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
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
- 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.
