Description
This Spicy Southwest Chicken Salad is loaded with perfectly seasoned chicken, black beans, corn, fresh vegetables, and a creamy Southwest dressing. It’s hearty, protein-packed, and so flavorful you’ll forget you’re eating healthy. Perfect for meal prep, lunch, or a satisfying dinner!
Ingredients
FOR THE CHICKEN:
1½ pounds boneless, skinless chicken breasts
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons olive oil
FOR THE SALAD:
8 cups romaine lettuce, chopped
1 can (15 oz) black beans, drained and rinsed
1½ cups corn kernels
1 red bell pepper, diced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 large avocado, diced
½ cup shredded cheddar or Monterey Jack cheese
¼ cup fresh cilantro, chopped
Tortilla strips for topping
Lime wedges for serving
FOR THE DRESSING:
½ cup Greek yogurt
¼ cup mayonnaise
2 tablespoons lime juice
1 clove garlic, minced
1 teaspoon honey
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon smoked paprika
Salt and pepper to taste
2–3 tablespoons milk to thin
Instructions
1. Mix spice rub: Combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper in a small bowl.
2. Prep chicken: Pat chicken breasts completely dry. Pound to even 1-inch thickness if needed. Rub with olive oil, then coat generously with spice mixture. Let sit 15 minutes at room temperature.
3. Make dressing: Whisk together Greek yogurt, mayonnaise, lime juice, garlic, honey, chili powder, cumin, paprika, salt, and pepper. Thin with milk if needed. Refrigerate until ready to use.
4. Cook chicken (stovetop method): Heat a large skillet over medium-high heat. Add chicken and cook undisturbed for 6-7 minutes until golden crust forms. Flip and cook 6-7 minutes more until internal temp reaches 165°F.
5. Rest chicken: Transfer to cutting board and let rest 5-10 minutes.
6. Prep salad: While chicken rests, divide romaine among 4 bowls. Arrange black beans, corn, bell pepper, tomatoes, onion, avocado, and cheese in sections on top.
7. Slice chicken: Cut against the grain into ½-inch thick strips.
8. Assemble: Top each salad with sliced chicken, drizzle with dressing, sprinkle with cilantro, add tortilla strips, and serve with lime wedges.
Notes
Don’t overcook chicken—remove at exactly 165°F for juicy results.
Pound chicken to even thickness for uniform cooking.
Let chicken rest before slicing to retain juices.
Store salad components separately for meal prep—lasts 4-5 days.
Only dress what you’ll eat immediately to prevent soggy lettuce.
For quick version, use rotisserie chicken tossed with spice rub.
Adjust cayenne pepper to control heat level.
Can grill chicken instead: 6-7 minutes per side at 375-400°F.
- Prep Time: 20
- Cook Time: 15
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1
- Calories: 425
- Sugar: 8
- Sodium: 720
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 10
- Protein: 38
- Cholesterol: 105
Keywords: southwest chicken salad, healthy chicken salad, meal prep salad, protein salad, spicy chicken salad