Southwest Chicken Salad
A quick and easy Southwest Chicken Salad filled with grilled chicken, black beans, sweet corn, and creamy avocado, drizzled with zesty chipotle-lime dressing. Perfect for weeknight dinners!
Ingredients
For the Salad
- 1 lb Grilled Chicken Seasoned with salt, pepper, and optionally marinated with lime juice.
- 1 15 oz can Black Beans Drained and rinsed.
- 1 cup Sweet Corn Fresh or frozen. Thaw if using frozen.
- 4 cups Romaine Lettuce Chopped.
- 1 whole Avocado Diced, ensure it is ripe.
- 1 cup Cherry Tomatoes Halved.
For the Dressing
- 1 serving Chipotle-Lime Dressing Homemade or store-bought, check for low sugar.
Instructions
Grilled Chicken Prep
- Preheat your grill or stovetop skillet over medium heat. Season chicken breasts with salt, pepper, and optional spices like smoked paprika.
- Cook chicken for about 6-7 minutes on each side, or until the internal temperature hits 165°F. Let it rest after grilling.
Tossing the Veggies
- In a large serving bowl, chop romaine lettuce and toss it in.
- Rinse and drain black beans, then add them.
- If corn is frozen, microwave it as per package instructions, then add it.
- Slice cherry tomatoes and dice avocado, adding both to the bowl.
Saucy Business
- Drizzle chipotle-lime dressing over the assembled ingredients and toss gently until all are coated.
Grilled Chicken Transfer
- Slice rested grilled chicken into bite-sized pieces and place it atop the salad.
Serve and Enjoy
- Serve immediately and enjoy the delightful flavors.
- Optionally pair with tortilla chips or a refreshing drink.
Notes
Store leftovers in an airtight container but keep avocado separate to avoid browning. Best enjoyed fresh.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 400mgFiber: 10gSugar: 5g
Tried this recipe?Let us know how it was!