Ingredients
For the Chicken
1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt & black pepper, to taste
For the Salad
6 cups chopped romaine or mixed greens
1 cup cherry tomatoes, halved
1 cup corn (grilled or canned, drained)
1 can (15 oz) black beans, rinsed and drained
1 red bell pepper, diced
1 avocado, sliced
1/4 cup red onion, thinly sliced
1/4 cup shredded cheddar or pepper jack cheese (optional)
Fresh cilantro, for garnish
Optional Southwest Dressing
1/4 cup Greek yogurt or sour cream
2 tbsp lime juice
1 tbsp olive oil
1 tsp honey
1/2 tsp chili powder
Salt to taste
Instructions
Season & Cook Chicken:
Toss chicken with olive oil and spices. Grill over medium heat or cook in a skillet for 6–7 minutes per side, until internal temp reaches 165°F. Rest 5 minutes, then slice.
Prepare Dressing (Optional):
Whisk all dressing ingredients until smooth. Adjust seasoning to taste.
Assemble Salad:
In a large bowl, layer greens, tomatoes, corn, black beans, bell pepper, onion, and avocado.
Top & Serve:
Add sliced chicken, drizzle with dressing, garnish with cheese and cilantro, and serve immediately.
Notes
Cooking Tips
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Let the chicken rest before slicing to keep it juicy.
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For extra flavor, grill the corn until lightly charred.
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Add tortilla strips or crushed tortilla chips for crunch.
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This salad keeps well for meal prep—store dressing separately.
Variations
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Spicy Southwest: Add chipotle powder or sliced jalapeños.
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Low-Carb: Skip corn and beans, add extra avocado and greens.
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Dairy-Free: Omit cheese and use a lime-olive oil vinaigrette.
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Vegetarian: Replace chicken with grilled tofu or roasted sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 36g