Description
Savor southwest chicken salad’s zesty blend of grilled chicken, crisp romaine, and tangy cilantro-lime dressing. Colorful ingredients dance together, promising a refreshing meal that satisfies cravings and delivers bold southwestern flavors you’ll crave.
Ingredients
Scale
Protein:
- 2 large chicken breasts
- 1/2 cup shredded cheddar cheese
Vegetables and Beans:
- 6 cups mixed greens (romaine, spinach)
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped cilantro
Seasonings and Dressing:
- 1 teaspoon chili powder (for chicken)
- 1/2 teaspoon cumin (for chicken)
- 1/4 teaspoon smoked paprika (for chicken)
- Salt and pepper to taste (for chicken)
- 1 tablespoon olive oil (for chicken)
- 1/3 cup Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder (for dressing)
- 1/2 teaspoon cumin (for dressing)
- 1/4 teaspoon smoked paprika (for dressing)
- Salt and pepper to taste (for dressing)
Instructions
- Season chicken breasts with a blend of chili powder, cumin, smoked paprika, salt, and pepper, ensuring even coverage on both sides.
- Warm olive oil in a grill pan over medium heat (375°F), cooking chicken for 6-8 minutes per side until internal temperature reaches 165°F.
- Allow chicken to rest for 5 minutes, then slice into thin, diagonal strips.
- Arrange a vibrant base of mixed greens in a large serving platter, creating a colorful foundation.
- Layer black beans, sweet corn kernels, halved cherry tomatoes, and thinly sliced red onions across the greens.
- Carefully distribute creamy avocado slices and sprinkle sharp cheddar cheese over the vegetable medley.
- Craft a zesty dressing by whisking Greek yogurt with fresh lime juice, olive oil, and a harmonious blend of spices.
- Drizzle the creamy dressing over the salad, gently tossing to ensure each ingredient is lightly coated.
- Crown the salad with grilled chicken strips and garnish with fresh cilantro leaves.
- Serve immediately to maintain the crisp texture and vibrant flavors of the Southwest-inspired dish.
Notes
- Select chicken breasts of uniform thickness to ensure even cooking and prevent dry or undercooked sections.
- Pat chicken dry before seasoning to help spices adhere better and create a delicious crispy exterior.
- Use a meat thermometer for precise doneness, preventing overcooking and maintaining juicy chicken texture.
- Customize the salad by substituting ingredients: swap black beans for quinoa, use Greek feta instead of cheddar, or add roasted bell peppers for extra flavor.
- Prepare components separately and store in airtight containers for meal prep, keeping dressing and salad ingredients separate until serving to maintain freshness and prevent sogginess.
- For a vegetarian version, replace chicken with grilled tofu or roasted chickpeas seasoned with the same spice blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 270 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 65 mg