Description
This High Protein Southwest Chicken Salad combines grilled spiced chicken breasts with a vibrant mix of black beans, corn, fresh vegetables, and a tangy Greek yogurt-lime dressing. Packed with protein and bursting with southwestern flavors, this colorful salad is perfect for a healthy lunch or dinner that can be served immediately or refrigerated for later enjoyment.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Salad
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
Dressing
- 1/4 cup plain Greek yogurt
- Juice of 1 lime
- Salt and pepper to taste
Optional
- 1 jalapeno, seeded and minced
Instructions
- Preheat Grill Pan: Preheat a large non-stick grill pan over medium-high heat to ensure it is hot enough to sear the chicken evenly.
- Prepare Seasoning Mix: In a small bowl, combine the olive oil, chili powder, ground cumin, garlic powder, salt, and pepper to create a flavorful marinade for the chicken.
- Season Chicken: Brush the seasoning mixture on both sides of the chicken breasts to coat them thoroughly.
- Grill Chicken: Place the chicken breasts on the hot grill pan and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C), indicating they are fully cooked. Remove from heat and let the chicken rest for 5 minutes before slicing into strips to retain juices.
- Prepare Salad Base: While the chicken cooks, combine the rinsed black beans, corn, diced red bell pepper, diced avocado, chopped red onion, chopped cilantro, chopped romaine lettuce, and halved cherry tomatoes in a large salad bowl.
- Make Dressing: In a small bowl, mix the plain Greek yogurt, fresh lime juice, and a pinch of salt and pepper until smooth. Adjust seasoning to taste to balance the tanginess.
- Toss Salad with Dressing: Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated without mashing the avocado.
- Add Chicken and Cheese: Top the dressed salad with the sliced grilled chicken and sprinkle shredded cheddar cheese over the top. Garnish with minced jalapeno if desired for extra heat.
- Serve: Serve the salad immediately to enjoy the fresh flavors, or refrigerate for up to 2 days for a convenient ready-to-eat meal.
Notes
- To reduce sodium, use low-sodium beans and adjust salt accordingly.
- Fresh corn adds more sweetness, but canned or frozen corn works perfectly when fresh is not available.
- Resting the chicken after grilling helps retain moisture and improves texture.
- This salad can be made ahead and stored in the refrigerator, but add avocado and dressing just before serving to prevent browning and sogginess.
- Omit cheese or use a plant-based alternative to make the salad suitable for vegetarians.
