Name: Southwest Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1.5 lb (680 g) boneless, skinless chicken breasts; 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil (for brushing chicken); 1 can (15 oz / ~425 g) black beans, drained and rinsed; 1 cup (about 165 g) sweet corn kernels (fresh, canned, or thawed frozen); 6 cups chopped romaine lettuce (about 6–8 oz / ~170–225 g); 1 large avocado, diced; 1 pint (about 300 g) cherry tomatoes, halved; 1/4 cup plain Greek yogurt; 2 tbsp mayonnaise (or extra Greek yogurt for lighter); 1–2 chipotle peppers in adobo, minced; 2 tbsp fresh lime juice; 1 tsp honey or maple syrup; 1/4 tsp kosher salt (adjust to taste); 2–3 tbsp water to thin, if needed

Description

A vibrant salad featuring grilled chicken, black beans, and a smoky chipotle-lime dressing, perfect for weeknight dinners or potlucks.

Ingredients

Scale

1.5 lb (680 g) boneless, skinless chicken breasts
1 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil (for brushing chicken)
1 can (15 oz / ~425 g) black beans, drained and rinsed
1 cup (about 165 g) sweet corn kernels (fresh, canned, or thawed frozen)
6 cups chopped romaine lettuce (about 6–8 oz / ~170–225 g)
1 large avocado, diced
1 pint (about 300 g) cherry tomatoes, halved
1/4 cup plain Greek yogurt
2 tbsp mayonnaise (or extra Greek yogurt for lighter)
1–2 chipotle peppers in adobo, minced
2 tbsp fresh lime juice
1 tsp honey or maple syrup
1/4 tsp kosher salt (adjust to taste)
2–3 tbsp water to thin, if needed

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Instructions

Pat chicken breasts dry and brush with olive oil. Rub with chili powder, cumin, smoked paprika, salt, and pepper. Preheat grill to medium-high. Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
In a small bowl, whisk together Greek yogurt, mayonnaise, minced chipotle, lime juice, honey, and salt. Add water 1 tbsp at a time until you reach desired consistency. Taste and adjust seasoning.
In a large bowl, combine black beans, sweet corn, chopped romaine, diced avocado, and halved cherry tomatoes. Add sliced grilled chicken on top, drizzle with chipotle-lime dressing, and gently toss to combine.
Serve immediately or portion for meal prep. If packing for lunches, store dressing separately and add just before eating.

Notes

For best texture, store avocado and dressing separately. Consume within 24 hours for optimal freshness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 5g
Sodium: 520mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 11g
Protein: 55g
Cholesterol: 60mg