Description
A vibrant, flavor-packed Southwest chicken salad featuring juicy spiced chicken, crisp veggies, creamy avocado, and a zesty yogurt-lime dressing—ready in under 30 minutes.
Ingredients
2 boneless, skinless chicken breasts
1 tbsp olive oil (for cooking the chicken)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
Salt and pepper, to taste
4 cups mixed greens
1 cup corn kernels
1 cup black beans, drained and rinsed
1/2 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup avocado, diced
1/2 cup shredded cheddar cheese (optional)
Tortilla strips or crushed tortilla chips (optional)
3 tbsp Greek yogurt (or sour cream, or avocado)
1 tbsp lime juice
1 tbsp olive oil
1 tsp honey (optional)
1 tsp chili powder or hot sauce (optional)
Salt and pepper, to taste
Instructions
- Season chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Heat olive oil in a pan over medium heat and cook chicken for 5–7 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
- In a small bowl, whisk together Greek yogurt, lime juice, olive oil, honey, chili powder, salt, and pepper for the dressing. Add hot sauce if desired.
- In a large bowl, combine mixed greens, corn, black beans, cherry tomatoes, red onion, and avocado.
- Top with sliced chicken, drizzle with dressing, and toss gently.
- Sprinkle shredded cheddar and tortilla strips on top if using. Serve immediately.
Notes
Use rotisserie chicken for a quicker option.
Swap chicken with tofu or chickpeas for a vegan version.
Add jalapeños or cayenne for more heat.
Keep dressing separate if meal prepping.
Store undressed salad in fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg