Description
This Southwest Chicken Salad is a vibrant and flavorful meal combining grilled chicken seasoned with classic southwestern spices, fresh mixed greens, crisp vegetables, and a choice of ranch or zesty lime vinaigrette dressing. Ready in just 30 minutes, it’s a perfect nutritious lunch or dinner bursting with bold tastes and textures.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad Base and Vegetables
- 4 cups mixed salad greens (romaine, spinach, arugula)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- ½ cup cherry tomatoes, halved
- ½ avocado, sliced
Toppings and Dressing
- ¼ cup cilantro, chopped
- ½ cup shredded cheese (cheddar or Mexican blend)
- ½ cup ranch dressing or zesty lime vinaigrette
Instructions
- Prepare the Chicken: Start by preheating your grill or stovetop grill pan to medium-high heat to ensure it’s hot enough to sear the chicken properly.
- Season the Chicken: In a small bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Rub this spice mixture thoroughly over both sides of the chicken breasts to infuse bold southwestern flavors.
- Grill the Chicken: Place the seasoned chicken breasts onto the hot grill or grill pan. Cook for 5-7 minutes on each side until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Once done, remove from the heat and allow the chicken to rest for several minutes to retain juices.
- Chop the Chicken: After resting, slice the chicken breasts into bite-sized pieces suitable for tossing into the salad.
- Prepare the Salad Base: In a large serving bowl, add the mixed salad greens which will serve as the foundation of the salad.
- Add Vegetables: Layer the corn, black beans, diced red bell pepper, cherry tomatoes, and sliced avocado evenly over the greens to build a colorful and nutritious salad.
- Add Chicken: Arrange the sliced grilled chicken pieces on top of the vegetables, adding protein and heartiness to the dish.
- Add Cheese and Cilantro: Sprinkle the shredded cheese and chopped cilantro over the entire salad for extra flavor and freshness.
- Dress the Salad: Drizzle your choice of ranch dressing or a zesty lime vinaigrette over the salad to add moisture and tang.
- Toss and Serve: Gently toss all ingredients together to combine flavors evenly and serve immediately for the best taste and texture.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- Use fresh corn when in season for a sweeter flavor.
- Avocado adds creaminess but can be omitted or replaced with sliced cucumbers if preferred.
- Adjust the dressing quantity to taste to avoid overdressing the salad.
- Leftover grilled chicken can be refrigerated and used within 2 days.
- For a spicier kick, add jalapeño slices or a sprinkle of cayenne pepper.
