Southwest Chicken Salad
Easy Southwest Chicken Salad with grilled chicken, black beans, corn, avocado, and a smoky chipotle-lime dressing — ready in 20 minutes and great for meal prep.
Equipment
- Grill or skillet
- cutting board
- large mixing bowl
- small bowl
- whisk
Ingredients
Ingredients
- 2 chicken breasts, cooked and chopped or rotisserie chicken
- 1 tsp chili powder for seasoning chicken
- 0.5 tsp ground cumin for seasoning chicken
- 1 head romaine lettuce, chopped
- 1 can black beans, rinsed and drained 15 oz
- 1 cup corn thawed if frozen
- 1 cup cherry tomatoes, diced
- 0.25 cup red onion, finely diced
- 1 avocado, diced
- 0.25 cup greek yogurt or sour cream for dressing
- 2 tbsp lime juice for dressing
- 0.5 tsp chipotle powder for dressing
- 1 tsp honey for dressing
- salt and black pepper to taste
Instructions
- If cooking chicken from scratch, season chicken breasts with chili powder, cumin, salt, and pepper. Grill or pan-sear until cooked through, then let rest and chop into bite-sized pieces.
- In a small bowl, whisk together the greek yogurt or sour cream, lime juice, chipotle powder, honey, and a pinch of salt to make the dressing.
- Chop the romaine lettuce into bite-sized pieces.
- Rinse and drain the black beans.
- Dice the cherry tomatoes and finely dice the red onion.
- Dice the avocado.
- In a large bowl, combine the chopped lettuce, chicken, black beans, corn, tomatoes, and red onion.
- Add the avocado on top.
- Drizzle with the chipotle-lime dressing and toss gently before serving.
Notes
Season chicken with chili powder and cumin for extra southwest flavor. Add avocado right before serving to prevent browning. Rinse black beans well. Store dressing separately for meal prep.