Description
This Southwest Chicken Salad is bursting with color, crunch, and flavor. Grilled chicken, crisp veggies, creamy avocado, and a bold chili-lime dressing come together for a meal that’s as satisfying as it is refreshing. Whether served for lunch or dinner, it’s a perfect balance of hearty and healthy.
Ingredients
For the salad:
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2 boneless, skinless chicken breasts
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1 tbsp olive oil
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1 tsp chili powder
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1/2 tsp cumin
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1/2 tsp smoked paprika
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Salt and pepper to taste
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6 cups chopped romaine lettuce
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1 cup canned black beans (drained and rinsed)
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1 cup corn kernels (fresh, canned, or thawed frozen)
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1 cup cherry tomatoes, halved
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1 ripe avocado, sliced
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1/4 cup red onion, thinly sliced
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1/4 cup shredded cheddar cheese
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1/4 cup crispy tortilla strips
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Fresh cilantro for garnish (optional)
For the creamy chili-lime dressing:
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1/2 cup plain Greek yogurt
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1 tbsp mayonnaise
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1 tbsp lime juice
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1 tsp chili powder
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1/2 tsp garlic powder
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Salt to taste
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1–2 tbsp water (to thin)
Instructions
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Rub chicken with olive oil and season both sides with chili powder, cumin, paprika, salt, and pepper.
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Grill over medium-high heat for 5–6 minutes per side until cooked through (165°F internal temperature). Let rest, then slice.
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In a bowl, mix dressing ingredients until smooth. Thin with water as needed.
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In a large bowl, layer lettuce, black beans, corn, tomatoes, avocado, onion, cheese, and tortilla strips.
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Add chicken strips and drizzle with dressing. Garnish with cilantro. Serve fresh.
Notes
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For extra crunch, add roasted chickpeas or sunflower seeds.
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Dressing can be stored in the fridge for up to 3 days.
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To make it dairy-free, skip the cheese and use a plant-based dressing.
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This salad also works great with grilled shrimp or tofu.
- Prep Time: 15 minutes
- Cook Time: 12 minutes