Southwestern Chicken Salad Incredible (Printable)
Vibrant salad with juicy grilled chicken, crisp vegetables, black beans, corn, and zesty creamy 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 - 1/2 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 salt
09 - 1/4 teaspoon black pepper
→ Salad Base
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
→ Optional Garnishes
26 - 1/4 cup shredded cheddar or Monterey Jack cheese
27 - Handful of tortilla strips or crushed tortilla chips
28 - Lime wedges
# Directions:
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, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly over both sides of each chicken breast.
03 - Place the seasoned chicken on the hot grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
04 - In a large bowl, combine the romaine lettuce, cherry tomatoes, black beans, corn, red onion, red bell pepper, avocado slices, and chopped cilantro. Toss gently to distribute the ingredients evenly.
05 - In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce, chili powder, cumin, salt, and pepper until smooth and creamy.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle with the creamy Southwest dressing and add desired garnishes such as shredded cheese and tortilla strips. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The dressing alone is worth keeping this recipe pinned to your fridge door.
- It comes together in about half an hour with no fancy equipment required.
- Everything tastes even better the next day when the flavors have had time to mingle in the fridge.
02 -
- Do not skip the five minute rest for the chicken because slicing too early means losing all those juices to the cutting board instead of keeping them in the meat.
- Rinsing canned black beans under cold water until the foam disappears removes excess sodium and prevents a gummy texture in your salad.
- Adding the avocado and tortilla strips right before serving keeps both looking and tasting their best.
03 -
- Pat the chicken breasts dry with a paper towel before applying the spice rub so the seasoning sticks directly to the meat instead of sliding off on a wet surface.
- Let the dressing sit in the refrigerator for ten minutes before serving so the dried spices rehydrate and the flavors deepen beyond what you taste fresh from the whisk.