Description
This Zesty Southwest Chicken Salad is a vibrant and healthy meal featuring grilled spiced chicken, fresh vegetables, and a tangy, flavorful dressing. Perfect for a quick lunch or light dinner, it combines crisp romaine lettuce, sweet corn, black beans, colorful bell peppers, creamy avocado, and a zesty lime vinaigrette with southwestern spices.
Ingredients
Scale
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 4 cups romaine lettuce, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or agave syrup
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper, to taste
Instructions
- Prepare and Grill Chicken: Rub the chicken breasts evenly with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Preheat a grill or grill pan over medium-high heat and cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for a few minutes before slicing into strips.
- Assemble Salad Base: Chop the romaine lettuce and place it in a large salad bowl. Add the corn kernels, drained black beans, diced red and yellow bell peppers, and chopped cilantro. Toss gently to combine all the vegetables and herbs evenly.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, fresh lime juice, red wine vinegar, honey or agave syrup, garlic powder, cumin, salt, and pepper until well emulsified and smooth.
- Combine Salad and Dressing: Add the sliced grilled chicken on top of the salad base. Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly. Finally, top the salad with sliced avocado.
- Serve and Garnish: Serve the salad immediately for the freshest taste, or chill briefly in the refrigerator before serving. Garnish with additional fresh cilantro if desired for an extra pop of flavor and color.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- Fresh corn is preferred but frozen corn can be used if fresh is not available; just thaw before using.
- The salad can be prepared in advance, but add avocado and dressing just before serving to prevent sogginess.
- Use agave syrup instead of honey for a vegan-friendly version.
- Grilling can be substituted with pan-searing chicken if a grill is not available.
- Leftovers keep well refrigerated for up to 2 days but are best fresh.
