Grilled Southwest Chicken Salad with Creamy Avocado Dressing
This salad combines smoky grilled chicken with a vibrant mix of Southwest-inspired ingredients like corn, black beans, tomatoes, and crisp romaine. The star is a rich, zesty avocado dressing that ties everything together. It’s hearty enough for a main course yet light and refreshing.
Time
Prep time: 20 minutes
Marinate time: 30 minutes
Cook time: 15 minutes
Total time: ~1 hour 5 minutes
Ingredients
For the Grilled Chicken
1 ½ lbs boneless, skinless chicken breasts
2 tbsp olive oil
Juice of 1 lime
2 garlic cloves, minced
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
½ tsp oregano
Salt & black pepper to taste
For the Salad
6 cups romaine or mixed greens, chopped
1 cup cherry tomatoes, halved
1 cup grilled or roasted corn (fresh or frozen)
1 cup black beans, rinsed and drained
1 red bell pepper, diced
½ red onion, thinly sliced
1 avocado, sliced
¼ cup shredded cheddar or cotija cheese
Fresh cilantro for garnish
For the Creamy Avocado Dressing
1 ripe avocado
½ cup Greek yogurt (or sour cream)
2 tbsp olive oil
Juice of 1 lime
1 garlic clove, minced
¼ cup fresh cilantro
1–2 tbsp water
Salt & pepper, to taste
Instructions
Marinate the Chicken
In a bowl, mix olive oil, lime juice, garlic, and spices.
Coat chicken well, cover, and marinate 30 minutes (up to overnight).
Grill the Chicken
Preheat grill or grill pan over medium-high heat.
Cook chicken 5–6 minutes per side until golden and cooked through (internal temp 165°F/74°C).
Rest 5 minutes, then slice thinly.
Prepare the Dressing
Blend avocado, yogurt, olive oil, lime juice, garlic, cilantro, and water until smooth and creamy.
Adjust seasoning with salt, pepper, and extra lime juice if desired.
Assemble the Salad
On a large platter or in bowls, arrange greens.
Add tomatoes, corn, black beans, bell pepper, onion, and avocado slices.
Top with grilled chicken and sprinkle with cheese (if using).
Drizzle with avocado dressing, garnish with cilantro, and serve.
Notes & Tips
Shortcut: Use store-bought rotisserie chicken if short on time.
Meal Prep: Keep dressing separate until ready to eat.
Extra Flavor: Add crunchy tortilla strips or roasted pumpkin seeds for texture.
Spice Level: Adjust chili powder or add jalapeno to the dressing for heat.
Frequently Asked Questions
Q: Can I make this dairy-free?
A: Yes! Use dairy-free yogurt or replace with extra avocado + splash of olive oil.
Q: Can I bake the chicken instead?
A: Yes — bake at 400°F (200°C) for 20–25 minutes until cooked through.
Q: Can I swap the beans?
A: Pinto beans or chickpeas also work well.
Nutritional Information
Calories: ~480
Protein: 38g
Carbs: 28g
Fat: 24g
Fiber: 10g