Description
Southwest Chicken Salad is a vibrant and nutritious dish that combines smoky grilled chicken, fresh veggies, and zesty lime for a burst of flavor in every bite. Perfect for lunch, dinner, or gatherings, this salad is both satisfying and easy to make. With its colorful ingredients and healthy profile, it’s sure to be a hit at any meal. Let this delightful salad transport you to a sunny Tex-Mex fiesta with every forkful!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh corn (or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- 1 ripe avocado, diced
- Juice of 2 limes
- ¼ cup fresh cilantro, chopped
- 2 tsp cumin
- 2 tsp chili powder
- ½ cup plain Greek yogurt
- 2 tbsp extra virgin olive oil
Instructions
- Season chicken with cumin and chili powder. Grill over medium heat for about 6–7 minutes per side until cooked through.
- Let chicken rest for five minutes before chopping into bite-sized pieces.
- In a large bowl, combine chopped cherry tomatoes, red onion, avocado, and cilantro.
- Add black beans and corn to the veggie mix; toss gently.
- In a small bowl, whisk together Greek yogurt, lime juice, and olive oil until smooth.
- Fold in chopped chicken with the veggie mixture; drizzle dressing over salad and mix gently.
- Serve immediately or chill for later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 31g
- Cholesterol: 75mg
Keywords: For added crunch, include sliced bell peppers or cucumbers. To customize flavors further, swap the dressing for your favorite vinaigrette. Store leftovers in an airtight container for up to three days; add fresh ingredients as needed when serving.