If you’re searching for a vibrant, flavorful way to boost your protein intake without sacrificing taste, this High Protein Southwest Chicken Salad Recipe is about to become your new go-to. It’s packed with juicy grilled chicken, the hearty goodness of black beans and corn, and the crisp freshness of colorful veggies — all tied together with a zesty Greek yogurt-lime dressing. Whether you’re fueling up after a workout or just craving a refreshing meal, this salad delivers on nutrition and mouthwatering flavor in every bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish sing. Each one adds its own layer of flavor, texture, or nutrition, culminating in an irresistible salad that’s as beautiful as it is satisfying.
- Boneless, skinless chicken breasts: The protein powerhouse that makes this salad hearty and filling.
- Olive oil: Adds moisture and helps the spices adhere perfectly while grilling the chicken.
- Chili powder: Brings that signature Southwest kick with mild heat and smoky depth.
- Ground cumin: Earthy and warm, it enhances the chili powder’s flavor profile.
- Garlic powder: Adds subtle savory notes that complement every ingredient.
- Salt and pepper: Essential for bringing out the natural flavors throughout.
- Black beans: Provide fiber, protein, and a creamy texture to balance the salad.
- Corn kernels: Sweet bursts that add a delightful contrast and vibrant color.
- Red bell pepper: Crunchy and sweet, offering freshness and a pop of red.
- Avocado: Creamy richness that perfectly balances the zesty dressing.
- Red onion: Finely chopped for just the right amount of bite without overpowering.
- Fresh cilantro: Adds a bright, herbaceous note that elevates the whole salad.
- Romaine lettuce: Crisp and refreshing base giving the salad plenty of crunch.
- Cherry tomatoes: Juicy and sweet, these little gems add another layer of freshness.
- Shredded cheddar cheese: Melty, savory topping for that extra indulgence.
- Plain Greek yogurt: Creates a creamy dressing that’s tangy and protein-rich.
- Fresh lime juice: Brightens the dressing with a refreshing citrus zing.
- Optional jalapeno: Adds a touch of heat if you’re feeling adventurous.
How to Make High Protein Southwest Chicken Salad Recipe
Step 1: Season and Grill the Chicken
Start by heating a large non-stick grill pan over medium-high heat to get it nice and hot. While it’s warming up, mix the olive oil with chili powder, ground cumin, garlic powder, salt, and pepper in a small bowl. Brush this spicy, aromatic blend onto both sides of the chicken breasts—this seasoning is what infuses the chicken with that unmistakable Southwest flavor. Grill the chicken for about 6-7 minutes per side until cooked through and beautifully charred. Once done, let it rest for five minutes to lock in those juices before slicing into strips.
Step 2: Prepare the Salad Base
While the chicken grills, combine the rinsed black beans, corn kernels, diced red bell pepper, creamy avocado, chopped red onion, fresh cilantro, romaine lettuce, and halved cherry tomatoes in a large salad bowl. This medley creates a colorful, nutrient-packed foundation that balances softness, crunch, and creaminess all at once.
Step 3: Make the Creamy Dressing
In a small bowl, whisk together the plain Greek yogurt, freshly squeezed lime juice, salt, and pepper. This light yet creamy dressing brings a tangy brightness that ties all the salad ingredients together beautifully. Adjust the seasoning to your liking—more lime for zing or a pinch more salt for depth.
Step 4: Toss, Assemble, and Serve
Pour the dressing over the salad base and toss gently to coat everything evenly. Lay the grilled chicken strips and shredded cheddar cheese over the top, adding that perfect finishing touch. For a little extra heat, scatter the optional minced jalapeno across the salad. Grab your fork because your High Protein Southwest Chicken Salad Recipe is ready to enjoy immediately!
How to Serve High Protein Southwest Chicken Salad Recipe
Garnishes
Adding the right garnishes can take your salad from great to unforgettable. Sprinkle extra fresh cilantro leaves or a few avocado slices to amp up freshness. A squeeze of lime on top just before serving will add a bright, zippy finish that wakes up every bite. If you love a little spice, a dash of smoked paprika or some sliced green onions can add complexity without overpowering the delicate flavors.
Side Dishes
This salad stands strong on its own, but pairing it with warm, crusty cornbread or a side of tortilla chips adds an enjoyable textural contrast. For a heartier meal, a bowl of black bean soup or a light Mexican-style rice makes a fantastic complement, enhancing the Southwest vibe.
Creative Ways to Present
Transform this salad into a handheld delight by stuffing it into whole wheat tortillas for delicious wraps. For a fun twist at gatherings, serve the salad layered in mason jars to showcase the colorful ingredients. You can even turn it into a loaded taco salad by crushing some tortilla chips on top before serving to add irresistible crunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the salad and dressing separately in airtight containers to maintain freshness and texture. The chicken and salad base keep well for up to two days in the fridge, so you can enjoy this healthy meal again without losing any of the vibrant flavors.
Freezing
While the cooked chicken freezes well on its own, freezing the complete salad is not recommended because ingredients like lettuce and avocado don’t hold up well after thawing. For best results, freeze extra grilled chicken strips separately to add to fresh salad bases whenever you want a quick protein boost.
Reheating
Reheat leftover grilled chicken gently in a skillet over medium heat or in the microwave to avoid drying it out. Once warmed through, add it back to a freshly tossed salad base for a quick, satisfying meal. Avoid reheating the salad itself to keep the greens crisp and fresh.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and juiciness to the salad. Just adjust the cooking time slightly, grilling thighs until they reach an internal temperature of 165°F for safety.
Is this salad suitable for meal prepping?
Yes! Just be sure to keep the dressing separate until you’re ready to serve to prevent the lettuce from wilting. The components store well individually and come together quickly when it’s time to eat.
Can I make this recipe vegetarian?
Definitely. Replace the grilled chicken with grilled tofu, tempeh, or extra black beans for a vegetarian-packed protein punch, and you’ll still enjoy the robust Southwest flavors.
What can I substitute for Greek yogurt if I’m dairy-free?
Coconut yogurt or a cashew-based yogurt works well as dairy-free alternatives. They maintain the creamy texture needed for the dressing, although the tanginess might be milder.
How spicy is this salad?
The level of heat is quite mild by default, thanks to the chili powder and optional jalapeno. You can easily adjust spiciness by adding more jalapeno, using a spicier chili powder, or including a dash of hot sauce in the dressing.
Final Thoughts
This High Protein Southwest Chicken Salad Recipe is a true crowd-pleaser that brings vibrant flavors, satisfying textures, and wholesome nutrition together in one bowl. It’s perfect for busy weeknights, healthy lunches, or anytime you crave something fresh and fulfilling. Give it a try—you just might find yourself making it again and again!
Print
High Protein Southwest Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Southwest American
- Diet: Low Fat
Description
A flavorful and protein-packed Southwest Chicken Salad featuring grilled chicken breasts, black beans, corn, fresh vegetables, and a zesty Greek yogurt lime dressing. Perfect for a healthy, satisfying meal with a blend of bold spices and fresh ingredients.
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
- 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 prepare for cooking the chicken evenly and develop a nice char.
- Mix Seasonings: In a small bowl, combine olive oil, chili powder, ground cumin, garlic powder, salt, and pepper to create a flavorful seasoning mixture.
- Season Chicken: Brush the seasoning mixture generously over both sides of the chicken breasts, ensuring full coverage for maximum flavor.
- Grill Chicken: Place the seasoned chicken breasts on the preheated grill pan and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Remove from pan and let rest for 5 minutes.
- Prepare Salad Base: While the chicken cooks, combine black beans, corn, diced red bell pepper, diced avocado, finely chopped red onion, chopped cilantro, chopped romaine lettuce, and halved cherry tomatoes in a large salad bowl.
- Make Dressing: In a small bowl, whisk together plain Greek yogurt, lime juice, and a pinch of salt and pepper until smooth and creamy. Adjust seasoning to taste.
- Toss Salad: Pour the dressing over the salad mixture and gently toss until all ingredients are evenly coated with the dressing.
- Assemble Salad: 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 using.
- Serve or Store: Serve the salad immediately for the freshest flavor, or refrigerate in an airtight container for up to 2 days.
Notes
- For extra heat, keep the jalapeno seeds or add a dash of hot sauce to the dressing.
- Use fresh corn when in season for the best flavor, or frozen corn that has been thawed if fresh isn’t available.
- Leftover grilled chicken can be stored separately and added just before serving to maintain texture.
- This salad is great served chilled or at room temperature.
- To make it lower fat, omit or reduce the cheddar cheese and use low-fat Greek yogurt.
