Incredible Ultimate Southwestern Chicken Salad (Print Version)
Grilled spice-rubbed chicken on greens with roasted corn, black beans, avocado and a cilantro-lime yogurt dressing.
# 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 salt
08 - 1/4 teaspoon 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 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 - Salt and pepper to taste
# How to Make It:
01 - Preheat an outdoor grill or grill pan over medium-high heat until properly searing temperature is reached.
02 - Coat the chicken breasts evenly with olive oil, then rub with chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper until well covered on all sides.
03 - Place the seasoned chicken on the hot 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.
04 - In a large serving bowl, layer the mixed greens, halved cherry tomatoes, black beans, roasted corn, diced red bell pepper, sliced avocado, red onion, shredded cheese if using, and chopped cilantro.
05 - In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, honey, chopped cilantro, 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 southwestern dressing, then toss gently to combine. Serve immediately for the best texture and flavor.
# Expert Advice:
01 -
- The dressing uses Greek yogurt instead of mayo so it feels light but still tastes rich and tangy.
- Everything cooks in under twenty minutes which means you can pull this together on a weeknight without breaking a sweat.
02 -
- Letting the chicken rest is non negotiable because cutting too early leaves you with dry meat.
- Toss the avocado in a squeeze of lime juice right after slicing to keep it from turning brown before serving.
03 -
- Pat the chicken completely dry before adding the oil and spices because moisture is the enemy of a good sear.
- Taste the dressing before you dress the salad and adjust lime or salt because produce varies in sweetness and acidity.