Southwestern Chicken Salad (Printable)
Juicy grilled chicken, roasted corn, black beans, avocado and lime-cilantro dressing for a bright, hearty meal.
# What You'll Need:
→ 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
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 it reaches proper cooking temperature.
02 - Coat the chicken breasts with olive oil, then rub evenly 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. Transfer to a plate and let rest for 5 minutes before slicing.
04 - In a large salad bowl, layer the mixed greens, cherry tomatoes, black beans, roasted corn, diced bell pepper, avocado slices, red onion, shredded cheese if using, and chopped cilantro.
05 - In a small bowl, whisk together the Greek yogurt, 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, and serve immediately for the best texture and flavor.
# Expert Tips:
01 -
- The dressing alone is worth making, a tangy, creamy lime and yogurt situation that you will want to put on everything from fish tacos to roasted sweet potatoes.
- It somehow feels like a real dinner and a fresh salad at the same time, which is rare and deeply satisfying.
02 -
- Do not slice the avocado until right before serving, because nothing ruins a beautiful salad faster than brown, oxidized avocado slices staring back at you.
- The dressing thickens as it sits in the refrigerator, so thin it with a splash of lime juice or water if you make it ahead.
03 -
- For extra crunch that takes the whole bowl to another level, toss in a handful of crushed tortilla strips or roasted pepitas right before serving.
- If you want more heat, dice a fresh jalapeno into the salad or double the chili powder in both the rub and the dressing, but taste as you go because the spice builds.