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High protein Southwest Chicken Salad with grilled chicken, black beans, and fresh vegetables

Southwest Chicken Salad

A vibrant and nutritious salad featuring juicy chicken, crisp vegetables, and a zesty dressing, perfect for warm days and meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Typically used for their lean quality.
  • 4 cups romaine lettuce, chopped For the salad base.
  • 1 cup black beans, rinsed and drained Adds protein and texture.
  • 1 cup sweet corn Use fresh, canned, or thawed.
  • 1 cup cherry tomatoes, halved Adds sweetness and color.
  • 1/4 cup red onion, thinly sliced Adds a bit of crunch and flavor.
  • 1 piece avocado, diced For creaminess; add last to prevent browning.
  • 2 tbsp fresh cilantro, chopped For garnish and fresh flavor.
Dressing Ingredients
  • 1/2 cup plain Greek yogurt Creamy base for the dressing.
  • 2 tbsp olive oil To mix into the dressing.
  • 1 piece lime, juiced For zest in the dressing and salad.
  • 1 tbsp honey Adds sweetness to the dressing.
  • 1/2 tsp chipotle powder For spice in the dressing.
Seasoning
  • 1 tsp chili powder Provides Southwest flavor.
  • 1 tsp cumin For additional flavor profile.
  • 1/2 tsp garlic powder For seasoning the chicken.
  • 1/2 tsp paprika For seasoning the chicken.

Method
 

Preparation
  1. Begin by seasoning the chicken breasts with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Let the chicken marinate for about 10 minutes.
Cooking
  1. Heat a skillet over medium heat. Cook the chicken breasts for 6-7 minutes on each side until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
Making the Dressing
  1. In a bowl, combine Greek yogurt, lime juice, olive oil, honey, chipotle powder, and salt. Whisk until smooth.
Preparing the Salad Base
  1. Chop romaine lettuce, halve cherry tomatoes, rinse black beans, and prepare corn.
Assembling the Salad
  1. In a large bowl, layer romaine lettuce, then top with sliced chicken, black beans, corn, cherry tomatoes, and red onion. Toss gently.
Adding Toppings
  1. Sprinkle diced avocado and fresh cilantro over the salad. Drizzle the dressing before serving.
Serving
  1. Mix everything together just before serving. Enjoy immediately for the best flavor.

Notes

For enhanced flavor, add extra lime juice before serving. Customize with your favorite vegetables like bell peppers or cucumbers. Pair with cornbread for a complete meal.