Southwestern Chicken Salad (Printable)
Vibrant salad with juicy grilled chicken, crisp vegetables, black beans, corn, and zesty creamy dressing for a wholesome Southwest-inspired meal.
# What You'll Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts (about 6 oz each)
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 Base
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 Southwestern 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 for serving
# Directions:
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 rest for 5 minutes before slicing thinly against the grain.
04 - In a large serving bowl, layer 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 Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce (if using), chili powder, cumin, salt, and pepper until smooth and creamy.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle with the creamy southwestern dressing and sprinkle with shredded cheese and tortilla strips as desired. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The dressing uses Greek yogurt instead of a heavy cream base so you get all the richness without the food coma afterward.
- Everything comes together in about thirty five minutes which means weeknight dinner never felt this exciting.
- That chili cumin spice rub on the chicken creates a crust so flavorful you might snack on it before it ever reaches the salad bowl.
02 -
- Do not skip the resting step for the chicken because slicing too early means all those juices end up on your cutting board instead of in the salad where they belong.
- Tossing the dressing with the salad too far ahead of time turns crisp romaine into a soggy mess so always dress right before serving.
03 -
- Pat the chicken completely dry with paper towels before applying the spice rub because moisture is the enemy of a good sear and this one step changed my grilling game forever.
- Make a double batch of the dressing and keep it in a jar in the fridge because it tastes incredible on everything from fish tacos to roasted vegetables for the next three days.