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Spicy Southwest Chicken Salad 1

Spicy Southwest Chicken Salad

This healthy and filling chicken salad combines lean protein, fresh vegetables, and bold spices to create a perfect option for easy summer lunches or when entertaining guests.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Salad
Cuisine Mexican, Southwestern
Servings 4 servings
Calories 375 kcal

Equipment

  • Grill or Skillet
  • Large Mixing Bowl
  • Cutting Board
  • Sharp Knife
  • Small Bowl for Dressing

Ingredients
  

For the salad base

  • 2 boneless, skinless chicken breasts approximately 1 pound, grilled and diced
  • 1 large romaine lettuce heart chopped (about 4 cups)
  • 1 cup cherry tomatoes halved
  • 1 medium avocado diced
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh, frozen, or fire-roasted
  • 1/2 red onion finely diced
  • 1/2 cup fresh cilantro roughly chopped

For the spicy Southwest dressing

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or agave for a vegan option
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle powder adjust to your heat preference
  • 1/4 teaspoon smoked paprika
  • 1 small garlic clove minced
  • salt and pepper to taste

Optional toppings

  • crushed tortilla chips for crunch
  • crumbled cotija or feta cheese
  • sliced jalapeños for extra heat
  • lime wedges for serving

Instructions
 

  • Season chicken breasts with salt, pepper, and a sprinkle of cumin. Grill over medium-high heat for 5-6 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before dicing into bite-sized pieces.
  • Whisk together olive oil, lime juice, honey, cumin, chipotle powder, smoked paprika, minced garlic, salt, and pepper in a small bowl until well combined.
  • Wash and dry all produce thoroughly. Chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, dice the avocado and red onion, and roughly chop the cilantro.
  • In a large bowl, combine the chopped lettuce, cherry tomatoes, black beans, corn, red onion, and half the cilantro. Toss gently to mix.
  • Top the salad with diced chicken and avocado. Drizzle with the spicy Southwest dressing and garnish with remaining cilantro and any optional toppings you prefer.

Notes

For extra flavor, marinate the chicken in lime juice and a dash of cumin for 30 minutes before grilling.
For a time-saving hack, prep these ingredients up to 24 hours in advance (except the avocado, which should be cut just before serving).
For individual servings, create a beautiful presentation by layering ingredients in sections rather than mixing completely.
Make it vegan by replacing honey with agave and adding extra beans or roasted sweet potatoes instead of chicken.

Nutrition

Calories: 375kcalCarbohydrates: 23gProtein: 29gFat: 19gSaturated Fat: 3gCholesterol: 66mgSodium: 285mgFiber: 8gSugar: 5g
Keyword Chicken Salad, Southwest, Spicy, Healthy, High Protein
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