Southwestern Chicken Salad Incredible (Printable)
Juicy grilled spiced chicken over crisp vegetables, black beans, corn, and creamy zesty dressing for a wholesome Southwestern inspired meal.
# 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 smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon 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 and thawed, or canned and 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 tablespoons mayonnaise
20 - 1 tablespoon fresh lime juice
21 - 1 teaspoon honey
22 - 1 teaspoon hot sauce (optional)
23 - 1/2 teaspoon chili powder
24 - 1/4 teaspoon ground cumin
25 - Salt and pepper, to taste
→ Garnishes (optional)
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 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 375°F to 400°F.
02 - In a small bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to form a spice paste. Rub the mixture evenly over both sides of each chicken breast, ensuring full coverage.
03 - Place the seasoned chicken breasts on the preheated grill. 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 thinly against the grain.
04 - In a large mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, drained black beans, corn kernels, thinly sliced red onion, diced red bell pepper, sliced avocado, and chopped cilantro. Toss gently to distribute the ingredients evenly.
05 - In a small bowl, whisk together the plain Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce (if using), chili powder, ground cumin, salt, and pepper until the dressing is smooth and creamy. Adjust seasoning to taste.
06 - Arrange the tossed salad on serving plates. Top with the sliced grilled chicken and drizzle generously with the prepared dressing. Sprinkle shredded cheese and tortilla strips over each portion, if desired. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The creamy lime dressing comes together in about sixty seconds and tastes like something you would pay fourteen dollars for at a cafe.
- Everything cooks in under twenty minutes, making it perfect for those evenings when you are hungry but short on patience.
02 -
- If you slice the chicken while it is still hot off the grill, the juices will run out and you will end up with dry, stringy pieces that no amount of dressing can save.
- Rinsing canned black beans under cold water until the foam disappears removes the starchy liquid that otherwise dulls the flavor of the entire bowl.
03 -
- Pat the chicken completely dry with paper towels before applying the spice rub, because moisture is the enemy of a good sear.
- A tiny pinch of salt in the dressing beyond what feels right will make every single ingredient taste more like itself.