Description
This Southwest Chicken Salad is a vibrant and flavorful dish combining grilled spiced chicken with fresh mixed greens, black beans, corn, and avocado, topped with cheddar cheese, crunchy tortilla strips, and a zesty lime Ranch dressing. Perfect for a healthy lunch or light dinner, it offers a delightful mix of textures and bold southwestern flavors.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Salad
- 6 cups mixed salad greens (romaine, spinach, and kale)
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup tortilla strips
Dressing
- 1/2 cup Ranch dressing
- 1 tablespoon lime juice
Instructions
- Prepare the Chicken: Preheat the grill or a skillet over medium-high heat. Season the chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper evenly on both sides.
- Cook the Chicken: Place the chicken on the grill or skillet and cook for 6-7 minutes on each side until fully cooked through, and no longer pink inside. Remove and let rest for a few minutes to retain juices, then slice into thin strips.
- Assemble the Salad Base: In a large mixing bowl, add the mixed salad greens, black beans, corn, cherry tomatoes, diced avocado, sliced red onion, chopped cilantro, and shredded cheddar cheese. Toss gently to combine all the ingredients evenly.
- Add the Chicken: Arrange the sliced chicken strips over the tossed salad mix evenly to distribute protein across the salad.
- Make the Dressing: In a small bowl or jar, whisk together the Ranch dressing and lime juice until fully blended to create a bright and creamy dressing.
- Dress the Salad: Drizzle the lime Ranch dressing over the salad and toss lightly to coat the ingredients and blend flavors without wilting the greens.
- Add Crunch: Sprinkle tortilla strips on top of the salad to add a satisfying crunchy texture with every bite.
- Serve: Serve the Southwest Chicken Salad immediately for best freshness or refrigerate for up to 2 hours to allow flavors to meld before serving.
Notes
- Use fresh chicken breasts for best flavor, but pre-cooked rotisserie chicken can be substituted for convenience.
- If grilling is not available, cooking the chicken in a skillet on the stovetop works equally well.
- Feel free to swap Ranch dressing with a cilantro lime vinaigrette for a lighter option.
- To make it gluten-free, ensure the tortilla strips are gluten-free or omit them.
- The salad can be prepared ahead but add avocado and tortilla strips just before serving to maintain freshness and crunch.
