Southwestern Chicken Salad (Printable)
Grilled chicken, roasted corn, black beans and avocado with lime-cilantro dressing over mixed greens.
# What You'll Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Salad Base
09 - 6 cups mixed salad greens (romaine, leaf lettuce, arugula)
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup roasted corn kernels (fresh or thawed frozen)
13 - 1 red bell pepper, diced
14 - 1 avocado, sliced
15 - 1/4 cup thinly sliced red onion
16 - 1/2 cup shredded cheddar or pepper jack cheese (optional)
17 - 1/4 cup chopped fresh cilantro
→ Southwestern Dressing
18 - 1/3 cup plain Greek yogurt
19 - 2 tablespoons freshly squeezed lime juice
20 - 2 tablespoons olive oil
21 - 1 tablespoon honey
22 - 1 tablespoon chopped fresh cilantro
23 - 1/2 teaspoon chili powder
24 - 1/2 teaspoon ground cumin
25 - Kosher salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat a grill or grill pan over medium-high heat until hot and ready for searing.
02 - Coat the chicken breasts with olive oil, then generously rub with chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly covered.
03 - Place the seasoned chicken on the grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a plate and rest for 5 minutes before slicing.
04 - In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, honey, chopped cilantro, chili powder, and ground cumin until smooth and well combined. Season with salt and pepper to taste.
05 - In a large salad bowl, layer the mixed greens, cherry tomatoes, black beans, roasted corn, diced bell pepper, avocado slices, red onion, shredded cheese if using, and chopped cilantro.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle generously with the southwestern dressing.
07 - Toss gently to combine all ingredients, or serve the dressing on the side. Serve immediately for the best texture and flavor.
# Expert Advice:
01 -
- The dressing uses Greek yogurt instead of mayo, so you get all the creaminess with a bright tang that keeps everything tasting light and alive.
- It comes together in forty minutes flat, and most of that is passive grilling time while you chop vegetables and catch up on a podcast.
- Every single component can be prepped ahead, making it a lifesaver for busy weeknights or last minute gatherings with hungry friends.
02 -
- Letting the chicken rest is not optional, because cutting into it immediately releases all the juices onto your cutting board instead of keeping them inside the meat where they belong.
- The dressing thickens as it chills, so if you make it ahead, whisk in a splash of lime juice or water to loosen it back to a pourable consistency.
03 -
- Dry your chicken breasts thoroughly with paper towels before adding the oil and spice rub, because moisture creates steam instead of a sear and you lose that beautiful grilled crust.
- Roast the corn in a dry cast iron skillet over high heat until some kernels char and pop, then spread it on a plate to cool completely before adding it to the salad so it does not wilt the greens.