Name: Southwest Chicken Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Southwest
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb / 450 g); 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 3/4 teaspoon salt; 1/2 teaspoon black pepper; Juice of 1/2 medium lime (about 1 tablespoon); 6 cups chopped romaine lettuce or mixed greens; 1 cup cherry tomatoes, halved; 1 cup corn, grilled or canned and drained; 1 can (15 oz / 425 g) black beans, rinsed and drained; 1 medium avocado, sliced; 1/2 cup shredded cheddar or pepper jack cheese; 1/4 cup thinly sliced red onion; 1/2 cup tortilla strips or crushed tortilla chips (optional); 1/2 cup ranch dressing; 2 tablespoons salsa; 1 tablespoon fresh lime juice; 1 teaspoon chili powder; 1/2 teaspoon ground cumin

Description

This Southwest Chicken Salad is a vibrant, hearty salad featuring spiced grilled chicken, fresh vegetables, avocado, black beans, and a zesty creamy southwest dressing. It’s satisfying, customizable, and perfect for quick lunches or light dinners.

Ingredients

2 boneless, skinless chicken breasts (about 1 lb / 450 g)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
Juice of 1/2 medium lime (about 1 tablespoon)
6 cups chopped romaine lettuce or mixed greens
1 cup cherry tomatoes, halved
1 cup corn, grilled or canned and drained
1 can (15 oz / 425 g) black beans, rinsed and drained
1 medium avocado, sliced
1/2 cup shredded cheddar or pepper jack cheese
1/4 cup thinly sliced red onion
1/2 cup tortilla strips or crushed tortilla chips (optional)
1/2 cup ranch dressing
2 tablespoons salsa
1 tablespoon fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin

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Instructions

Brush chicken breasts with olive oil and season with chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice.
Grill or pan-sear chicken over medium heat for 5–6 minutes per side until cooked through (165°F/74°C internal temperature).
Let chicken rest for 5 minutes, then slice into strips.
In a small bowl, whisk together ranch dressing, salsa, lime juice, chili powder, and cumin to make the dressing.
In a large bowl, combine greens, cherry tomatoes, corn, black beans, avocado, shredded cheese, and red onion.
Top with sliced chicken and drizzle with the southwest dressing.
Toss gently and sprinkle with tortilla strips or chips if using. Serve immediately.

Notes

Store dressing separately if preparing salad in advance to prevent soggy greens.
For added crunch, serve with tortilla chips on the side.
Use a meat thermometer to ensure chicken is fully cooked.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Salad
Method: Grilling or Pan-Searing
Cuisine: Southwest

Nutrition

Serving Size: 1 salad (with dressing)
Calories: 480
Sugar: 5g
Sodium: 690mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 8g
Protein: 35g
Cholesterol: 90mg