Southwestern Chicken Salad Ultimate (Printable)
Grilled chicken with roasted corn, black beans, avocado and cilantro tossed in a zesty lime-yogurt southwestern 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
# Directions:
01 - Preheat an outdoor grill or grill pan over medium-high heat until properly heated.
02 - Coat the chicken breasts evenly with olive oil, then rub with chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper until well covered on all sides.
03 - Place the seasoned chicken on the 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 cutting board and rest for 5 minutes before slicing.
04 - In a large bowl, layer the mixed greens, cherry tomatoes, black beans, roasted corn, diced red bell pepper, avocado slices, red onion, shredded cheese if using, 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 and 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 Advice:
01 -
- The dressing comes together with Greek yogurt instead of mayo, so you get creaminess without the heaviness.
- It holds up beautifully in the fridge, making it ideal for weeknight dinners or lazy weekend lunches.
02 -
- Cutting into the chicken right off the grill sends all the flavorful juices running onto your board instead of staying in the meat where they belong.
- Wet greens dilute the dressing, so pat everything dry with a clean towel after washing.
03 -
- If your corn is fresh, char it directly on the grill grates until some kernels blister and blacken, because that is where the magic lives.
- Let the dressed salad sit for two minutes before eating so the flavors have a moment to mingle and settle into every crevice.