Zesty Southwest Chicken Crunch Salad
This salad is a vibrant Southwestern-inspired bowl full of color, crunch, and creamy zest. It features juicy grilled chicken, crispy vegetables, sweet corn, black beans, and a zesty yogurt-lime dressing that ties everything together.It’s healthy, hearty, and satisfying — perfect for lunch, light dinner, or meal prep!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2–3
Ingredients
For the Chicken:
2 boneless chicken breasts
1 tbsp olive oil
1 tsp lime juice
½ tsp garlic powder
½ tsp paprika
½ tsp cumin
Salt and pepper to taste
(Optional) pinch of chili powder or smoked paprika for extra flavor
For the Salad:
2 cups chopped romaine or mixed greens
½ red bell pepper, diced
½ yellow bell pepper, diced
½ cup cherry tomatoes, halved
½ cup cooked corn
½ cup black beans, rinsed and drained
¼ cup red onion, thinly sliced
¼ cup shredded cheddar or feta cheese
¼ cup crushed tortilla chips or toasted pita crisps
Fresh cilantro or parsley for garnish
For the Zesty Yogurt-Lime Dressing:
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lime juice
1 tsp honey or maple syrup
1 small garlic clove, minced
¼ tsp cumin
¼ tsp smoked paprika
Salt and black pepper to taste
Water or milk to thin
Instructions
1. Marinate & Cook the Chicken
In a small bowl, combine olive oil, lime juice, garlic powder, paprika, cumin, salt, and pepper.
Coat chicken with the mixture and let it marinate for 15–20 minutes.
Heat a grill pan or skillet over medium heat.
Grill chicken for 5–6 minutes per side, until golden and cooked through (internal temp 75°C / 165°F).
Let it rest for 5 minutes, then slice thinly.
2. Prepare the Dressing
In a bowl, whisk together Greek yogurt, olive oil, lime juice, honey, garlic, cumin, smoked paprika, salt, and pepper.
Add a splash of water or milk if you prefer a thinner consistency.
Taste and adjust lime or honey for your preferred tanginess.
3. Assemble the Salad
In a large bowl, add greens, bell peppers, corn, black beans, tomatoes, and onion.
Toss lightly with half the dressing.
Top with sliced grilled chicken and a sprinkle of cheese.
Add crushed tortilla chips or pita crisps for crunch.
Drizzle remaining dressing on top and garnish with fresh cilantro or parsley.
Tips
For a smoky twist, use grilled corn and smoked paprika.
To keep tortilla chips crispy, add them just before serving.
You can meal-prep by storing the components separately and combining before eating.
Make it more filling with avocado slices or a scoop of quinoa.
Serving Suggestion
Serve with:
A wedge of lime for an extra zesty kick
A small side of salsa or guacamole
A drizzle of hot honey or chipotle sauce
Frequently Asked Questions
Q1: Can I make this vegetarian?
Yes! Replace chicken with grilled halloumi, tofu, or roasted chickpeas.
Q2: Can I make the dressing dairy-free?
Yes — substitute coconut yogurt or vegan mayo for Greek yogurt.
Q3: How long does it keep?
Keep components separate and store in the fridge for up to 2–3 days. Add dressing just before serving.
Nutritional Information
Calories: ~480 kcal
Protein: 38g
Fat: 18g
Carbohydrates: 35g
Fiber: 6g
Sugars: 8g