Southwestern Chicken Salad (Printable)
Grilled spiced chicken over crisp greens with black beans, corn, avocado, and zesty lime cream 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, baby spinach, or spring mix)
10 - 1 cup canned black beans, rinsed and drained
11 - 1 cup cherry tomatoes, halved
12 - 1 red bell pepper, diced
13 - 1 cup fresh or frozen corn, cooked and cooled
14 - 1/2 red onion, thinly sliced
15 - 1 avocado, diced
16 - 1/4 cup fresh cilantro, chopped
→ Creamy Southwestern Dressing
17 - 1/3 cup sour cream or plain Greek yogurt
18 - 2 tablespoons fresh lime juice
19 - 2 tablespoons olive oil
20 - 1 tablespoon honey
21 - 1 teaspoon chili powder
22 - 1/2 teaspoon ground cumin
23 - Salt and pepper to taste
→ Optional Toppings
24 - 1/2 cup shredded cheddar or Monterey Jack cheese
25 - 1/2 cup tortilla strips or crushed tortilla chips
26 - Sliced jalapeños to taste
# How-To Steps:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
02 - Brush the chicken breasts evenly with olive oil. Combine the chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl, then rub the spice mixture over both sides of each breast until thoroughly coated.
03 - Place the seasoned chicken on the hot grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
04 - While the chicken rests, whisk together the sour cream (or Greek yogurt), fresh lime juice, olive oil, honey, chili powder, ground cumin, salt, and pepper in a small bowl until smooth and creamy. Adjust seasoning to taste.
05 - In a large serving bowl, combine the mixed greens, black beans, cherry tomatoes, diced bell pepper, cooled corn, sliced red onion, avocado, and chopped cilantro. Toss gently to distribute the ingredients evenly.
06 - Arrange the sliced grilled chicken over the salad. Drizzle generously with the creamy Southwestern dressing and top with shredded cheese, tortilla strips, and sliced jalapeños if desired. Serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The spice rub on the chicken alone is worth memorizing, and it turns plain breasts into something you will want to eat straight off the grill.
- Everything comes together in forty minutes, and most of that is hands off while the chicken rests.
- The creamy lime dressing doubles as a dip for vegetables, so make extra and thank yourself later.
02 -
- Letting the chicken rest is nonnegotiable because slicing too early sends all the flavorful juices straight onto the board instead of into your salad.
- Dressing the salad too far ahead wilts the greens into a soggy mess, so always drizzle right before you sit down.
03 -
- Pat the chicken completely dry before applying the oil and spices, because moisture is the enemy of a good sear and you want those dark grill marks.
- Make a double batch of the dressing and keep it in a jar in the fridge because it stays good for a week and upgrades any leftover vegetables you have hanging around.