Southwestern Chicken Salad (Printable Version)
Grilled chicken on mixed greens with roasted corn, beans, avocado and lime-cilantro dressing — vibrant and filling.
# Ingredient List:
→ For the 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
→ For the Salad
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
→ For the 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 Make:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Rub the chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Grill the chicken for 6 to 8 minutes per side, or until cooked through and juices run clear. Let rest for 5 minutes, then slice against the grain.
04 - In a large salad bowl, arrange the mixed greens, cherry tomatoes, black beans, roasted corn, diced bell pepper, avocado slices, red onion, cheese if using, and chopped cilantro.
05 - In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, honey, cilantro, chili powder, cumin, salt, and pepper until smooth. Adjust seasoning to taste.
06 - Arrange the sliced grilled chicken over the salad. Drizzle 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 Tips:
01 -
- The Greek yogurt dressing is creamy and tangy without weighing you down like a traditional ranch would.
- Everything cooks in under twenty minutes, and the rest is just colorful assembling.
- It is naturally gluten free and packed with protein, so nobody asks what else there is to eat.
- The spice rub on the chicken doubles beautifully for meal prep throughout the week.
02 -
- Do not slice the avocado until right before serving because oxidized brown avocado will make the whole bowl look tired.
- Letting the chicken rest is not optional, because cutting into it immediately sends all the flavorful juices straight onto your cutting board instead of into your salad.
- Patting the corn dry before roasting it in a skillet makes the difference between a char and a steam.
03 -
- Slice the chicken on a slight diagonal and fan the pieces across the salad because presentation turns a weeknight dinner into something that looks like it came from a restaurant kitchen.
- If your grill pan is smoking excessively, lower the heat slightly and let the spices toast gently rather than scorching, because burnt paprika tastes bitter and will ruin the rub.