Southwestern Chicken Salad Incredible Ultimate (Printable)
Vibrant salad with grilled chicken, crisp vegetables, black beans, corn and zesty creamy dressing for wholesome Southwest-inspired meal.
# What's Needed:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp garlic powder
07 - 1/4 tsp onion powder
08 - 1/4 tsp salt
09 - 1/4 tsp black pepper
→ Salad Vegetables
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 & thawed, or canned & 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
→ Dressing
18 - 1/3 cup plain Greek yogurt
19 - 2 tbsp mayonnaise
20 - 1 tbsp fresh lime juice
21 - 1 tsp honey
22 - 1 tsp hot sauce (optional)
23 - 1/2 tsp chili powder
24 - 1/4 tsp ground cumin
25 - Salt and pepper, to taste
→ Garnishes
26 - 1/4 cup shredded cheddar or Monterey Jack cheese
27 - Handful of tortilla strips or crushed tortilla chips
28 - Lime wedges
# How to Make It:
01 - Set a grill or grill pan to medium-high heat and allow it to fully preheat before cooking.
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 grill and cook for 6 to 8 minutes per side, or until fully cooked through and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, black beans, corn kernels, sliced red onion, diced red bell pepper, sliced avocado, and chopped cilantro. Toss gently to combine.
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 salad. Drizzle with the prepared dressing and sprinkle with shredded cheese and tortilla strips as desired. Serve immediately with lime wedges on the side.
# Tips for Success:
01 -
- The spice rubbed chicken tastes like you spent hours on it but the whole thing comes together in about half an hour.
- That creamy lime dressing is the kind of thing you will want to put on everything from tacos to roasted vegetables.
02 -
- Let the chicken rest those full five minutes or you will lose half the juices onto your cutting board and end up with dry slices.
- Drain and rinse the black beans thoroughly because the canning liquid will make your salad taste tinny and sad.
03 -
- Pat the chicken completely dry before applying the spice rub because moisture is the enemy of a good sear.
- Taste the dressing before adding it to the salad and adjust the lime and salt until it makes your mouth happy.