Description
Southwest Chicken Salad is a hearty salad that combines grilled chicken with fresh vegetables, black beans, corn, and a spicy, tangy dressing. The bold flavors of cumin, chili powder, and lime juice give this salad a Southwestern flair, while the crunchy veggies and tender chicken create a satisfying meal. Perfect for meal prep or a healthy weeknight dinner!
Ingredients
For the Salad:
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups mixed salad greens (such as romaine, spinach, or a spring mix)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans, drained and rinsed
- 1/4 cup sliced avocado (optional, for added creaminess)
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup cilantro, chopped (optional, for garnish)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or agave syrup (optional, for a touch of sweetness)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Instructions
Prepare the Chicken:
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Season the chicken: Rub the chicken breasts with olive oil, chili powder, cumin, salt, and pepper. Make sure the chicken is evenly coated with the seasoning.
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Cook the chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.
Assemble the Salad:
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Prepare the veggies: In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, corn, and black beans.
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Add the chicken: Place the sliced chicken on top of the salad.
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Optional toppings: Add avocado slices, shredded cheddar cheese, and cilantro as desired.
Make the Dressing:
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Mix the dressing: In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, honey (if using), garlic powder, cumin, chili powder, salt, and pepper until well combined.
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Dress the salad: Drizzle the dressing over the salad and toss to combine. Serve immediately or refrigerate until ready to serve.
Notes
- Grilled or Baked Chicken: For a smoky flavor, you can grill the chicken on an outdoor grill instead of cooking it in a skillet. You can also bake the chicken at 375°F (190°C) for 20-25 minutes, depending on thickness.
- Make it Spicy: If you prefer a spicier salad, you can add some diced jalapeños or a few dashes of hot sauce to the dressing.
- Meal Prep: This salad can be stored in an airtight container in the fridge for up to 2 days. To keep the ingredients fresh, store the dressing separately until ready to serve.
- Vegetarian Option: You can substitute the chicken with grilled tofu or extra black beans for a vegetarian version of this salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Lunch, Dinner
- Method: Grilling, Tossing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 salad
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Southwest Chicken Salad, healthy salad, grilled chicken salad, Southwest salad recipe, easy chicken salad