Southwest Chicken Salad Recipe

Southwest Chicken Salad Recipe

This Southwest Chicken Salad Recipe is a perfect blend of smoky, spicy, and tangy flavors, packed with fresh vegetables, grilled chicken, and a creamy homemade dressing. It’s ideal for a quick, healthy lunch or a vibrant dinner option, bringing the essence of the Southwest to your plate.

Description

When you’re in the mood for a hearty, flavorful meal that doesn’t skimp on nutrients, this Southwest Chicken Salad Recipe is your go to choice. Bursting with vibrant colors, crunchy textures, and bold tastes, this salad delivers everything you need in one dish. Featuring seasoned grilled chicken breast, fresh veggies like romaine lettuce, black beans, sweet corn, and bell peppers, it’s topped with crispy tortilla strips for extra crunch and served with a zesty cilantro lime dressing that ties it all together.

The Southwest Chicken Salad Recipe is incredibly versatile. It caters to your healthy eating goals while providing the option to customize for different dietary needs. It’s gluten free and can easily be made dairy free or vegetarian by swapping out or omitting certain ingredients. Whether you’re preparing a quick weeknight dinner or impressing guests at a gathering, this Southwest Chicken Salad Recipe is sure to be a hit.

Ingredients

For the Chicken:

2 large chicken breasts
2 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste

For the Salad:

4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup black beans, rinsed and drained
1 cup sweet corn (fresh, frozen, or canned)
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup shredded cheddar cheese (optional)
1 avocado, sliced
1/2 cup tortilla strips

For the Dressing:

1/2 cup Greek yogurt or sour cream
2 tbsp mayonnaise
1/4 cup fresh cilantro, chopped
2 tbsp lime juice (about 1 lime)
1 tsp honey
1/2 tsp garlic powder
1/4 tsp chili powder
Salt and pepper to taste

Instructions

1.Prepare the Chicken: In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper. Rub the chicken breasts with olive oil, then coat evenly with the spice mixture. Heat a grill pan or skillet over medium high heat. Cook the chicken for 6–7 minutes per side until fully cooked (internal temperature reaches 165°F). Remove and let rest for 5 minutes before slicing.

2.Prepare the Dressing: In a mixing bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, garlic powder, chili powder, and chopped cilantro. Season with salt and pepper to taste. Adjust lime juice or honey for desired tanginess or sweetness. Chill until ready to serve.

3.Assemble the Salad: In a large bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, red bell pepper, and red onion. Toss gently. Arrange the sliced grilled chicken, avocado, and shredded cheddar cheese on top of the salad. Sprinkle with tortilla strips for a delightful crunch.

4.Serve: Drizzle the salad with the cilantro lime dressing just before serving. Alternatively, serve the dressing on the side to let everyone customize their salad.

Notes

Meal Prep: Prepare the chicken and dressing ahead of time for easy assembly during busy weekdays.
Substitutions: For a vegetarian version, replace chicken with grilled tofu or roasted chickpeas. Swap Greek yogurt with a dairy free alternative for a vegan friendly dressing.
Storage: Store leftover salad ingredients separately to keep them fresh. Dressing can be refrigerated for up to 3 days in an airtight container.
Spice Level: Adjust the cayenne pepper in the chicken seasoning and chili powder in the dressing for your preferred heat level.