Southwest Chicken Salad
This vibrant Southwest Chicken Salad is packed with bold flavors and fresh ingredients. Grilled chicken breast is combined with crunchy vegetables, black beans, corn, and topped with a tangy, creamy dressing. It’s perfect for a light lunch or dinner, and its zesty southwest-inspired flavors will leave you feeling satisfied. This salad is customizable, so feel free to add your favorite toppings like avocado, cheese, or tortilla strips!
Ingredients
- 2 chicken breasts grilled and sliced
- 4 cups mixed greens lettuce, spinach, or arugula
- 1 cup corn fresh, frozen, or canned
- 1 cup black beans drained and rinsed
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/2 cup bell pepper chopped
- 1/2 avocado sliced (optional)
- 1/4 cup shredded cheddar or Monterey Jack cheese optional
- Tortilla strips or chips optional
Dressing:
- 1/4 cup Greek yogurt or sour cream
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp cilantro chopped
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
- Grill Chicken: Season chicken breasts with salt, pepper, and chili powder. Grill or cook them in a skillet until fully cooked. Slice into thin strips.
- Prepare Salad: In a large bowl, combine mixed greens, corn, black beans, cherry tomatoes, red onion, and bell pepper.
- Make Dressing: In a small bowl, whisk together Greek yogurt (or sour cream), olive oil, lime juice, cilantro, chili powder, cumin, salt, and pepper. Adjust to taste.
- Assemble Salad: Toss the salad with the dressing and top with grilled chicken slices, avocado, cheese, and tortilla strips.
- Serve: Serve immediately or chill in the fridge for a more refreshing salad.
Notes
- Chicken Options: You can substitute grilled chicken with rotisserie chicken for a quicker meal or use grilled shrimp or steak for a different protein.
- Veggie Add-ins: Feel free to add or substitute other veggies such as cucumber, jalapeños, or even roasted sweet potatoes for extra flavor.
- Dressing Adjustments: If you prefer a spicier kick, add a dash of hot sauce or more chili powder. For a creamier dressing, use sour cream instead of Greek yogurt.
- Make it Vegan: Swap the chicken for tofu or a plant-based protein and skip the cheese. You can also use a dairy-free dressing option.
- Storage: This salad can be meal prepped. Store the dressing separately to keep the salad fresh and crisp for a few days.
- Add Crunch: For extra texture, top the salad with crushed tortilla chips or toasted pepitas (pumpkin seeds).