Southwestern Chicken Salad Incredible Ultimate (Printable version)
Tender spiced grilled chicken over crisp greens, vegetables, avocado, and black beans with tangy lime dressing
# What You’ll Need:
→ 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 similar)
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
→ Dressing
17 - 1/3 cup sour cream or 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
→ 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 Make It:
01 - Set a grill or grill pan to medium-high heat and allow it to come to temperature.
02 - Coat the chicken breasts evenly with olive oil, then rub with chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper until well covered on all sides.
03 - Place the seasoned chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing into strips.
04 - In a small bowl, whisk together the sour cream or Greek yogurt, fresh lime juice, olive oil, honey, chili powder, ground cumin, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
05 - In a large salad bowl, combine the mixed greens, black beans, cherry tomatoes, diced bell pepper, corn, sliced red onion, avocado, and chopped cilantro. Toss gently to distribute all ingredients evenly.
06 - Arrange the sliced grilled chicken over the salad. Drizzle with the prepared dressing and sprinkle with shredded cheese, tortilla strips, and sliced jalapeños as desired. Serve immediately while the chicken is still warm.
# Expert tips:
01 -
- Everything comes together in forty minutes flat, which means you can pull this off on any weeknight without stress.
- The creamy lime dressing is the kind of thing you will want to put on everything from tacos to roasted vegetables.
- It is naturally gluten free and packed with protein, so it actually keeps you full until bedtime.
02 -
- Do not skip the chicken rest period because cutting too early releases all the moisture and you end up with dry rubbery slices on a beautiful salad.
- Toss the avocado in lime juice immediately after dicing or it will turn brown and look unappetizing by the time you serve.
03 -
- Dry your chicken breasts thoroughly with paper towels before adding the oil and spices because moisture is the enemy of a good sear.
- Make a double batch of the dressing and keep it in a jar in the fridge because it lasts a week and elevates anything it touches.