Southwestern Chicken Salad Incredible Ultimate (Printer-friendly)
Vibrant salad with juicy seasoned grilled chicken, crisp veggies, beans, corn and zesty dressing for wholesome Southwest inspired meal
# What You Need:
→ Grilled 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
→ Creamy Southwest 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
# How to Make It:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
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 over both sides of each chicken breast.
03 - Place the seasoned chicken on the preheated 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 cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - In a large serving bowl, combine the chopped romaine lettuce, halved cherry tomatoes, drained black beans, corn kernels, thinly sliced red onion, diced red bell pepper, sliced avocado, and chopped cilantro. Toss gently to distribute the ingredients evenly.
05 - In a small bowl, whisk together the plain Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce if using, chili powder, and ground cumin until smooth and creamy. Season with salt and pepper to taste.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle generously with the creamy Southwest dressing. Top with shredded cheese and tortilla strips if desired. Serve immediately alongside fresh lime wedges.
# Expert Tips:
01 -
- The creamy Greek yogurt dressing tastes indulgent but keeps everything light and fresh.
- It comes together in about thirty five minutes, which is faster than deciding what to order for takeout.
- Every single bite hits a different texture, from crunchy romaine to buttery avocado.
02 -
- Letting the chicken rest after grilling is not optional, if you slice too early all those juices end up on your cutting board instead of in your salad.
- Dress the salad right before eating, the romaine will start to wilt within minutes once the creamy dressing hits it.
03 -
- Pat the chicken completely dry before applying the spice rub, moisture is the enemy of a good sear.
- A squeeze of lime over the assembled salad right before serving brightens every single flavor on the plate.