Southwest Chicken Salad Recipe
Savor the refreshing flavors of this Southwest Chicken Salad, featuring perfectly grilled chicken, vibrant vegetables, and a zesty dressing. Ideal for summer gatherings or a light lunch, this salad is not only nutritious but also customizable to suit your taste. Enjoy the balance of textures and flavors in every bite, making it a perfect dish for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Southwestern
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- Juice of 2 fresh limes
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or canned)
- 1 can (15 oz) black beans, rinsed and drained
- 1 avocado, diced
- ½ cup sour cream (or Greek yogurt)
- ½ cup salsa
Instructions
- Preheat grill or skillet over medium-high heat. Brush chicken with olive oil and season with chili powder, salt, and pepper. Grill for about 6 minutes per side until cooked through (165°F).
- Let the chicken rest for 5 minutes to retain juices.
- While chicken rests, chop romaine lettuce and halve cherry tomatoes.
- In a large bowl, combine lettuce, tomatoes, corn, black beans, and avocado; toss gently.
- In a small bowl, whisk together sour cream and salsa until smooth.
- Slice chicken and layer it on top of the salad mixture. Drizzle with dressing before serving.
Nutrition
- Serving Size: 1 salad (approx. 350g)
- Calories: 490
- Sugar: 6g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Customize your salad with additional toppings like cilantro or tortilla strips for extra crunch. For variations: swap grilled chicken for shrimp or tofu; add jalapeños for heat.