Description
This Southwestern Chicken Salad is a vibrant and flavorful dish combining juicy grilled chicken, fresh romaine lettuce, sweet corn, black beans, cherry tomatoes, avocado, and red bell pepper, all tossed in a zesty southwestern spice and lime dressing. Perfect for a quick, nutritious lunch or dinner, it offers a balance of smoky, tangy, and fresh flavors with a satisfying mix of crunchy and creamy textures. Ready in under 30 minutes, it’s customizable, healthy, and perfect for meal prep or leftovers.
Ingredients
Units
Scale
Proteins
- 2 grilled chicken breasts
- 1 cup black beans (drained and rinsed if canned)
Vegetables & Fruits
- 4 cups romaine lettuce, chopped
- 1 cup corn kernels (fresh or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
Spices & Seasonings
- 1 tablespoon southwestern spice blend (cumin, chili powder, paprika, garlic powder, oregano)
- Salt and pepper, to taste
Dressing
- 2 tablespoons fresh lime juice
- 3 tablespoons olive oil
- Pinch of salt and pepper
- Optional: additional southwestern spice blend sprinkle
Instructions
- Prepare the Chicken: Season chicken breasts evenly with the southwestern spice blend, salt, and pepper. Heat a grill or skillet over medium-high heat and add a little olive oil. Cook the chicken for 5-7 minutes per side until fully cooked and juicy. Remove from heat and let rest for a few minutes before slicing thinly.
- Chop and Prep the Veggies: While the chicken cooks, rinse and chop romaine lettuce. Slice cherry tomatoes in half, dice the red bell pepper, halve and slice the avocado. Drain and rinse black beans and corn if using canned, or prepare fresh corn kernels.
- Make the Dressing: In a small bowl, whisk together fresh lime juice, olive oil, a pinch of salt and pepper, and a sprinkle of southwestern spice blend to create a tangy and flavorful dressing.
- Assemble the Salad: In a large bowl, place the chopped romaine lettuce first. Evenly distribute black beans, corn, cherry tomatoes, red bell pepper, and avocado slices on top. Add the sliced grilled chicken and drizzle the prepared dressing over everything. Finish with fresh chopped cilantro for extra flavor and a vibrant look.
- Toss and Serve: Gently toss the salad just before serving to ensure each bite is coated with dressing and flavors are well mixed. Serve immediately for the freshest taste.
Notes
- Grill chicken over medium heat to keep it juicy and prevent drying out.
- Cook chicken a day ahead and refrigerate to save time when assembling salad.
- Use fresh lime juice and herbs for the brightest flavor instead of bottled alternatives.
- Add crunchy elements like bell peppers or tortilla strips to balance textures.
- Whisk dressing thoroughly to blend spices smoothly with olive oil and lime juice.
- Keep avocado and dressing separate until serving to prevent sogginess in leftovers.
- Cooked chicken and beans refrigerate well up to 3 days; avoid freezing the salad whole.
- Reheat chicken gently in skillet or microwave before adding to fresh veggies.
Nutrition
- Serving Size: 1 salad serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg