Southwestern Chicken Salad Incredible Ultimate (Printable View)
Tender spiced grilled chicken over crisp greens, beans, corn, and creamy avocado with zesty lime dressing.
# What You Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Salad Base
09 - 6 cups mixed salad greens (romaine, baby spinach, or spring mix)
10 - 1 cup canned black beans, rinsed and drained
11 - 1 cup cherry tomatoes, halved
12 - 1 red bell pepper, diced
13 - 1 cup fresh or frozen corn kernels, cooked and cooled
14 - 1/2 red onion, thinly sliced
15 - 1 ripe avocado, diced
16 - 1/4 cup fresh cilantro, chopped
→ Creamy Lime Dressing
17 - 1/3 cup sour cream or plain Greek yogurt
18 - 2 tablespoons fresh lime juice
19 - 2 tablespoons olive oil
20 - 1 tablespoon honey
21 - 1 teaspoon chili powder
22 - 1/2 teaspoon ground cumin
23 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
24 - 1/2 cup shredded cheddar or Monterey Jack cheese
25 - 1/2 cup tortilla strips or crushed tortilla chips
26 - Fresh jalapeño slices, to taste
# How To Make It:
01 - Set a grill or grill pan to medium-high heat and allow it to come to temperature.
02 - Brush the chicken breasts with olive oil, then evenly coat both sides with chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Place the seasoned chicken on the hot grill and cook for 5 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing.
04 - While the chicken rests, whisk together the sour cream or Greek yogurt, fresh lime juice, olive oil, honey, chili powder, ground cumin, salt, and pepper in a small bowl until smooth and well blended. Adjust seasoning to taste.
05 - In a large serving bowl, combine the mixed greens, black beans, cherry tomatoes, diced bell pepper, corn, sliced red onion, avocado, and cilantro. Toss gently to distribute evenly.
06 - Arrange the sliced grilled chicken over the salad, drizzle generously with the creamy lime dressing, and sprinkle with shredded cheese, tortilla strips, and jalapeño slices if desired. Serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The spice rub on the chicken creates a crust that makes you want to eat it straight off the grill before it ever reaches the salad bowl.
- The creamy lime dressing comes together in about sixty seconds and tastes like something from a restaurant that charges eighteen dollars a plate.
02 -
- Do not skip the resting time for the chicken because cutting into it immediately sends all the juices running onto your cutting board instead of staying inside the meat where they belong.
- Tasting the dressing before you dress the salad is non negotiable because lime sizes vary wildly and one lime might give you barely a tablespoon while another floods the bowl.
03 -
- Pat the chicken completely dry with paper towels before adding the oil and spices because excess moisture is the enemy of a good sear and will cause the chicken to steam instead of grill.
- Whisk the dressing in a glass jar with a lid so you can shake it to recombine right before serving since it will naturally separate as it sits in the refrigerator.