Southwest Chicken Salad
This Southwest Chicken Salad is bursting with bold flavors, crisp veggies, and juicy grilled chicken, all tossed in a creamy, zesty dressing. A perfect mix of fresh, hearty, and satisfying!
Equipment
- Grill or Skillet
- Mixing Bowl
Ingredients
Chicken & Seasoning
- 2 large chicken breasts boneless, skinless
- 1 tbsp olive oil
- 1 tbsp lime juice freshly squeezed
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
Salad Base
- 4 cups romaine lettuce chopped
- 1 cup black beans drained and rinsed
- 1 cup corn fresh or canned
- 1 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1 avocado sliced
- 1/2 cup cheddar cheese shredded
- 1/2 cup tortilla strips for crunch
- 2 tbsp cilantro chopped
Southwest Dressing
- 1/2 cup Greek yogurt
- 2 tbsp mayo
- 1 tbsp lime juice freshly squeezed
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt or to taste
Instructions
- Rub chicken breasts with olive oil, lime juice, and seasonings. Let sit for 10 minutes.
- Grill or cook chicken in a skillet over medium heat for about 5-7 minutes per side, until fully cooked. Let rest, then slice.
- In a large bowl, toss romaine lettuce, black beans, corn, cherry tomatoes, red onion, avocado, cheddar cheese, and cilantro.
- In a small bowl, whisk together Greek yogurt, mayo, lime juice, cumin, garlic powder, and salt until smooth.
- Drizzle dressing over salad and toss to combine. Top with sliced chicken and tortilla strips. Serve immediately.
Notes
For extra flavor, marinate the chicken for at least 30 minutes before cooking. Swap out cheddar cheese for cotija cheese for a more authentic taste!