Southwestern Chicken Salad Incredible (Printable View)
Vibrant salad with juicy grilled chicken, crisp vegetables, black beans, corn, and zesty creamy dressing.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/4 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground 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 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 Southwest Dressing
18 - 1/3 cup plain Greek yogurt
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon fresh lime juice
21 - 1 teaspoon honey
22 - 1 teaspoon hot sauce (optional)
23 - 1/2 teaspoon chili powder
24 - 1/4 teaspoon 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
# Cooking Steps:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
02 - In a small bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper to form a spice paste. Rub the mixture evenly over both sides of each chicken breast.
03 - Place the seasoned chicken breasts on the preheated grill. 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 serving bowl or on individual plates, layer the chopped romaine lettuce. Arrange the cherry tomatoes, black beans, corn kernels, red onion slices, diced red bell pepper, avocado slices, and fresh cilantro over the lettuce. Toss gently to combine.
05 - In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce, 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 Southwest dressing. Top with shredded cheese, tortilla strips, and additional cilantro if desired. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The spice rubbed chicken alone is worth making, golden and fragrant with smoky paprika and cumin that permeate every bite.
- That creamy lime dressing pulls every single ingredient together without weighing anything down.
- It comes together fast enough for a weeknight but looks stunning enough for guests.
02 -
- Do not slice the chicken while it is hot or you will lose half the juices onto the cutting board instead of keeping them in the meat.
- Toss the avocado in a squeeze of lime juice before adding it to the bowl to prevent browning if the salad sits for a few minutes.
03 -
- Pound the chicken to even thickness before seasoning so the thinner end does not dry out while the thick end finishes cooking.
- Make the dressing first and let it sit in the fridge while you prep everything else so the flavors have time to marry and deepen.