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Southwest Chicken Salad

A vibrant and crunchy salad featuring seasoned chicken, fresh greens, black beans, and a zesty dressing, perfect for a quick dinner or a festive gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine American, Southwestern
Servings 4 servings
Calories 480 kcal

Ingredients
  

Main Ingredients

  • 2 pieces Boneless skinless chicken breasts or thighs Juicy, seasoned, and grilled or pan-seared.
  • 4 cups Romaine lettuce and baby spinach A crisp, leafy base for freshness.
  • 1 cup Fire-roasted sweet corn Fresh or frozen.
  • 1 can Black beans Rinsed and drained.
  • 1 cup Cherry tomatoes Halved for bright acidity.
  • 1 piece Red bell pepper Diced for sweet crunch and color.
  • 0.5 cup Red onion Thinly sliced for a little sharpness.
  • 1 piece Avocado Sliced for creamy contrast.
  • 0.5 cup Sharp cheddar or cotija cheese Crumbled for salty richness.
  • 1 cup Crunchy tortilla strips For the irresistible textural finish.

Dressing

  • 0.5 cup Greek yogurt or mayo Base for the dressing.
  • 2 tablespoons Lime juice
  • 2 tablespoons Olive oil
  • 2 cloves Garlic Minced.
  • 1 tablespoon Honey
  • 1 teaspoon Chipotle powder
  • 1 teaspoon Cumin
  • to taste Salt and pepper

Instructions
 

Preparation

  • Pat the chicken dry and season both sides with salt, pepper, ground cumin, smoked paprika, and a pinch of chipotle powder. Let it rest for 5 minutes.

Cooking the Chicken

  • Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the chicken 5-7 minutes per side until golden and cooked through. Let the chicken rest for 5 minutes, then slice thinly.

Char the Corn

  • In the same pan, toss in the corn kernels and a little butter or oil. Let them brown slightly for a few minutes.

Make the Dressing

  • Whisk together Greek yogurt, lime juice, olive oil, minced garlic, honey, chipotle powder, cumin, salt, and pepper. Taste and adjust as needed.

Assemble the Salad

  • Layer romaine and spinach, scatter black beans, roasted corn, bell pepper, tomatoes, and onion. Add the sliced chicken and avocado. Drizzle the dressing and finish with cheese and tortilla strips.

Serve

  • Gently toss to combine and serve immediately.

Notes

Store components separately to keep fresh. Leftovers can be refrigerated for up to 3 days.
Keyword chicken salad, Easy Recipe, Healthy Dinner, Quick Meal, Southwest Cuisine