Southwestern Chicken Salad (Printable Version)
Vibrant salad with grilled chicken, crisp vegetables, black beans, corn, and zesty creamy dressing for a wholesome Southwest-inspired meal.
# Ingredient List:
→ 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 kosher salt
09 - 1/4 teaspoon freshly ground 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 ripe avocado, sliced
17 - 1/4 cup fresh cilantro, chopped
→ 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
→ Optional Garnishes
26 - 1/4 cup shredded cheddar or Monterey Jack cheese
27 - Handful of tortilla strips or crushed tortilla chips
28 - Lime wedges for serving
# How to Make:
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, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to form a spice paste. Rub the mixture evenly over both sides of each chicken breast, ensuring full coverage.
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 cutting board and rest for 5 minutes before slicing thinly against the grain.
04 - In a large serving bowl, layer the chopped romaine lettuce, halved cherry tomatoes, black beans, corn kernels, sliced red onion, diced red bell pepper, avocado slices, 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, 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 Southwest dressing and top with shredded cheese and tortilla strips if desired. Serve immediately with fresh lime wedges on the side.
# Expert Tips:
01 -
- The dressing uses Greek yogurt instead of heavy cream, so you get all the richness without the food coma afterward.
- It comes together in about thirty five minutes, which means you can pull it off on a weeknight without breaking a sweat.
02 -
- Letting the chicken rest after grilling is non negotiable, because cutting too early sends all the flavorful juices running straight onto your cutting board instead of into your salad.
- Toss the avocado in a tiny squeeze of lime juice before adding it to the bowl to slow down browning if you are prepping ahead.
03 -
- Pat the chicken completely dry with paper towels before applying the spice rub, because moisture is the enemy of a good sear and you will end up steaming instead of grilling.
- Make a double batch of the dressing and keep it in a jar in the fridge because it is phenomenal on everything from fish tacos to roasted vegetables throughout the week.