Incredible Southwestern Chicken Salad (Printable)
Grilled chicken, roasted corn, black beans, avocado and lime-cilantro dressing for a vibrant Southwestern salad.
# What You’ll 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 salt
08 - 1/4 teaspoon 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 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
→ Southwestern 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
# Directions:
01 - Preheat a grill or grill pan over medium-high heat until properly searing temperature is reached.
02 - Coat the chicken breasts evenly with olive oil, then rub with chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper until well covered on all sides.
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. Remove from heat and let rest for 5 minutes before slicing against the grain.
04 - In a large salad bowl, layer the mixed greens as a base. Arrange the cherry tomatoes, black beans, roasted corn, diced bell pepper, avocado slices, red onion, shredded cheese if using, and chopped cilantro over the greens.
05 - 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.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle generously with the southwestern dressing. Toss gently to combine, or serve the dressing on the side. Serve immediately for the best texture and flavor.
# Expert Suggestions:
01 -
- The dressing doubles as a marinade, so you can prep ahead and feel like a genius at dinner time.
- It is the rare salad that actually fills you up without making you feel like you missed the main course.
02 -
- Underseasoned chicken is the fastest way to make a great salad taste flat, so be generous with the spice rub and taste a tiny piece before assembling.
- Dressing the salad too early turns crisp greens into a soggy mess within minutes, so always add it at the very last moment.
03 -
- Char the corn in a dry cast iron skillet over high heat, turning occasionally, until blackened spots appear, which takes about five minutes and adds a sweetness you cannot get any other way.
- Let the chicken rest sliced side down in its own juices before plating so every piece glistens and stays incredibly moist.