Incredible Southwestern Chicken Salad (Printable Version)
Vibrant Southwestern salad with grilled chicken, roasted corn, black beans, avocado and lime-cilantro dressing.
# What You 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 kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ 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 ripe avocado, sliced
15 - 1/4 cup red onion, thinly sliced
16 - 1/2 cup shredded cheddar or pepper jack cheese (optional)
17 - 1/4 cup fresh cilantro, chopped
→ Southwestern Dressing
18 - 1/3 cup plain Greek yogurt
19 - 2 tablespoons fresh lime juice
20 - 2 tablespoons olive oil
21 - 1 tablespoon honey
22 - 1 tablespoon fresh cilantro, chopped
23 - 1/2 teaspoon chili powder
24 - 1/2 teaspoon ground cumin
25 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Preheat a grill or grill pan over medium-high heat until properly heated.
02 - Coat the chicken breasts with olive oil, then evenly rub with chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper until well covered.
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 against the grain.
04 - In a large salad bowl, layer the mixed greens, cherry tomatoes, black beans, roasted corn, diced red bell pepper, avocado slices, red onion, shredded cheese if using, and chopped cilantro.
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 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 uses Greek yogurt instead of mayo, so you get that rich creamy texture without the heaviness.
- It comes together in forty minutes flat and looks like something you would pay eighteen dollars for at a cafe.
- Every single component can be prepped ahead, making weeknight dinners practically effortless.
02 -
- Do not slice the avocado until you are ready to assemble, because it browns fast and nobody wants a gray salad.
- Overcooking the chicken even by a few minutes turns it rubbery, so pull it the moment it hits 165 degrees and let carryover heat finish the job.
- The dressing thickens as it sits in the refrigerator, so thin it with a splash of lime juice or water if making it ahead.
03 -
- Pound the chicken to an even half inch thickness before seasoning so the thinner end does not dry out while the thick end finishes cooking.
- Make a double batch of the dressing and keep it in a jar in the refrigerator for up to a week, it is spectacular on everything from grain bowls to roasted vegetables.