Description:
Southwest Chicken Salad is a bold, colorful, and flavor-packed dish inspired by Southwestern cuisine. It combines juicy seasoned chicken with crisp romaine lettuce, sweet corn, black beans, ripe tomatoes, creamy avocado, and crunchy tortilla strips. Finished with a zesty lime dressing, this salad is fresh, satisfying, and perfect for lunch or dinner. It’s hearty enough to be a full meal while still feeling light and refreshing.
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
For the Salad:
4 cups chopped romaine lettuce
1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or frozen)
1 cup cherry tomatoes, halved
1 avocado, diced
¼ cup red onion, thinly sliced
½ cup shredded cheddar or Mexican blend cheese
½ cup tortilla strips or crushed tortilla chips
For the Dressing:
½ cup ranch dressing or Greek yogurt
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
½ teaspoon chili powder
Instructions:
Season the Chicken:
In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and black pepper. Rub the seasoning evenly over both sides of the chicken breasts.
Cook the Chicken:
Heat olive oil in a skillet over medium heat. Cook the chicken for about 5–7 minutes per side, or until fully cooked and golden brown. Internal temperature should reach 165°F (75°C). Remove from heat and let it rest for 5 minutes, then slice into strips.
Prepare the Dressing:
In a small bowl, whisk together ranch (or Greek yogurt), lime juice, cilantro, and chili powder until smooth. Adjust seasoning to taste.
Assemble the Salad:
In a large bowl, add chopped romaine lettuce. Top with black beans, corn, tomatoes, avocado, red onion, cheese, and sliced chicken.
Add Crunch & Serve:
Sprinkle tortilla strips on top. Drizzle with the prepared dressing just before serving. Toss gently if desired and enjoy immediately.
Tip:
For extra flavor, grill the chicken instead of pan-cooking. You can also add jalapeños for heat or swap ranch for a creamy avocado-lime dressing.