Incredible Southwestern Chicken Salad (Printable version)
Grilled chicken, roasted corn, black beans, avocado and zesty lime-cilantro dressing on mixed greens.
# What you need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Salad Base
09 - 6 cups mixed salad greens (romaine, leaf lettuce, arugula)
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup roasted corn kernels (fresh or thawed frozen)
13 - 1 red bell pepper, diced
14 - 1 avocado, sliced
15 - 1/4 cup thinly sliced red onion
16 - 1/2 cup shredded cheddar or pepper jack cheese (optional)
17 - 1/4 cup chopped fresh cilantro
→ Southwestern Dressing
18 - 1/3 cup Greek yogurt
19 - 2 tablespoons fresh lime juice
20 - 2 tablespoons olive oil
21 - 1 tablespoon honey
22 - 1 tablespoon chopped fresh cilantro
23 - 1/2 teaspoon chili powder
24 - 1/2 teaspoon ground cumin
25 - Salt and pepper to taste
# How To:
01 - Preheat a grill or grill pan over medium-high heat until properly hot.
02 - Coat the chicken breasts with olive oil, then rub evenly with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Place the seasoned chicken on the grill and cook for 6 to 8 minutes per side until fully cooked through and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing.
04 - In a large salad bowl, layer the mixed greens, cherry tomatoes, black beans, roasted corn, diced bell pepper, avocado slices, red onion, shredded cheese if using, and chopped cilantro.
05 - In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, honey, chopped cilantro, chili powder, and cumin until smooth. Season with salt and pepper to taste.
06 - Arrange the sliced grilled chicken over the salad. Drizzle generously with the southwestern dressing and toss gently to combine, or serve the dressing on the side. Serve immediately for the best texture and flavor.
# Expert Advice:
01 -
- The dressing uses Greek yogurt instead of mayo, so you get that creamy richness without the heaviness dragging you down.
- Everything cooks in under twenty minutes, which means you can pull this off on a Tuesday without thinking twice.
02 -
- Resting the chicken is not optional because slicing too early sends all those flavorful juices straight onto the board instead of into your salad.
- Tossing the avocado in a tiny squeeze of lime juice before adding it to the bowl keeps it bright green for at least an hour.
03 -
- Dry the chicken breasts with a paper towel before oiling them because moisture on the surface prevents the spice rub from sticking and creates steam instead of a proper sear.
- Double the dressing recipe and keep the extra in the fridge because it lasts a week and tastes incredible drizzled over roasted vegetables, fish tacos, or even a simple bowl of rice.