Southwestern Chicken Salad (Printable)
Grilled chicken over mixed greens with roasted corn, black beans, avocado, and zesty lime-yogurt dressing.
# What You'll Need:
→ For the 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
→ For the 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
→ For the Dressing
18 - 1/3 cup Greek yogurt
19 - 2 tablespoons freshly squeezed 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 cumin
25 - Salt and pepper to taste
# How-To Steps:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Rub the chicken breasts evenly with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Grill the chicken for 6 to 8 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice against the grain.
04 - In a large salad bowl, arrange 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 cumin until smooth. Adjust salt and pepper to taste.
06 - Top the salad with the sliced grilled chicken and drizzle with the southwestern dressing. Toss gently to combine, or serve the dressing on the side. Serve immediately for the best texture and flavor.
# Expert Advice:
01 -
- The dressing uses Greek yogurt instead of mayo, so you get that creamy tang without the heaviness that puts you to sleep afterward.
- It holds up beautifully in the fridge for next day lunches, which means you just solved two meals at once.
02 -
- Letting the chicken rest is non negotiable because slicing it hot off the grill means all those flavorful juices end up on your board instead of in your salad.
- Tossing the avocado in a tiny squeeze of lime juice before adding it to the bowl keeps it from turning brown if the salad sits for more than a few minutes.
03 -
- Charring the corn in a dry cast iron skillet for three to four minutes before adding it to the salad gives you a depth of flavor that plain thawed corn simply cannot match.
- Taste the dressing on a piece of lettuce rather than off a spoon because the greens mellow the acidity and give you a more honest read on whether it needs more lime or salt.