Southwestern Chicken Salad Incredible (Printable)
Vibrant salad with spiced grilled chicken, crisp veggies, black beans, corn, and zesty dressing for a wholesome Southwest-inspired meal.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp garlic powder
07 - 1/4 tsp onion powder
08 - 1/4 tsp salt
09 - 1/4 tsp 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 & thawed, or canned & 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 tbsp mayonnaise
20 - 1 tbsp fresh lime juice
21 - 1 tsp honey
22 - 1 tsp hot sauce (optional)
23 - 1/2 tsp chili powder
24 - 1/4 tsp 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
# Directions:
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. Rub the spice mixture evenly over both sides of each chicken breast.
03 - Place the seasoned chicken on the 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 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 combine.
05 - In a small bowl, whisk together the plain Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce (if using), chili powder, ground cumin, salt, and pepper until smooth and creamy.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle with the creamy dressing and sprinkle with shredded cheese and tortilla strips as desired. Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The creamy lime dressing comes together in under two minutes and tastes like something you would pay fourteen dollars for at a cafe.
- Everything cooks on one grill pan, which means you actually get to sit down and enjoy your own dinner.
02 -
- If you slice the avocado too early it will brown before dinner is served, so wait until the very last moment.
- Patting the chicken completely dry before applying the spice rub makes a dramatic difference in getting a real crust instead of a steamed surface.
03 -
- Let the spice rubbed chicken sit for fifteen minutes at room temperature before grilling and the flavor will penetrate twice as deeply.
- A squeeze of lime juice over the sliced avocado right before serving keeps it bright and green long enough for everyone to admire the plate.