Description
A vibrant and healthy Southwest Chicken Salad featuring grilled, spiced chicken breasts atop a fresh mix of romaine lettuce, black beans, corn, red bell pepper, red onion, avocado, and cheddar cheese, all finished with a squeeze of lime juice and optional crunchy tortilla topping. This Tex-Mex inspired salad is perfect for a nutritious main course and is naturally gluten-free.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Salad
- 4 cups chopped romaine lettuce
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar cheese
- Juice of 1 lime
- Optional: tortilla strips or crushed tortilla chips for topping
Instructions
- Preheat Grill: Preheat your grill or stovetop grill pan over medium heat to ensure proper cooking temperature for the chicken breasts.
- Season Chicken: Rub the chicken breasts evenly with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper for flavorful grilling.
- Grill Chicken: Place the seasoned chicken on the grill and cook for 5–6 minutes per side, or until the chicken is cooked through and the juices run clear. Remove and let rest for 5 minutes to retain juices.
- Prepare Salad Base: In a large bowl, combine chopped romaine lettuce, black beans, corn kernels, diced red bell pepper, thinly sliced red onion, diced avocado, chopped cilantro, and shredded cheddar cheese.
- Slice Chicken: Slice the rested grilled chicken into strips or bite-sized pieces as preferred.
- Assemble Salad: Place the sliced grilled chicken on top of the mixed salad ingredients.
- Dress and Toss: Squeeze fresh lime juice over the salad and gently toss to combine all flavors.
- Garnish and Serve: Add optional tortilla strips or crushed tortilla chips on top for added crunch. Serve immediately or chill slightly before serving.
Notes
- For extra flavor, marinate the chicken for 30 minutes before grilling.
- You can substitute the grilled chicken with rotisserie chicken or grilled shrimp.
- This salad pairs well with a creamy cilantro-lime dressing or chipotle ranch.
- Omit the cheese to make the salad dairy-free.
