Southwestern Chicken Salad Incredible (Printable Version)
Vibrant grilled chicken salad with crisp vegetables, black beans, corn, and zesty creamy dressing for a wholesome Southwest meal.
# What You Need:
→ 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 salt
09 - 1/4 teaspoon 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 and thawed, or canned and 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
→ 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
# How To Make It:
01 - Set a grill or grill pan to medium-high heat and allow it to reach full temperature before cooking.
02 - In a small bowl, combine the olive oil, chili powder, 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 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 let rest for 5 minutes before slicing thinly against the grain.
04 - In a large bowl, layer the chopped romaine lettuce, halved cherry tomatoes, drained black beans, corn kernels, sliced red onion, diced red bell pepper, avocado slices, and chopped cilantro. Toss gently to combine.
05 - In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce, chili powder, cumin, salt, and pepper until smooth and creamy.
06 - Arrange the sliced grilled chicken over the salad. Drizzle generously with the creamy Southwest dressing and top with shredded cheese, tortilla strips, and lime wedges as desired. Serve immediately.
# Expert Suggestions:
01 -
- The creamy lime dressing uses Greek yogurt instead of a heavy mayo base, so you get all the richness without feeling weighed down.
- Everything cooks in under twenty minutes, which means you can pull this off even on chaotic evenings when takeout feels like the only option.
02 -
- Letting the grilled chicken rest before slicing is not optional because cutting immediately sends every drop of juice onto your board instead of into your salad.
- Toss the avocado in a tiny squeeze of lime juice before adding it to the bowl to keep it from browning while you finish assembling everything else.
03 -
- Pat the chicken breasts completely dry with paper towels before applying the spice rub because moisture is the enemy of a good sear.
- Taste the dressing on a piece of lettuce rather than off a spoon since the greens mellow the salt and acid in a way that a bare taste test cannot predict.