Southwestern Chicken Salad (Printable)
Vibrant salad with juicy spiced grilled chicken, fresh vegetables, black beans, corn, and tangy creamy dressing for a wholesome Southwest-inspired meal.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
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 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 & thawed, or canned & 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 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
26 - 1/4 cup shredded cheddar or Monterey Jack cheese
27 - Handful of tortilla strips or crushed tortilla chips
28 - Lime wedges
# How-To Steps:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
02 - In a small bowl, combine olive oil, chili powder, ground 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 cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, drained black beans, corn kernels, thinly sliced red onion, diced red bell pepper, sliced avocado, and chopped cilantro. Toss gently to distribute the ingredients evenly.
05 - In a small bowl, whisk together plain Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce if using, chili powder, and ground cumin until smooth and creamy. Season with salt and pepper to taste.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle generously with the creamy dressing and top with shredded cheese, tortilla strips, and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The creamy yogurt based dressing tastes indulgent but keeps things lighter than you would expect.
- It comes together fast enough for a weeknight but looks impressive enough for guests.
- Every single component can be prepped ahead which makes it a lifesaver on busy days.
02 -
- Do not skip the chicken rest period because cutting too early releases all those juices onto your cutting board instead of into your salad.
- Toss the avocado in a squeeze of lime juice before adding it to prevent browning if the salad sits for a few minutes.
03 -
- Let the spice rubbed chicken sit for fifteen minutes before grilling so the seasonings actually penetrate the meat rather than just sitting on top.
- Freeze leftover corn kernels flat on a sheet tray first then transfer to a bag so they do not clump into one solid block.