Southwestern Chicken Salad (Print View)
Vibrant salad with juicy grilled chicken, crisp vegetables, black beans, and zesty dressing for a wholesome Southwest-inspired meal.
# What You Need:
→ 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 Vegetables
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
→ 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 (optional)
26 - 1/4 cup shredded cheddar or Monterey Jack cheese
27 - Handful of tortilla strips or crushed tortilla chips
28 - Lime wedges
# How-To Steps:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
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 the chicken breasts.
03 - Place the seasoned chicken on the hot grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
04 - In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, black beans, corn kernels, sliced red onion, diced red bell pepper, sliced avocado, and chopped cilantro. Toss gently to distribute the ingredients evenly.
05 - In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce if using, chili powder, and ground cumin until smooth and creamy. Season with salt and pepper to taste.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle generously with the creamy dressing and top with shredded cheese and tortilla strips if desired. Serve immediately alongside fresh lime wedges.
# Expert Hints:
01 -
- The creamy yogurt lime dressing tastes indulgent but keeps things light and gluten free.
- Everything cooks on one grill pan, so cleanup is almost nonexistent.
- Leftovers hold up beautifully the next day for lunch without getting soggy.
02 -
- Resting the chicken is nonnegotiable because slicing too early releases all the juices and leaves the meat dry.
- Toss the avocado in a squeeze of lime juice right after cutting to prevent browning before serving.
- Check mayonnaise labels carefully if you are serving someone with egg sensitivities.
03 -
- Toast the cumin and chili powder in a dry pan for thirty seconds before rubbing onto the chicken to deepen their flavor dramatically.
- Make a double batch of the dressing and keep it in the fridge because it doubles as a fantastic dip for raw vegetables or roasted potatoes.