Southwest Grilled Chicken Salad
This Southwest Grilled Chicken Salad is a bold, flavorful, and protein-packed meal that’s perfect for a healthy lunch or dinner. It features juicy grilled chicken, crunchy veggies, black beans, sweet corn, and creamy avocado, all tossed in a zesty homemade dressing. With a balance of lean protein, fiber, and healthy fats, this salad will keep you full and satisfied!
Recipe Overview
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Ingredients
For the Salad:
4 cups mixed greens (romaine, spinach, or arugula)
1 cup cherry tomatoes, halved
½ cup black beans, rinsed and drained
½ cup corn kernels
½ avocado, sliced
½ red bell pepper, chopped
¼ red onion, thinly sliced
¼ cup shredded cheese (cheddar, Monterey Jack, or cotija)
2 tbsp chopped fresh cilantro
1 tbsp pepitas (pumpkin seeds) or crushed tortilla chips (optional for crunch)
For the Grilled Chicken:
1 large boneless, skinless chicken breast (about 6 oz)
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Juice of ½ lime
For the Southwest Dressing:
3 tbsp olive oil
2 tbsp lime juice (freshly squeezed)
1 tsp honey or maple syrup
½ tsp Dijon mustard
½ tsp cumin
½ tsp chili powder
1 small garlic clove, minced
Salt & pepper to taste
Instructions
Step 1: Prepare the Chicken
1. Marinate the chicken: In a bowl, mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Coat the chicken evenly.
2. Grill the chicken: Heat a grill or grill pan over medium heat. Cook chicken for 4-5 minutes per side until golden brown and fully cooked (internal temp: 165°F / 75°C).
3. Rest & slice: Let the chicken rest for 5 minutes, then slice or chop into bite-sized pieces.
Step 2: Make the Dressing
1. In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, cumin, chili powder, garlic, salt, and pepper.
2. Adjust seasoning if needed and set aside.
Step 3: Assemble the Salad
1. In a large salad bowl, combine mixed greens, cherry tomatoes, black beans, corn, red bell pepper, and red onion.
2. Add sliced chicken and top with avocado, shredded cheese, and pepitas/tortilla chips.
3. Sprinkle with fresh cilantro and drizzle with the Southwest dressing.
Step 4: Serve & Enjoy
Toss gently to coat everything in the dressing and serve immediately.
Notes & Tips
Meal Prep Friendly: Store ingredients separately and assemble before eating.
Make it Vegetarian: Swap chicken for grilled tofu or roasted chickpeas.
Spice It Up: Add diced jalapenos or a dash of hot sauce to the dressing.
Extra Protein Boost: Add a hard-boiled egg or extra grilled chicken.
Low-Carb Option: Skip the beans and tortilla chips and add more greens.
Frequently Asked Questions
Q: Can I use pre-cooked chicken?
A: Yes! Rotisserie chicken or leftover grilled chicken works great.
Q: What’s the best way to store leftovers?
A: Keep the dressing separate and store in airtight containers for up to 3 days.
Q: Can I use a different cheese?
A: Absolutely! Try feta, cotija, or even shredded pepper jack for a spicy kick.
Q: Can I grill the chicken in advance?
A: Yes! Grilled chicken can be stored in the fridge for 3-4 days and used for multiple meals.
Nutrition Information
Calories: ~500 kcal
Protein: ~40g
Carbs: ~30g
Fats: ~25g
Fiber: ~10g
Enjoy your fresh, flavorful Southwest Grilled Chicken Salad!