Southwestern Chicken Salad Incredible Ultimate (Print View)
Grilled chicken over mixed greens with roasted corn, black beans, avocado and a tangy lime-cilantro 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 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground 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 medium red bell pepper, diced
14 - 1 ripe avocado, sliced
15 - 1/4 cup red onion, thinly sliced
16 - 1/2 cup shredded cheddar or pepper jack cheese (optional)
17 - 1/4 cup fresh cilantro, chopped
→ Southwestern Dressing
18 - 1/3 cup plain Greek yogurt
19 - 2 tablespoons fresh lime juice
20 - 2 tablespoons olive oil
21 - 1 tablespoon honey
22 - 1 tablespoon fresh cilantro, chopped
23 - 1/2 teaspoon chili powder
24 - 1/2 teaspoon ground cumin
25 - Salt and freshly ground black pepper to taste
# How-To Steps:
01 - Set a grill or grill pan over medium-high heat and allow it to reach cooking temperature.
02 - Coat the chicken breasts evenly with olive oil, then massage in the chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper until well covered on all sides.
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 rest for 5 minutes before slicing against the grain.
04 - In a small bowl, whisk together the Greek yogurt, fresh lime juice, olive oil, honey, chopped cilantro, chili powder, and ground cumin until smooth and well combined. Season with salt and pepper to taste.
05 - In a large salad bowl, layer the mixed greens, cherry tomatoes, black beans, roasted corn, diced red bell pepper, avocado slices, red onion, shredded cheese if using, and chopped cilantro.
06 - Arrange the sliced grilled chicken over the assembled 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 Hints:
01 -
- The dressing uses Greek yogurt instead of mayo, so you get that rich creaminess without the heaviness, and honestly I have never had anyone notice the swap.
- Everything cooks in under ten minutes on the grill, which means you can pull this together on a weeknight without feeling like you ran a marathon.
02 -
- Do not skip the resting step for the chicken because slicing too early sends all those flavorful juices straight onto the cutting board instead of into your salad where they belong.
- Toss the avocado in a squeeze of extra lime juice right before adding it to prevent browning, especially if this salad will sit out on a buffet for any length of time.
03 -
- If your spice drawer is old enough to vote, replace the chili powder and cumin before making this, because faded spices will give you a flat, dusty flavor that no amount of lime juice can rescue.
- Roast the corn in a dry cast iron skillet over high heat until it gets dark spotted and slightly smoky, which takes the entire salad from good to the thing people text you about the next day.