Description
A vibrant, protein-packed Southwest Chicken Salad featuring perfectly seasoned grilled chicken, crisp romaine, black beans, corn, avocado, and a creamy southwest dressing. Ready in just 30 minutes and perfect for meal prep!
Ingredients
For the Southwest Chicken:
1½ pounds chicken breasts (or thighs)
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
Juice of 1 lime
For the Salad:
8 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
1 cup corn kernels
1 red bell pepper, diced
½ red onion, thinly sliced
2 avocados, diced
½ cup shredded cheddar cheese
¼ cup fresh cilantro, chopped
1 cup tortilla strips
For the Southwest Dressing:
½ cup Greek yogurt
¼ cup mayonnaise
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
Salt and pepper to taste
Instructions
1. Pat chicken breasts completely dry with paper towels and trim any excess fat.
2. In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, pepper, and lime juice to create the marinade.
3. Coat chicken thoroughly with the southwest marinade and let rest at room temperature for 20-30 minutes.
4. Preheat grill or cast-iron skillet to medium-high heat (about 400°F).
5. If using a skillet, add 2 tablespoons of oil and heat until shimmering.
6. Place chicken on the grill or in the skillet and cook without moving for 6-7 minutes until a golden crust forms.
7. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F.
8. Remove chicken from heat and let rest on a cutting board for 5-10 minutes, tented with foil.
9. While chicken rests, prepare the dressing by whisking together Greek yogurt, mayonnaise, lime juice, olive oil, and all spices in a bowl.
10. Add 1-2 tablespoons of water to thin the dressing if needed, then season with salt and pepper to taste.
11. In a large bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn, bell pepper, and red onion.
12. Slice the rested chicken against the grain into ½-inch strips.
13. Divide salad mixture among serving bowls and top with sliced chicken, diced avocado, shredded cheese, and cilantro.
14. Drizzle with southwest dressing and finish with tortilla strips for crunch.
15. Toss gently and serve immediately, or store components separately for meal prep.
Notes
For juicier chicken, try the dry brine method: salt chicken and refrigerate uncovered for 1-4 hours before cooking.
Chicken can be cooked up to 3 days ahead and stored in the refrigerator; use cold or reheat gently.
Store salad components separately to prevent sogginess: dressing lasts 5-7 days, vegetables 2-3 days, cooked chicken 3-4 days.
Customize heat level by adjusting cayenne pepper in both the chicken marinade and dressing.
For a lighter version, use all Greek yogurt instead of mayo in the dressing.
Rotisserie chicken is a great time-saving shortcut – just shred and toss with southwest seasonings.
Make it keto-friendly by reducing or omitting beans and corn, and adding extra avocado and cheese.
For meal prep, pack dressing on the bottom of containers, add heartier vegetables, then lettuce on top to keep everything crisp.
- Prep Time: 20
- Cook Time: 15
- Category: Main Dish, Salad
- Method: Grilling, Pan-Searing
- Cuisine: Mexican, American, Southwest
Nutrition
- Serving Size: 1 large salad bowl
- Calories: 485
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 11g
- Protein: 35g
- Cholesterol: 95mg
Keywords: southwest chicken salad, chicken salad recipe, healthy chicken salad, mexican chicken salad, grilled chicken salad, meal prep salad