Description

Southwest Chicken Salad is a vibrant and satisfying dish perfect for any occasion. Bursting with flavors from tender grilled chicken, crisp romaine, sweet corn, and fresh avocado, this salad is drizzled with a zesty lime dressing that elevates every bite. Ideal for potlucks or casual dinners, it’s a colorful addition to your table that everyone will love.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (1.5 lbs)
6 cups fresh romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup canned or frozen sweet corn, drained
1 can (15 oz) black beans, rinsed
1 small red onion, thinly sliced
1 ripe avocado, diced
Juice of 2 limes (4 tbsp)
2 tsp ground cumin
2 tsp chili powder
1 cup plain Greek yogurt (for dressing)
3 tbsp extra virgin olive oil (for dressing)

Instructions

Season chicken breasts with cumin and chili powder. Grill over medium heat for about 6-7 minutes per side until cooked through (internal temperature of 165°F).
While the chicken cooks, chop the romaine lettuce and dice the tomatoes and avocado. Thinly slice the red onion.
In a mixing bowl, whisk together Greek yogurt, olive oil, lime juice, salt, and pepper until smooth.
In a large bowl, combine chopped lettuce, diced veggies, black beans, and corn.
Slice grilled chicken into strips and add to the salad mixture.
Drizzle dressing over salad and gently toss until well coated.
Serve immediately or refrigerate for later enjoyment.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: Southwestern

Nutrition

Serving Size: Approximately 1/6 of salad (about 300g)
Calories: 345
Sugar: 4g
Sodium: 470mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 10g
Protein: 30g
Cholesterol: 85mg

Keywords: Add tortilla strips for extra crunch or diced jalapeños for heat. Store leftovers in an airtight container in the fridge for up to three days.