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
Scale
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.
