Description
This Southwest Chicken Salad is a vibrant and flavorful dish featuring tender, spiced chicken breasts cooked to perfection and served atop a bed of fresh romaine lettuce, black beans, corn, bell pepper, and other colorful vegetables. Topped with a creamy, zesty dressing and optional garnishes like tortilla strips and shredded cheddar cheese, this salad offers a perfect balance of protein, textures, and bold southwestern-inspired flavors—ideal for a quick, nutritious lunch or light dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Salad
- 6 cups chopped romaine lettuce
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro
Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Optional Toppings
- Tortilla strips
- Shredded cheddar cheese
- Jalapeño slices
- Sour cream
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture for better searing.
- Season the Chicken: In a small bowl, mix chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this spice blend evenly over both chicken breasts.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until fully cooked and internal temperature reaches 165°F (74°C).
- Rest the Chicken: Remove the chicken from the skillet and let it rest for 5-10 minutes to allow juices to redistribute, ensuring tender meat.
- Slice or Shred Chicken: Cut the rested chicken into thin strips or shred it using two forks as per preference.
- Make the Dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, olive oil, honey, chili powder, cumin, garlic powder, salt, and pepper. Adjust seasoning and thin with water if necessary.
- Chill the Dressing: Cover the dressing and refrigerate until ready to use, allowing flavors to meld.
- Assemble the Salad: In a large bowl, combine romaine lettuce, black beans, corn, diced red bell pepper, sliced red onion, diced avocado, cherry tomatoes, and chopped cilantro.
- Add Chicken: Mix the sliced or shredded chicken into the salad bowl with the vegetables.
- Toss with Dressing: Pour the prepared dressing over the salad and gently toss to coat all ingredients evenly.
- Serve and Garnish: Serve immediately, garnished with optional tortilla strips, shredded cheddar cheese, jalapeño slices, or sour cream to enhance flavor and texture.
Notes
- Be sure to let the chicken rest after cooking to keep it juicy and tender.
- The dressing can be made ahead and refrigerated for up to 2 days for convenience.
- Use fresh or thawed corn kernels for best flavor.
- Adjust seasoning of the dressing and chicken spices to your preferred heat level.
- To make this salad vegetarian, replace chicken with grilled tofu or roasted chickpeas.
- For a lower-fat option, substitute mayonnaise with additional Greek yogurt.
