Southwestern Chicken Salad (Printable View)
Grilled chicken over mixed greens with roasted corn, black beans, avocado and tangy lime-cilantro dressing.
# What You’ll Need:
→ Grilled 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 Base
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 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 ground cumin
25 - Salt and pepper to taste
# Cooking Steps:
01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - Coat the chicken breasts with olive oil, then rub evenly with chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Place the seasoned chicken on the grill and cook for 6 to 8 minutes per side, or until fully cooked through and juices run clear. Transfer to a plate and rest for 5 minutes before slicing.
04 - In a large salad bowl, layer the mixed greens, cherry tomatoes, black beans, roasted corn, diced red bell pepper, sliced avocado, red onion, cheese if desired, and chopped cilantro.
05 - In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, honey, chopped cilantro, chili powder, ground cumin, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle generously with the southwestern dressing. Toss gently to combine, or serve the dressing on the side. Serve immediately for the best texture and flavor.
# Expert Tips:
01 -
- The dressing alone is worth making this, creamy from Greek yogurt with a lime punch that ties every single ingredient together.
- It holds up beautifully for leftovers, so you can pack it for lunch without it turning into a sad, wilted mess by noon.
02 -
- Do not slice the chicken while it is still piping hot or you will lose every drop of juice that makes it worth eating.
- The dressing thickens as it sits in the fridge, so thin it with a splash of water or extra lime juice if you make it ahead.
03 -
- Dry your chicken breasts thoroughly with paper towels before oiling and spicing them so the seasoning actually sticks instead of sliding off into the grill.
- Make a double batch of the dressing and keep it in the fridge because you will start putting it on everything from tacos to roasted vegetables within days.