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Southwest Chicken Salad

This bold southwest chicken salad is a fiesta in a bowl — spiced grilled chicken, black beans, corn, creamy avocado, and crunchy tortilla strips over crisp romaine, finished with a creamy chipotle-lime dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Salad
Cuisine: Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.25 lbs boneless, skinless chicken breasts ​
  • 1 tbsp olive oil ​
  • 1 tsp chili powder ​
  • 1 tsp ground cumin ​
  • 1/2 tsp smoked paprika ​
  • 1/2 tsp garlic powder ​
  • ​ ​ salt and black pepper to taste
For the salad
  • 8 cups chopped romaine lettuce ​
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels ​
  • 1 ​ avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 ​ red onion diced
  • 1 cup crushed tortilla strips ​
  • 1/2 cup shredded cheddar or pepper jack cheese ​
For the chipotle-lime dressing
  • 1/2 cup Greek yogurt or sour cream ​
  • 2 tbsp lime juice ​
  • 1 ​ chipotle pepper in adobo minced
  • 1 tbsp adobo sauce ​
  • 1/4 tsp ground cumin ​
  • ​ ​ salt to taste

Equipment

  • ​ grill pan or large skillet ​
  • ​ Mixing bowls ​
  • ​ cutting board and knife ​
  • ​ small bowl and whisk (for dressing) ​
  • ​ Tongs ​
  • ​ Measuring cups and spoons ​

Method
 

  1. Rub the chicken with olive oil and all the spices. Grill or sear 6–7 minutes per side until cooked through (165°F). Rest 5 minutes, then slice.
  2. Whisk together all dressing ingredients until smooth. Taste and adjust salt.
  3. In a large bowl, combine the romaine, black beans, corn, avocado, tomatoes, and red onion.
  4. Top with the sliced chicken, shredded cheese, and crushed tortilla strips.
  5. Drizzle generously with chipotle-lime dressing and serve immediately.

Notes

Grilling the corn adds wonderful smoky flavor. Make the dressing up to 3 days ahead and refrigerate. For meal prep, keep the dressing separate and add just before serving.