Incredible Southwestern Chicken Salad (Printable)
Grilled chicken atop greens with roasted corn, black beans, avocado and a zesty lime-cilantro dressing.
# What's Needed:
→ 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
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
# How to Make It:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Coat the chicken breasts with olive oil, then rub evenly with chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Place the seasoned chicken on the grill and cook for 6 to 8 minutes per side, until fully cooked through and juices run clear. Transfer to a plate and rest for 5 minutes before slicing.
04 - In a large salad bowl, layer the mixed greens, cherry tomatoes, black beans, roasted corn, diced bell pepper, avocado slices, red onion, 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. Adjust seasoning to taste.
06 - Arrange the sliced grilled chicken over the salad. Drizzle with the southwestern dressing and toss gently to combine, or serve the dressing on the side. Serve immediately for the best texture and flavor.
# Tips for Success:
01 -
- The dressing is tangy, creamy, and just spicy enough to keep you going back for another bite without overpowering everything else.
- It holds up beautifully as leftovers the next day, which means you actually get excited about lunch.
02 -
- Do not skip the resting step for the chicken because cutting immediately lets all the moisture escape and you end up with dry rubbery slices.
- The dressing thickens as it sits in the refrigerator so thin it with a splash of lime juice or water if making it ahead.
03 -
- Roast your own corn directly on the grill alongside the chicken for a smokiness that frozen corn can never replicate.
- Season the dressing slightly more aggressively than you think it needs because the greens will mute the flavor once everything is tossed together.