Southwestern Chicken Salad Incredible (Printable)
Juicy grilled chicken over crisp vegetables, black beans, and corn with zesty creamy dressing
# What You'll Need:
→ Seasoned Chicken
01 - 2 large boneless, skinless chicken breasts (about 8 oz each)
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 kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Salad Base
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
→ Creamy Southwest 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
→ Optional Garnishes
26 - 1/4 cup shredded cheddar or Monterey Jack cheese
27 - Handful of tortilla strips or crushed tortilla chips
28 - Lime wedges for serving
# How-To Steps:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
02 - In a small bowl, combine 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.
03 - Place the seasoned chicken on the hot grill and cook for 6 to 8 minutes per side, 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 serving 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 Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce if using, chili powder, ground cumin, and salt and pepper to taste until smooth and creamy.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle generously with the creamy Southwest dressing and top with shredded cheese, tortilla strips, and additional cilantro if desired. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The creamy yogurt lime dressing is tangy and light, and once you taste it you will never go back to store bought bottled dressings.
- Everything cooks in under fifteen minutes, which means less time sweating over a stove and more time actually enjoying your evening.
02 -
- Do not slice the chicken while it is piping hot or all those beautiful juices will run out onto your cutting board instead of staying inside the meat where they belong.
- Toss the avocado in a squeeze of lime juice before adding it to the bowl to keep it from turning brown if you are assembling the salad a bit ahead of time.
03 -
- Pat the chicken completely dry with paper towels before applying the spice rub, because moisture is the enemy of a good sear and you want that caramelized crust.
- Let the dressing sit in the fridge for at least ten minutes before serving so the dried spices rehydrate and the flavors fully come together.