Southwestern Chicken Salad Incredible (Printable)
Tender spiced grilled chicken over crisp greens with black beans, corn, avocado, and tangy lime crema.
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Salad Base
09 - 6 cups mixed salad greens (romaine, baby spinach, or spring mix)
10 - 1 cup canned black beans, rinsed and drained
11 - 1 cup cherry tomatoes, halved
12 - 1 red bell pepper, diced
13 - 1 cup fresh or frozen corn kernels, cooked and cooled
14 - 1/2 red onion, thinly sliced
15 - 1 ripe avocado, diced
16 - 1/4 cup fresh cilantro, chopped
→ Dressing
17 - 1/3 cup sour cream or plain Greek yogurt
18 - 2 tablespoons fresh lime juice
19 - 2 tablespoons olive oil
20 - 1 tablespoon honey
21 - 1 teaspoon chili powder
22 - 1/2 teaspoon ground cumin
23 - Salt and pepper to taste
→ Optional Toppings
24 - 1/2 cup shredded cheddar or Monterey Jack cheese
25 - 1/2 cup tortilla strips or crushed tortilla chips
26 - Sliced jalapeños to taste
# Steps:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
02 - Coat the chicken breasts evenly with olive oil. Rub with chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper, ensuring full coverage on both sides.
03 - Place the seasoned chicken on the hot grill. Cook for 5 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing.
04 - While the chicken rests, whisk together sour cream or Greek yogurt, fresh lime juice, olive oil, honey, chili powder, and ground cumin in a small bowl until smooth. Season with salt and pepper to taste.
05 - In a large serving bowl, combine the mixed greens, black beans, cherry tomatoes, diced bell pepper, corn, sliced red onion, avocado, and chopped cilantro. Toss gently to distribute evenly.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle generously with the prepared dressing. Top with shredded cheese, tortilla strips, and sliced jalapeños if desired. Serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The spice rub on the chicken creates this gorgeous crust that makes you feel like you did something fancy when you barely tried.
- That creamy lime dressing doubles as a dip for everything, so make extra and thank yourself later.
- It comes together in forty minutes and looks like something you would pay sixteen dollars for at a cafe.
02 -
- Do not slice the chicken while it is still steaming hot or all the moisture will run out onto your cutting board instead of staying in the meat where it matters.
- If you dress the salad too far in advance the greens will wilt into a sad puddle, so keep the dressing on the side until the very last moment.
03 -
- Pat the chicken completely dry with paper towels before adding the oil and spices, because excess moisture is what prevents that beautiful golden crust from forming.
- A pinch of chipotle powder added to the dressing gives it a smoky depth that makes people ask what your secret is.