Description
This Southwest Chicken Salad is a vibrant and flavorful dish featuring tender, spice-rubbed chicken served over a fresh romaine base with black beans, corn, avocado, and a creamy, zesty dressing. Perfect for a quick, healthy meal packed with protein and colorful veggies, it’s topped with optional crunchy tortilla strips, shredded cheddar, jalapeños, and sour cream for added texture and taste.
Ingredients
Scale
Chicken and Spice Rub
- 2 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Salad
- 6 cups chopped romaine lettuce
- 1 cup 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
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro
Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Optional Garnishes
- Tortilla strips
- Shredded cheddar cheese
- Jalapeño slices
- Sour cream
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels to ensure the spice rub adheres properly.
- Mix the Spice Rub: In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper, creating a balanced southwestern flavor.
- Rub Chicken: Evenly coat the chicken breasts with the spice mixture, making sure every surface is covered for maximum flavor.
- Heat Skillet and Cook Chicken: Warm olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until the internal temperature reaches 165°F (74°C), ensuring the chicken is perfectly cooked and juicy.
- Rest Chicken: Remove the chicken from the skillet and let it rest for 5-10 minutes to retain juices before slicing or shredding.
- Slice or Shred Chicken: Cut the chicken into thin strips or shred it with two forks based on your preference for the salad texture.
- Prepare Dressing: Whisk together Greek yogurt, mayonnaise, lime juice, olive oil, honey, chili powder, cumin, garlic powder, salt, and pepper in a medium bowl. Adjust seasoning and thin with water if necessary.
- Chill Dressing: Cover and refrigerate the dressing until you’re ready to assemble the salad to enhance flavors.
- Assemble Salad Base: In a large bowl, combine chopped romaine lettuce, black beans, corn, diced red bell pepper, sliced red onion, diced avocado, cherry tomatoes, and chopped cilantro, combining fresh and colorful ingredients.
- Add Chicken: Incorporate the sliced or shredded chicken into the salad bowl.
- Toss with Dressing: Pour the chilled dressing over the salad and toss gently to coat all ingredients evenly without bruising the delicate vegetables and avocado.
- Serve Immediately: Plate the salad promptly to enjoy the fresh textures and flavors at their best.
- Garnish: Top with optional tortilla strips, shredded cheddar cheese, jalapeño slices, or sour cream as desired for extra crunch and creaminess.
Notes
- Allowing the chicken to rest after cooking helps retain moisture and enhances texture.
- Adjust the spice levels in the rub and dressing to your taste preference, especially if you prefer less heat.
- You can substitute black beans for pinto beans or kidney beans depending on availability.
- Use fresh lime juice for the best flavor in the dressing.
- If you want a lighter dressing, substitute mayonnaise with additional Greek yogurt.
- This salad is best served immediately to enjoy the freshness of the ingredients, especially the avocado.
