Description
A vibrant and flavorful Southwest Chicken Salad featuring juicy, spiced chicken breasts atop a bed of fresh romaine, black beans, corn, and colorful vegetables, all tossed in a tangy homemade Southwest yogurt dressing. Perfect for a healthy, satisfying meal packed with bold Tex-Mex flavors.
Ingredients
Scale
Chicken and Spice Rub
- 2 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Salad
- 6 cups chopped romaine lettuce
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro
Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Optional Garnishes
- Tortilla strips
- Shredded cheddar cheese
- Jalapeño slices
- Sour cream
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels to ensure a good sear.
- Make the Spice Rub: In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
- Season the Chicken: Rub the spice mixture evenly all over the chicken breasts for balanced flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until cooked through and the internal temperature reaches 165°F (74°C).
- Rest the Chicken: Remove chicken from skillet and let rest for 5-10 minutes to retain juices before slicing or shredding.
- Slice or Shred: Cut the chicken into thin strips or shred using two forks based on your preference for the salad.
- Prepare the Dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, olive oil, honey, chili powder, cumin, garlic powder, salt, and pepper. Adjust seasoning and thin with water if needed.
- Chill the Dressing: Cover and refrigerate the dressing until ready to assemble the salad to meld flavors.
- Assemble the Salad: In a large bowl, combine chopped romaine lettuce, black beans, corn, diced red bell pepper, sliced red onion, diced avocado, halved cherry tomatoes, and chopped cilantro.
- Add Chicken: Add the sliced or shredded chicken on top of the salad mixture.
- Toss with Dressing: Pour the prepared dressing over the salad and gently toss to evenly coat all ingredients.
- Serve: Serve immediately for the freshest taste.
- Garnish: Top with tortilla strips, shredded cheddar cheese, jalapeño slices, and sour cream as desired for added texture and flavor.
Notes
- For best flavor, use fresh lime juice in the dressing.
- If using frozen corn, thaw and drain excess moisture before adding.
- You can substitute mayonnaise with extra Greek yogurt for a lighter dressing.
- To make this gluten-free, ensure tortilla strips and other toppings are gluten-free.
- Leftover chicken can be refrigerated separately and added just before serving to prevent soggy salad.
