Southwestern Chicken Salad (Printable)
Juicy grilled chicken over mixed greens with roasted corn, black beans, avocado, and zesty 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 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
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 fresh 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
# How To Make:
01 - Preheat a grill or grill pan over medium-high heat until thoroughly hot.
02 - Coat the chicken breasts with olive oil, then evenly 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 let rest for 5 minutes before slicing.
04 - In a large serving bowl, layer the mixed salad greens, cherry tomato halves, 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, and ground cumin until smooth and creamy. Season with salt and pepper to taste.
06 - Place the sliced grilled chicken over the assembled salad. Drizzle generously with the southwestern dressing, or serve the dressing on the side.
07 - Gently toss the salad to combine all ingredients, or leave layered for presentation. Serve immediately for the best texture and flavor.
# Expert Tips:
01 -
- The dressing uses Greek yogurt instead of mayo, so you get all that creamy tang without feeling weighed down after eating.
- Everything cooks in under twenty minutes, which means you can pull this together on a Tuesday without breaking a sweat.
02 -
- Do not slice the avocado until you are literally ready to serve because it will brown and soften faster than you expect.
- Resting the chicken is not optional and cutting into it early means all those seasoned juices end up on your cutting board instead of in the salad.
03 -
- Slice the chicken at a slight angle and fan the pieces across the top of the salad because people eat with their eyes first and a beautiful presentation costs you nothing.
- Add a minced jalapeno to the dressing if you want genuine heat that builds slowly rather than a one note burn.