Description
Southwest Chicken Salad bursting with zesty flavors! Featuring grilled chicken, black beans, corn, avocado, and a tangy lime dressing. Irresistibly delicious!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) chili powder
- 2 teaspoons (10g) ground cumin
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (5g) salt
- ½ teaspoon (2.5g) black pepper
- 8 cups (480g) romaine lettuce, chopped
- 1 cup (175g) cherry tomatoes, halved
- 1 large red bell pepper, diced (about 1 cup/150g)
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 cup (165g) corn kernels, fresh or frozen (thawed)
- 1 ripe avocado, diced (about 150g)
- ½ red onion, thinly sliced (about ½ cup/80g)
- ⅓ cup (15g) fresh cilantro, chopped
- 1 cup (50g) tortilla strips or crushed tortilla chips
- ⅓ cup (80ml) lime juice (from 2–3 limes)
- ½ cup (120ml) Greek yogurt
- 3 tablespoons (45ml) olive oil
- 1 tablespoon (15ml) honey
- 1 small garlic clove, minced
- ¼ teaspoon (1g) cayenne pepper (adjust to taste)
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Chicken Start by patting the chicken breasts dry with paper towels – this ensures better seasoning adhesion and promotes browning. In a small bowl, combine the chili powder, cumin, garlic powder, salt, and pepper. Drizzle the chicken with olive oil, then rub the spice mixture evenly over all sides. Let the chicken sit for at least 15 minutes at room temperature (or refrigerate for up to 24 hours for deeper flavor). When ready to cook, heat a grill or skillet to medium-high heat. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Transfer to a cutting board, tent loosely with foil, and rest for 5-10 minutes before slicing into strips.
- Step 2: Make the Dressing While the chicken cooks, prepare your dressing by whisking together lime juice, Greek yogurt, olive oil, honey, minced garlic, cayenne pepper, salt, and pepper in a medium bowl until smooth and well combined. Taste and adjust seasoning as needed – you’re looking for a balance of tangy, creamy, and slightly sweet with a gentle kick of heat. Refrigerate until ready to use.
- Step 3: Prepare the Salad Components Chop the romaine into bite-sized pieces and wash thoroughly in cold water. Spin dry or pat with paper towels to remove excess moisture – this helps the dressing cling better to the greens. Prepare your vegetables: halve the cherry tomatoes, dice the bell pepper, slice the red onion thinly, and chop the cilantro. If using fresh corn, cut the kernels from the cob; if using frozen, ensure it’s fully thawed. Drain and rinse the black beans. Cut the avocado just before assembling to prevent browning.
- Step 4: Assemble the Salad In a large serving bowl, create your Southwest Chicken Salad by starting with a bed of romaine lettuce. Arrange the sliced chicken, black beans, corn, bell peppers, tomatoes, and red onion in sections over the greens for visual appeal. Alternatively, you can gently toss everything together. Add the diced avocado and sprinkle with fresh cilantro. For the finishing touch, scatter the tortilla strips over the top. Serve the dressing on the side or drizzle it over just before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 calories
- Sugar: 8 grams
- Sodium: 700 mg
- Fat: 18 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 8 grams
- Protein: 28 grams
- Cholesterol: 80 mg