If you’re craving something that bursts with flavor, packs a punch of nutrition, and is wonderfully satisfying, the High Protein Southwest Chicken Salad Recipe is exactly what you need in your meal rotation. This salad combines juicy, perfectly spiced grilled chicken with vibrant veggies, creamy avocado, and a zesty yogurt-lime dressing for a dish that’s as delicious as it is healthy. Whether you’re meal prepping for the week or whipping up a quick lunch, this recipe brings together elements that create a harmony of textures and tastes, all while keeping protein front and center.
Ingredients You’ll Need
These ingredients are simple staples with bold personalities, each offering essential flavors and textures to make this salad unforgettable. The chicken provides the hearty protein base, while the fresh vegetables and beans add crunch and color. The creamy avocado and tangy dressing tie everything together beautifully.
- 2 boneless, skinless chicken breasts: Lean protein that forms the heart of the salad.
- 1 tablespoon olive oil: Adds richness and helps the spices adhere to the chicken.
- 1 teaspoon chili powder: Brings a gentle smoky heat perfect for Southwest flair.
- 1 teaspoon ground cumin: Offers an earthy warmth that complements the chili powder.
- 1/2 teaspoon garlic powder: Infuses subtle garlicky depth without overpowering.
- Salt and pepper to taste: Enhances the natural flavors of all ingredients.
- 1 (15-ounce) can black beans, rinsed and drained: Adds fiber, protein, and a sturdy texture.
- 1 cup corn kernels (fresh, canned, or frozen): Sweetness and a satisfying bite.
- 1 red bell pepper, diced: Vibrant color and crispness.
- 1 avocado, diced: Creamy, buttery texture that balances the spice.
- 1/2 red onion, finely chopped: Sharpness and a bit of crunch.
- 1/4 cup chopped fresh cilantro: Bright herbal notes that lift the salad.
- 2 cups romaine lettuce, chopped: Refreshing base with crisp leaves.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness.
- 1/2 cup shredded cheddar cheese: Richness and a mild tang.
- 1/4 cup plain Greek yogurt: Creamy dressing base that’s lower in fat but packed with protein.
- Juice of 1 lime: Adds bright acidity to balance and enhance flavors.
- Optional: 1 jalapeno, seeded and minced: For those who like a little extra kick!
How to Make High Protein Southwest Chicken Salad Recipe
Step 1: Prepare the Grill Pan and Seasoning
Start by preheating your non-stick grill pan over medium-high heat to get that perfect sear on the chicken. While the pan heats up, mix olive oil with chili powder, ground cumin, garlic powder, salt, and pepper. This blend is your flavor powerhouse, bringing classic Southwest spices to life on the chicken.
Step 2: Season the Chicken
Brush the spice mixture evenly over both sides of the chicken breasts. Be generous so every bite bursts with flavor. Letting the chicken sit briefly after seasoning will help those spices soak in beautifully.
Step 3: Grill the Chicken
Place the seasoned chicken breasts in the hot pan and grill for about 6-7 minutes per side. You’re aiming for a nicely charred exterior with juicy, fully cooked meat inside. After grilling, let the chicken rest for 5 minutes—it helps keep the juices locked in before you slice it into strips.
Step 4: Combine the Salad Ingredients
While the chicken is cooking, gather your fresh veggies and beans in a large bowl. Toss together black beans, corn, diced red bell pepper, avocado, red onion, cilantro, romaine lettuce, and cherry tomatoes. This colorful mix ensures every forkful is bursting with goodness and texture.
Step 5: Make the Dressing
In a small bowl, whisk the Greek yogurt with fresh lime juice, and season with a pinch of salt and pepper. This creamy yet zesty dressing is lighter than traditional ranch or mayo-based dressings but still luxurious enough to coat every ingredient deliciously.
Step 6: Toss and Assemble the Salad
Pour the dressing over the salad and toss until everything is evenly coated. Then, lay the sliced grilled chicken strips and shredded cheddar cheese on top. For a little extra heat, sprinkle minced jalapeno over the salad if you’re feeling adventurous.
Step 7: Serve and Enjoy
This High Protein Southwest Chicken Salad Recipe is meant to be enjoyed fresh. Serve it immediately to savor the contrast between crisp veggies, creamy avocado, warm chicken, and that lively dressing.
How to Serve High Protein Southwest Chicken Salad Recipe
Garnishes
Brighten your salad further with a wedge of lime on the side for an extra squeeze of citrus or a handful of freshly chopped cilantro. A sprinkle of crushed tortilla chips can add a crunchy contrast that’s delightful if you want some texture variation.
Side Dishes
This salad shines as a complete meal on its own, thanks to its high protein and fiber content. However, if you want to round out your plate, consider serving it alongside a warm corn tortilla, black bean soup, or even some grilled street corn for a true Southwestern feast.
Creative Ways to Present
For a fun twist, serve this salad in crispy, edible tortilla bowls or over a bed of flavorful quinoa for an even more substantial meal. You can also layer the ingredients in mason jars for a grab-and-go lunch that’s as appealing to the eye as it is tasty.
Make Ahead and Storage
Storing Leftovers
The High Protein Southwest Chicken Salad Recipe can be refrigerated for up to two days. Store the chicken, salad, and dressing separately if you want to keep everything tasting fresh and avoid sogginess, combining just before serving.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended, especially due to the vegetables and dressing texture changes. If you do want to freeze the chicken, do so before assembling the salad and thaw thoroughly before use.
Reheating
If your leftover chicken is chilled, warm it gently in a microwave or on the stove until just heated through, then add it back to the fresh or refrigerated salad. Avoid reheating the whole salad to maintain crispness and freshness.
FAQs
Can I use different types of beans instead of black beans?
Absolutely! Pinto beans or kidney beans work well and add a slightly different flavor and texture, keeping your salad interesting and customizable.
Is this salad suitable for meal prep?
Yes, it’s fantastic for meal prep! Just store the components separately and assemble when you’re ready to eat to keep everything fresh and vibrant.
Can I make this salad vegetarian?
Definitely! Swap the grilled chicken for grilled tofu, tempeh, or a hearty bean mix to keep the protein content high and maintain that satisfying texture.
What can I use if I don’t have Greek yogurt?
You can substitute with sour cream or a creamy avocado-based dressing if you prefer. Plain yogurt works too but might be a bit thinner in consistency.
How spicy is this salad with jalapeno?
Adding jalapeno gives the salad a gentle to moderate heat, depending on how much you add. You can adjust the amount or omit it if you prefer mild flavors.
Final Thoughts
This High Protein Southwest Chicken Salad Recipe has quickly become one of those go-to dishes that impresses every time. It’s vibrant, satisfying, and packed with nutrients and bold flavor. I encourage you to give it a try, whether for a quick weeknight dinner or a meal prep option that keeps your taste buds happy and your body fueled. You’re going to love how easy and delicious eating healthy can be!
Print
High Protein Southwest Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
- Diet: Low Fat
Description
This High Protein Southwest Chicken Salad is a flavorful, nutritious dish combining grilled chicken seasoned with classic Southwest spices, fresh vegetables, black beans, and a zesty Greek yogurt lime dressing. Perfect for a healthy lunch or dinner, it offers a balanced mix of protein, fiber, and vibrant flavors with an optional spicy kick from jalapeno.
Ingredients
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Salad
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
Dressing and Garnish
- 1/4 cup plain Greek yogurt
- Juice of 1 lime
- Salt and pepper, to taste
- Optional: 1 jalapeno, seeded and minced
Instructions
- Preheat Grill Pan: Preheat a large non-stick grill pan over medium-high heat to ensure it’s hot and ready for cooking the chicken.
- Prepare Seasoning Mixture: In a small bowl, combine olive oil, chili powder, ground cumin, garlic powder, salt, and pepper, mixing well to create a flavorful marinade for the chicken.
- Season the Chicken: Brush the seasoning mixture evenly over both sides of the chicken breasts to coat thoroughly.
- Grill the Chicken: Place the chicken on the preheated grill pan and cook for about 6-7 minutes on each side, or until fully cooked through and reaching an internal temperature of 165°F (74°C). Remove the chicken from the pan and allow it to rest for 5 minutes before slicing.
- Prepare the Salad Base: While the chicken cooks, combine black beans, corn, diced red bell pepper, avocado, finely chopped red onion, chopped cilantro, chopped romaine lettuce, and halved cherry tomatoes in a large salad bowl. Toss gently to mix.
- Make the Dressing: In a small bowl, mix plain Greek yogurt with fresh lime juice, salt, and pepper until smooth. Taste and adjust seasoning as needed.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
- Add Chicken and Cheese: Slice the rested grilled chicken into strips and arrange on top of the dressed salad. Sprinkle shredded cheddar cheese over the top and garnish with minced jalapeno if desired for a spicy touch.
- Serve: Serve the salad immediately for best flavor and texture, or refrigerate for up to 2 days, keeping the salad covered.
Notes
- You can use fresh, canned, or frozen corn depending on availability.
- Allowing the chicken to rest after grilling helps retain its juices and tenderness.
- The salad can be made in advance; keep the dressing separate until ready to serve to avoid sogginess.
- For extra heat, leave some jalapeno seeds in or add hot sauce to the dressing.
- Substitute cheddar cheese with a dairy-free alternative for lactose intolerance or vegan adjustments.
