Southwestern Chicken Salad Incredible (Print Page)
Grilled spiced chicken over crisp vegetables with black beans, corn, and zesty dressing.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Salad Vegetables
10 - 6 cups chopped romaine lettuce
11 - 1 cup cherry tomatoes, halved
12 - 1 cup canned black beans, drained and rinsed
13 - 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
14 - 1/2 red onion, thinly sliced
15 - 1 red bell pepper, diced
16 - 1 avocado, sliced
17 - 1/4 cup chopped fresh cilantro
→ Dressing
18 - 1/3 cup plain Greek yogurt
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon fresh lime juice
21 - 1 teaspoon honey
22 - 1 teaspoon hot sauce (optional)
23 - 1/2 teaspoon chili powder
24 - 1/4 teaspoon ground cumin
25 - Salt and pepper, to taste
→ Garnishes (optional)
26 - 1/4 cup shredded cheddar or Monterey Jack cheese
27 - Handful of tortilla strips or crushed tortilla chips
28 - Lime wedges
# Directions:
01 - Preheat an outdoor grill or grill pan to medium-high heat.
02 - In a small bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly onto both sides of the chicken breasts.
03 - Grill the seasoned chicken for 6 to 8 minutes per side, or until fully cooked through and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - In a large bowl, combine the romaine lettuce, cherry tomatoes, black beans, corn, red onion, red bell pepper, avocado, and cilantro. Toss gently to combine.
05 - In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce (if using), chili powder, ground cumin, salt, and pepper until smooth and creamy.
06 - Arrange the sliced grilled chicken over the salad. Drizzle with the prepared dressing and sprinkle with desired garnishes. Serve immediately with lime wedges.
# Expert Tips:
01 -
- The dressing comes together with pantry staples and tastes like something from a restaurant, tangy and slightly spicy with a creamy texture that coats every leaf.
- It is genuinely fast, from fridge to table in about thirty five minutes, which makes it perfect for those evenings when motivation is low but hunger is real.
02 -
- Do not skip the resting step for the chicken because cutting into it immediately releases all the juices onto your cutting board instead of into each slice.
- Taste the dressing before adding it to the salad because lime juice acidity varies wildly and you may need more or less than expected.
03 -
- Pat the chicken completely dry with paper towels before applying the spice rub because moisture is the enemy of a good sear.
- Let the dressed salad sit for two minutes before eating because that brief rest allows the flavors to mingle and the dressing to soften the romaine just slightly.