Description
A vibrant, protein-packed Southwest Chicken Salad featuring juicy grilled chicken, crisp vegetables, and a zesty homemade dressing. This quick and easy 30-minute recipe is perfect for a flavorful, nutritious meal.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
For the Salad:
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup tortilla strips (optional)
For the Dressing:
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons water (to thin, if needed)
Instructions
- Prepare the Chicken:
- Preheat the grill or stovetop skillet to medium-high heat.
- In a small bowl, mix olive oil, chili powder, cumin, garlic powder, paprika, salt, pepper, and lime juice.
- Rub the seasoning mixture evenly over the chicken breasts.
- Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
- Remove from heat, let rest for 5 minutes, then slice into thin strips.
- Assemble the Salad:
- In a large salad bowl, add the chopped romaine lettuce.
- Top with cherry tomatoes, black beans, corn, red onion, avocado, cilantro, shredded cheese, and tortilla strips.
- Make the Dressing:
- In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, chili powder, cumin, garlic powder, and salt.
- Add water, a tablespoon at a time, until desired consistency is reached.
- Serve and Enjoy:
- Drizzle the dressing over the salad.
- Toss everything together until well combined.
- Add the sliced chicken on top and serve immediately.
Notes
- Protein Swap: Use grilled shrimp, steak, or tofu instead of chicken.
- Dressing Alternative: Substitute with ranch or a vinaigrette for a different flavor.
- Spice Level: Adjust the chili powder or add jalapeños for extra heat.
- Crunch Factor: Add roasted pepitas or crushed tortilla chips for more texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: salad
- Method: Grilling,stovetop
- Cuisine: southwest
Keywords: Southwest Chicken Salad, Grilled Chicken Salad, Healthy Chicken Salad, 30-Minute Salad Recipe, Easy Southwest Salad