Southwest Chicken Salad with Chipotle (Printable)
Seasoned grilled chicken with fresh vegetables, black beans, and zesty chipotle lime 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 garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Salad
09 - 6 cups mixed salad greens (romaine, leaf lettuce, or baby spinach)
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup corn kernels (fresh, frozen, or canned)
13 - 1/2 medium red onion, thinly sliced
14 - 1 large avocado, sliced
15 - 1/2 cup shredded cheddar or Monterey Jack cheese
16 - 1/4 cup fresh cilantro, chopped
→ Chipotle Lime Dressing
17 - 1/2 cup Greek yogurt or sour cream
18 - 2 tablespoons mayonnaise
19 - 1 chipotle pepper in adobo sauce, minced
20 - 1 tablespoon adobo sauce (from the chipotle pepper can)
21 - 2 tablespoons fresh lime juice
22 - 1 tablespoon honey
23 - 1 clove garlic, minced
24 - 1/4 teaspoon salt
25 - 2 to 3 tablespoons water, to thin as needed
# How To Make:
01 - Preheat the grill or grill pan to medium-high heat to ensure even cooking.
02 - Brush chicken breasts with olive oil, then evenly season with chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
03 - Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing thinly.
04 - In a large mixing bowl, combine mixed greens, cherry tomatoes, black beans, corn, thinly sliced red onion, avocado slices, shredded cheese, and chopped cilantro.
05 - Whisk together Greek yogurt, mayonnaise, minced chipotle pepper, adobo sauce, lime juice, honey, garlic, and salt. Add water gradually to achieve desired dressing consistency.
06 - Top the salad mixture with sliced grilled chicken. Drizzle with chipotle lime dressing and toss gently to blend flavors, or serve the dressing on the side.
# Expert Tips:
01 -
- It tastes restaurant-quality but comes together in under 35 minutes with zero fussing.
- The chipotle lime dressing is smoky and zesty enough that you'll want to keep extra on hand for other meals.
- It's hearty enough for lunch, light enough for dinner, and impressive enough to serve guests.
02 -
- Don't skimp on resting the chicken—underestimating this step is why so many grilled salads end up dry.
- The dressing can separate if it sits too long; whisking in a splash of water right before serving brings it back together.
03 -
- If your grill isn't available, a cast iron skillet over medium-high heat creates equally impressive grill marks and keeps the chicken juicy.
- The chipotle pepper can be fiery—start with less and build heat gradually; you can always add more, but you can't take it back.