Description
This Southwest Chicken Salad is a vibrant, hearty, and healthy meal packed with juicy grilled chicken, crunchy veggies, black beans, corn, and a zesty lime-cilantro dressing. Ready in under 20 minutes, it’s perfect for meal prep, quick lunches, or potlucks.
Ingredients
- 2 medium boneless, skinless chicken breasts (about 12 oz)
- 2 tablespoons olive oil (divided, for cooking and dressing)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
- 6 cups romaine lettuce (about 2 heads, chopped)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned, drained)
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1 large avocado, diced
- 1/4 cup cilantro, chopped
- 1/2 cup tortilla strips (optional, for topping)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon honey (or agave/maple syrup for vegan)
- 1 small garlic clove, minced
- 1 tablespoon extra olive oil (for dressing)
- Salt and pepper to taste (for dressing)
Instructions
- Pat chicken breasts dry with a paper towel.
- Rub chicken with 1 tablespoon olive oil, chili powder, cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let marinate for 5-15 minutes at room temperature.
- Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil.
- Cook chicken for 5-6 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate and let rest for 5 minutes.
- While chicken cooks, chop romaine lettuce, halve cherry tomatoes, dice red bell pepper, finely dice red onion, drain and rinse black beans, drain corn, dice avocado, and chop cilantro. Set aside in a large bowl.
- In a small bowl or jar, whisk together lime juice, honey, minced garlic, 1 tablespoon olive oil, and a pinch of salt and pepper until well blended. Taste and adjust seasoning as needed.
- Slice rested chicken into strips or bite-sized pieces.
- Add chicken, black beans, corn, tomatoes, bell pepper, red onion, avocado, and cilantro to the lettuce in the large bowl.
- Pour dressing over the salad and toss gently to coat (avoid squishing the avocado).
- Top with tortilla strips if using.
- Divide among plates or bowls and serve immediately. For meal prep, keep dressing separate until ready to eat.
Notes
Let chicken rest after cooking for juiciness. Pat veggies and beans dry for maximum crunch. Add avocado just before serving to prevent browning. For a vegetarian version, use grilled tofu or double the beans and corn. Store undressed salad and chicken separately for meal prep. Start with half the dressing and add more as needed to avoid overdressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Southwest, American
Nutrition
- Serving Size: About 1/4 of the recipe (1 large salad bowl)
- Calories: 350
- Sugar: 5
- Sodium: 550
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 10
- Protein: 28
Keywords: southwest chicken salad, healthy lunch, meal prep salad, gluten-free salad, easy chicken salad, high protein salad, summer salad, chicken and black bean salad