Description
Southwest Chicken Salad with juicy grilled chicken, black beans, corn, avocado, and zesty chipotle dressing – a flavor-packed, satisfying meal!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 cups (200g) romaine lettuce, chopped
- 1 cup (175g) cherry tomatoes, halved
- 1 cup (150g) corn kernels (fresh, frozen and thawed, or fire-roasted)
- 1 cup (170g) black beans, rinsed and drained
- 1 red bell pepper, diced (about 1 cup/150g)
- ½ red onion, thinly sliced (about ½ cup/80g)
- 1 large avocado, diced
- ⅓ cup (40g) cotija or feta cheese, crumbled
- ¼ cup (60ml) fresh lime juice (about 2–3 limes)
- ⅓ cup (80ml) extra virgin olive oil
- 2 tablespoons honey
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ¼ cup (10g) fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Chicken In a medium bowl, combine the chili powder, cumin, garlic powder, salt, and pepper. Drizzle the chicken breasts with olive oil, then thoroughly coat with the spice mixture, pressing gently to adhere. Allow the seasoned chicken to rest for at least 15 minutes at room temperature (this helps the meat cook more evenly). Meanwhile, preheat your grill, grill pan, or skillet over medium-high heat.
- Step 2: Cook the Chicken Place the seasoned chicken on the hot cooking surface and cook for 5-7 minutes per side, or until the internal temperature reaches 160°F (71°C). The exact time will depend on the thickness of your chicken breasts. Remember, you’re looking for nice char marks but not burning! Once done, transfer to a cutting board, tent loosely with foil, and let rest for 5-10 minutes before slicing. This resting period is crucial—it allows the juices to redistribute throughout the meat, ensuring your Southwest Chicken Salad has perfectly moist protein.
- Step 3: Prepare the Dressing While the chicken rests, make your dressing. In a small bowl or jar, combine the lime juice, honey, minced garlic, cumin, and chopped cilantro. Slowly whisk in the olive oil until emulsified, or seal the jar and shake vigorously. Season with salt and pepper to taste, adjusting lime juice or honey as needed for your preferred level of tanginess.
- Step 4: Assemble the Salad In a large salad bowl, arrange the romaine lettuce as your base. Layer on the cherry tomatoes, corn, black beans, diced bell pepper, and red onion. Add the sliced chicken, arranging it decoratively across the top. Just before serving, add the diced avocado and sprinkle with the crumbled cotija or feta cheese.
- Step 5: Serve Drizzle some of the lime dressing over the salad right before serving, offering the remaining dressing on the side for people to add according to their preference. For a beautiful presentation, garnish with additional cilantro leaves and lime wedges. Your vibrant, flavor-packed Southwest Chicken Salad is ready to enjoy!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450 calories per serving
- Sugar: 10 grams
- Sodium: 650 mg
- Fat: 25 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 7 grams
- Protein: 30 grams
- Cholesterol: 80 mg