Southwest Chicken Salad Zesty (Printable)
Vibrant salad with grilled chicken, chipotle lime dressing, black beans, and fresh vegetables for a flavorful dish.
# What goes in:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Salad
09 - 6 cups chopped romaine lettuce
10 - 1 cup halved cherry tomatoes
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup corn kernels (fresh, frozen, or canned)
13 - 1 red bell pepper, diced
14 - 1 avocado, sliced
15 - ¼ cup thinly sliced red onion
16 - ¼ cup chopped fresh cilantro
→ Chipotle Lime Dressing
17 - ⅓ cup plain Greek yogurt
18 - 2 tablespoons mayonnaise
19 - 1 to 2 chipotle peppers in adobo sauce, minced
20 - 2 tablespoons fresh lime juice
21 - 1 tablespoon honey
22 - 1 garlic clove, minced
23 - ½ teaspoon salt
24 - 2 tablespoons olive oil
25 - 2 tablespoons water, to thin as needed
# Directions:
01 - Heat grill or grill pan to medium-high.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper; rub evenly over chicken breasts.
03 - Cook chicken for 6 to 7 minutes per side until fully cooked and juices run clear; transfer to plate and rest for 5 minutes, then slice thinly.
04 - In a large bowl, mix romaine, cherry tomatoes, black beans, corn, red bell pepper, avocado, red onion, and cilantro.
05 - Whisk together Greek yogurt, mayonnaise, chipotle peppers, lime juice, honey, garlic, salt, olive oil, and water until smooth; adjust thickness with additional water if necessary.
06 - Top salad with sliced chicken, drizzle dressing over, and toss gently or serve dressing alongside.
# Expert Advice:
01 -
- The chipotle lime dressing is so addictive you'll find yourself spooning it onto other things.
- It's ready in 35 minutes, which means you can have something restaurant-quality on a weeknight without the guilt.
- The contrast between the juicy chicken, crisp vegetables, and creamy dressing feels intentional and complete.
02 -
- Don't skip resting the chicken—those 5 minutes make the difference between juicy slices and dry ones.
- Add the avocado right before serving or it will brown and lose that beautiful pale green color.
- The dressing gets thicker as it sits, so if you're making it ahead, store it separately and thin it with a splash of water before serving.
03 -
- Make the dressing up to 2 days ahead—it actually tastes better when the flavors have time to get to know each other.
- If you don't have a grill, a hot cast iron skillet or even a regular pan works perfectly; the chicken just won't have grill marks, but it will taste just as good.
- Prep your vegetables the morning of, but wait to assemble and dress the salad until you're ready to eat so nothing gets soggy.