Southwest Chicken Salad

Serves: 4 | Prep: 15 min | Cook: 10 min (if cooking chicken)

Ingredients:

For the Salad:

• 1 lb boneless, skinless chicken breasts or thighs, cooked and sliced/diced

• 6 cups romaine lettuce, chopped (or a mix of romaine and iceberg for crunch)

• 1 cup black beans, drained and rinsed

• 1 cup corn kernels (grilled, roasted, or thawed from frozen)

• 1 cup cherry tomatoes, halved

• 1 avocado, diced

• ½ cup red onion, thinly sliced or diced

• ½ cup shredded sharp cheddar or pepper jack cheese

• ¼ cup fresh cilantro, roughly chopped

• 1 jalapeño, thinly sliced (optional)

• Tortilla strips or crushed tortilla chips for crunch

Quick Southwest Chicken Seasoning:

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ¼ tsp dried oregano

• Pinch of cayenne (optional)

• Salt and black pepper

• 1 Tbsp olive oil

For the Creamy Lime-Cilantro Dressing:

• ½ cup plain Greek yogurt (or light sour cream)

• Juice of 1 large lime (about 2 Tbsp)

• 1 Tbsp olive oil

• 1 small garlic clove, minced

• ¼ cup fresh cilantro, packed

• ½ tsp honey or agave

• ¼ tsp cumin

• Salt and pepper to taste

• 1–2 tsp water to thin, as needed

Instructions

1. Season & Cook the Chicken
If starting with raw chicken, coat the breasts or thighs with olive oil, then rub with all the seasoning spices. Cook in a hot skillet over medium-high heat for 5–7 minutes per side (until internal temp reaches 165°F), or grill outdoors. Let it rest for 5 minutes, then slice or dice. To save time, use rotisserie chicken or pre-cooked grilled strips.

2. Char the Corn (Optional but Worth It)
In the same skillet or on the grill, char the corn kernels with a small drizzle of oil over high heat for 2–3 minutes until they have dark spots. This adds an incredible smoky sweetness. Frozen fire-roasted corn works beautifully as a shortcut.

3. Blend the Dressing
In a small blender or using an immersion blender, combine the Greek yogurt, lime juice, olive oil, garlic, cilantro, honey, cumin, and salt and pepper. Blend until the cilantro is finely chopped and the dressing is pale green. Add water a teaspoon at a time to reach a drizzly consistency. If you don’t have a blender, very finely mince the cilantro and whisk everything together.

4. Assemble the Salad
In a large bowl or spread across a platter, layer the chopped lettuce, black beans, charred corn, tomatoes, avocado, red onion, cheese, cilantro, and jalapeño if using. Arrange the sliced chicken on top.

5. Dress & Serve
Drizzle the creamy lime-cilantro dressing over everything and finish with a generous handful of tortilla strips for that essential Southwest crunch. Toss at the table or serve dressing on the side for meal prep.

Meal Prep & Make-Ahead Tips

• Layer in jars: For mason jar salads, pour the dressing in first, then layer beans, corn, tomatoes, onion, chicken, avocado (tossed in a bit of lime juice to prevent browning), cheese, and lettuce on top. Dump into a bowl when ready to eat.

• Keep it crisp: Store the lettuce separately from warm/wet ingredients if meal-prepping bowls, and always pack tortilla strips on the side so they don’t get soggy.

• Protein swap: This is incredible with grilled shrimp, seasoned ground turkey, or sliced flank steak instead of chicken.

Optional Additions

• Creamy Chipotle Dressing: Swap the lime-cilantro dressing for a smoky version by blending chipotle pepper in adobo sauce with Greek yogurt, lime, and garlic.

• Quinoa or Rice Base: Make it a heartier bowl by adding a scoop of cilantro-lime quinoa or brown rice underneath.

• Mango or Pineapple: Add diced fresh fruit for a sweet contrast that works beautifully with the smoky chicken.

Let me know if you’d like a chipotle-ranch version, a fully vegetarian adaptation, or a macro breakdown for specific goals.