Description
Southwestern Chicken Salad is a bold and colorful salad loaded with grilled chicken, black beans, corn, avocado, and crunchy tortilla strips, all tossed in a zesty lime-cilantro dressing. It’s a healthy, satisfying meal with vibrant Southwestern flavors.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 6 cups romaine or mixed greens, chopped
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded cheddar or Mexican blend cheese (optional)
- 1/2 cup tortilla strips or crushed tortilla chips
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp chopped cilantro
- 1 tbsp honey
- 1 clove garlic, minced
- 1/2 tsp cumin
- Salt and pepper, to taste
Instructions
- Season the chicken breasts with chili powder, cumin, paprika, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 5-6 minutes per side, or until fully cooked and golden brown. Let rest, then slice into strips.
- In a small bowl or jar, whisk together the olive oil, lime juice, cilantro, honey, garlic, cumin, salt, and pepper to make the dressing. Set aside.
- In a large salad bowl, combine the greens, cherry tomatoes, black beans, corn, avocado, red onion, and cheese (if using).
- Add the sliced chicken on top and drizzle with the prepared dressing. Toss gently to combine.
- Top with tortilla strips or crushed chips just before serving for added crunch.
- Serve immediately or chill for 15 minutes for a cooler salad.
Notes
- Grilled or rotisserie chicken can be used for convenience.
- Swap avocado for guacamole if desired, or add jalapeños for a spicy kick.
- The salad can be prepped in advance—just keep the dressing and tortilla chips separate until ready to serve.
- For a creamier dressing, blend the dressing ingredients with 1/4 cup Greek yogurt or sour cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/4 of salad
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg