Description
This vibrant Southwest Chicken Salad is a perfect blend of seasoned grilled chicken, fresh vegetables, and a creamy zesty dressing. It combines the smoky flavors of chili, cumin, and paprika with crisp romaine, black beans, corn, and avocado, creating a satisfying and healthy meal ideal for lunch or dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Salad
- 6 cups chopped romaine lettuce
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro
Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Toppings
- Tortilla strips
- Shredded cheddar cheese
- Jalapeño slices
- Sour cream
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels to ensure even cooking.
- Make the Spice Rub: In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to create a flavorful seasoning blend.
- Season the Chicken: Rub the spice mixture evenly all over the chicken breasts to coat thoroughly.
- Heat the Skillet: Warm olive oil in a large skillet over medium-high heat until shimmering.
- Cook the Chicken: Add the seasoned chicken breasts to the hot skillet and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked.
- Rest the Chicken: Remove the chicken from the skillet and let it rest for 5-10 minutes to allow juices to redistribute.
- Slice or Shred the Chicken: Cut the rested chicken into thin strips or shred with two forks for easier mixing into the salad.
- Prepare the Dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, olive oil, honey, chili powder, cumin, garlic powder, salt, and pepper until smooth and well combined.
- Adjust Dressing: Taste the dressing and tweak seasonings if necessary. Add a little water if you prefer a thinner consistency.
- Chill the Dressing: Cover and refrigerate the dressing until ready to use, allowing flavors to meld.
- Assemble the Salad Base: In a large bowl, combine chopped romaine lettuce, black beans, corn kernels, diced red bell pepper, thinly sliced red onion, diced avocado, halved cherry tomatoes, and chopped cilantro for a colorful mix.
- Add Chicken: Incorporate the sliced or shredded chicken into the salad bowl evenly.
- Add Dressing: Pour the chilled dressing over the salad and toss gently to coat all ingredients thoroughly without bruising the avocado.
- Serve: Plate the salad immediately to enjoy fresh flavors.
- Garnish: Top with your choice of tortilla strips, shredded cheddar cheese, jalapeño slices, and sour cream to add extra texture and flavor.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Use fresh lime juice for the best dressing flavor.
- Dressing can be made ahead and refrigerated for up to 2 days.
- Customize the salad toppings according to your spice preference by adjusting jalapeño slices or omitting them.
- For a lighter version, substitute mayonnaise with extra Greek yogurt.
- If using frozen corn, thaw before adding to salad.
- Serve immediately after tossing to avoid sogginess, particularly from avocado and lettuce.
