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Southwest Chicken Salad Copy

Southwest Chicken Salad combines shredded chicken, romaine, black beans, corn, tomatoes, and avocado.
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Prep Time 15 minutes
Course Salad, Main Course
Cuisine Southwest-Inspired, American

Ingredients
  

For the Salad

  • 4 cups chopped romaine lettuce
  • 2 cups cooked shredded chicken breast
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup frozen or canned corn thawed if frozen and drained
  • 1 cup cherry tomatoes halved
  • 1 large avocado diced
  • 1/2 cup crumbled cotija cheese optional
  • 1/4 cup chopped fresh cilantro

For the Chipotle Lime Dressing

  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle powder
  • 1 garlic clove minced
  • Salt and black pepper to taste

For Cooking the Chicken (If Needed)

  • 1 pound boneless skinless chicken breast
  • Salt and black pepper to taste
  • A pinch of chili powder

Instructions
 

Step 1: Make the Dressing

  • In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, honey, cumin, smoked paprika, chipotle powder, and minced garlic.
  • Season with salt and black pepper. Mix until smooth and creamy, then set aside.

Step 2: Prepare the Chicken

  • If using already cooked chicken, skip this step.
  • Season the chicken breasts with salt, pepper, and chili powder.
  • Heat a skillet over medium heat and cook the chicken for about 6–8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
  • Let the chicken rest for 5 minutes before shredding or dicing.

Step 3: Prepare the Vegetables

  • Wash and chop the romaine lettuce.
  • Rinse and drain the black beans and corn. Cut the cherry tomatoes in half and dice the avocado.
  • Chop the fresh cilantro.

Step 4: Assemble the Salad

  • In a large bowl, combine the romaine lettuce, shredded chicken, black beans, corn, and cherry tomatoes.
  • Add the diced avocado and crumbled cotija cheese.

Step 5: Add the Dressing

  • Drizzle the creamy dressing over the Southwest Chicken Salad.
  • Toss gently until everything is evenly coated.
  • Garnish with fresh cilantro and serve immediately.

Notes

For a dairy-free version, replace the Greek yogurt with unsweetened dairy-free yogurt and skip the cheese.
For a more filling meal, serve the salad with brown rice or quinoa.
You can also turn this southwest salad bowl into a delicious wrap using a large tortilla.
If you prefer a lighter dressing, reduce the olive oil and add a little extra lime juice.