Southwest Chicken Salad
This vibrant Southwest Chicken Salad is packed with flavor, combining tender chicken, crisp vegetables, and a zesty dressing for a refreshing and satisfying meal.
Equipment
- skillet
- small bowl
- whisk
- large bowl
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- 1 tbsp Southwest seasoning
- 1 tbsp olive oil
Salad
- 6 cups romaine lettuce, chopped
- 1 cup corn, fresh or frozen (thawed)
- 1 can (15-oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 1 avocado, diced
- 0.25 cup cilantro, chopped
Creamy Southwest Dressing
- 0.5 cup Greek yogurt
- 2 tbsp lime juice
- 0.5 tsp chipotle powder
- 0.5 tsp cumin
- 0.25 tsp garlic powder
- 0.25 tsp salt
- 0.125 tsp black pepper
Instructions
Chicken Preparation
- Season chicken breasts with Southwest seasoning. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through.
- Remove chicken from skillet and let rest for a few minutes. Once cooled slightly, shred or dice the chicken.
Dressing Preparation
- In a small bowl, whisk together Greek yogurt, lime juice, chipotle powder, cumin, garlic powder, salt, and black pepper until smooth.
Assemble Salad
- In a large bowl, combine chopped romaine lettuce, corn, black beans, cherry tomatoes, red onion, diced avocado, and chopped cilantro.
- Add the cooked chicken to the salad ingredients. Drizzle dressing over the salad and toss gently to combine.
Serve
- Serve immediately and enjoy your Southwest Chicken Salad!
Notes
For extra crunch, consider adding crushed tortilla chips or toasted pumpkin seeds. Adjust the amount of chipotle powder in the dressing to your preferred spice level.