Description
This High Protein Southwest Chicken Salad is a flavorful and nutritious dish combining grilled seasoned chicken breasts with a vibrant mix of black beans, corn, fresh vegetables, and a creamy lime-yogurt dressing. Perfect for a quick lunch or dinner, it balances protein with fresh produce and a zesty southwestern flair.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Salad Ingredients
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- Optional: 1 jalapeno, seeded and minced
Dressing
- 1/4 cup plain Greek yogurt
- Juice of 1 lime
- Pinch of salt and pepper
Instructions
- Preheat Grill Pan: Preheat a large non-stick grill pan over medium-high heat to prepare for grilling the chicken.
- Prepare Seasoning Mix: In a small bowl, combine olive oil, chili powder, ground cumin, garlic powder, salt, and pepper to create the seasoning mixture.
- Season Chicken: Brush the seasoning mixture evenly over both sides of the chicken breasts to ensure they are well coated with flavor.
- Grill Chicken: Place the seasoned chicken breasts on the preheated grill pan and cook for about 6-7 minutes per side, or until the chicken is fully cooked through. Remove from heat and let rest for 5 minutes before slicing into strips.
- Make Salad Base: While the chicken cooks, combine black beans, corn, diced red bell pepper, diced avocado, chopped red onion, cilantro, romaine lettuce, and halved cherry tomatoes in a large salad bowl.
- Prepare Dressing: In a small bowl, mix plain Greek yogurt, lime juice, and a pinch of salt and pepper until smooth. Adjust seasoning to taste if necessary.
- Toss Salad with Dressing: Pour the dressing over the salad ingredients and toss well until everything is evenly coated.
- Assemble Salad: Add the sliced grilled chicken strips on top of the tossed salad, sprinkle with shredded cheddar cheese, and garnish with minced jalapeno if desired.
- Serve: Serve the salad immediately for optimal freshness, or refrigerate and consume within 2 days.
Notes
- You can substitute chicken breasts with grilled turkey or tofu for a variation.
- For extra heat, keep the jalapeno seeds or add a dash of hot sauce.
- If corn is frozen, thaw it before adding to the salad.
- This salad is best served fresh but will keep in the fridge for up to 2 days.
- To make it dairy-free, omit the cheddar cheese and substitute Greek yogurt with a vegan alternative.
