Description
This vibrant Southwest Chicken Salad is packed with bold flavors, fresh veggies, and juicy grilled chicken, all topped with a creamy, zesty dressing. Perfect as a light meal or a hearty lunch, this salad is both healthy and satisfying. It’s a must-try for anyone who loves Tex-Mex-inspired dishes!
Ingredients
Units
Scale
- For the Salad:
- 2 large chicken breasts
- 6 cups mixed greens (romaine, spinach, or your favorite mix)
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- For the Dressing:
- 1/3 cup Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Season chicken breasts with chili powder, cumin, smoked paprika, salt, and pepper.
- Grill over medium heat for 6-8 minutes per side until cooked through. Let rest for 5 minutes, then slice into strips.
- Assemble the Salad:
- In a large bowl, layer mixed greens, cherry tomatoes, black beans, corn, avocado slices, red onion, cheddar cheese, and cilantro.
- Make the Dressing:
- Whisk together Greek yogurt, lime juice, olive oil, chili powder, cumin, smoked paprika, salt, and pepper in a small bowl until smooth.
- Combine:
- Drizzle the dressing over the salad, toss lightly to coat, and top with sliced grilled chicken. Serve immediately.
Notes
- Swap Greek yogurt with sour cream for a richer dressing.
- Add tortilla strips or crushed tortilla chips for extra crunch.
- Adjust spice levels by adding cayenne or using mild paprika.
Nutrition
- Serving Size: 1 salad
- Calories: ~380
- Sugar: 6g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 75mg