunch of fresh vegetables and creamy avocado.
02 -
- Do not skip the chicken rest period or you will lose all those juices onto the cutting board instead of keeping them in every bite.
- Adding the avocado at the very last second before serving prevents those brown, tired looking edges that ruin the presentation.
03 -
- Toast the cumin and chili powder in a dry pan for thirty seconds before rubbing onto the chicken, and you will unlock a layer of flavor that tastes like you tried much harder than you did.
- Dress the salad in individual portions rather than the whole bowl so leftovers stay crisp for lunch the next day.