Description
A flavorful and hearty Southwest Chicken Salad packed with seasoned chicken, black beans, corn, avocado, and a zesty dressing. Perfect for a healthy lunch or light dinner.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 6 cups romaine lettuce, chopped
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp lime juice
- 1 tbsp mayonnaise
- 1 tsp hot sauce (optional)
Instructions
- Preheat grill or skillet over medium heat. Rub chicken breasts with olive oil, chili powder, cumin, paprika, salt, and pepper.
- Grill or cook the chicken for 5–7 minutes per side until fully cooked. Let rest for 5 minutes, then slice thinly.
- In a small bowl, whisk together sour cream, lime juice, mayonnaise, and hot sauce to make the dressing. Set aside.
- In a large salad bowl, combine romaine lettuce, black beans, corn, cherry tomatoes, red onion, avocado, and cilantro.
- Add sliced chicken on top and sprinkle with cheddar cheese if using.
- Drizzle with the prepared dressing and toss gently to combine.
- Serve immediately or chill for up to 30 minutes before serving.
Notes
- You can use rotisserie chicken as a time-saving alternative.
- Adjust spice level by increasing or omitting hot sauce in the dressing.
- For a lighter version, use Greek yogurt instead of sour cream and mayo.
- This salad is great for meal prep; store dressing separately.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg