Incredible Southwestern Chicken Salad (Printable)
Grilled chicken over mixed greens with roasted corn, black beans, avocado and a zesty lime-cilantro dressing.
# What You'll Need:
→ For the 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
→ For the 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
→ For the 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 Steps:
01 - Preheat a grill or grill pan over medium-high heat until properly heated.
02 - Rub the chicken breasts evenly with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper until well coated.
03 - Grill the seasoned chicken for 6 to 8 minutes per side, or until cooked through and juices run clear. Let the chicken rest for 5 minutes, then slice into strips.
04 - In a large salad bowl, arrange the mixed greens, cherry tomatoes, black beans, roasted corn, diced 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. Adjust salt and pepper to taste.
06 - Arrange the sliced grilled chicken on top of 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.
# Expert Advice:
01 -
- The dressing doubles as a marinade and keeps in the fridge for days, so you can prep once and eat twice without any extra effort.
- Everything cooks in under twenty minutes, which means you get a restaurant quality salad on a Tuesday night without breaking a sweat.
02 -
- Letting the chicken rest is not optional because cutting into it immediately sends all those flavorful juices straight onto your cutting board instead of into your salad.
- Roasting the corn in a dry skillet until it gets slightly charred transforms the entire dish from good to unforgettable.
03 -
- Pat the chicken completely dry with paper towels before applying the oil and spices because moisture is the enemy of a good sear.
- Add a tiny splash of the dressing to the greens and toss them before adding the toppings so every leaf gets lightly coated instead of just the top layer.