Southwest Chicken Salad
Southwest chicken salad stacks chili-spiced chicken, black beans, corn, avocado, and cilantro-lime ranch over crisp greens—the bold USA salad bowl that eats like a meal. Grill chicken to 165°F for a high-protein lunch that ranks alongside Cobb and Caesar.
🛒Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 8 cups chopped romaine or mixed greens
- 1 (15-ounce) can black beans, rinsed
- 1 cup corn kernels (thawed if frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup shredded cheddar or pepper jack
- 1/4 cup chopped cilantro
- Tortilla strips optional
- 1/2 cup cilantro-lime ranch or salsa ranch
🔧Kitchen Tools Needed
- Grill or skillet
- Instant-read thermometer
- Salad bowls
- Cutting board
📝Instructions
- 1
Rub chicken with oil, chili powder, cumin, paprika, and salt. Grill or sear over medium heat until 165°F, about 5–7 minutes per side for breasts. Rest; slice or dice.
- 2
Divide greens among bowls. Top with black beans, corn, tomatoes, avocado, cheese, cilantro, and chicken.
- 3
Add tortilla strips. Drizzle with cilantro-lime ranch.
- 4
Serve immediately with lime wedges if desired.
- 5
Refrigerate leftover chicken within 2 hours up to 3–4 days; assemble salads fresh and keep dressing separate.
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
❓Frequently Asked Questions
Rotisserie shortcut?
Toss diced rotisserie chicken with a pinch of chili powder and cumin.
Dairy-free?
Skip cheese and use a dairy-free cilantro-lime dressing.
Make it a wrap?
Stuff into large flour tortillas with the same toppings.
Corn char?
Quickly char corn in a dry skillet for extra flavor.
Food safety?
Chicken to 165°F; refrigerate leftovers within 2 hours.
