Southwest Chicken Salad (Printer-friendly)
Grilled chicken with black beans, corn, and fresh greens dressed in chipotle lime for a flavorful mix.
# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Salad
09 - 6 cups mixed salad greens (romaine, leaf lettuce, or baby spinach)
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup corn kernels (fresh, frozen, or canned)
13 - 1/2 medium red onion, thinly sliced
14 - 1 large avocado, sliced
15 - 1/2 cup shredded cheddar or Monterey Jack cheese
16 - 1/4 cup fresh cilantro, chopped
→ Chipotle Lime Dressing
17 - 1/2 cup plain Greek yogurt
18 - 2 tablespoons mayonnaise
19 - 1 chipotle pepper in adobo sauce, minced
20 - 1 tablespoon adobo sauce (from chipotle can)
21 - 2 tablespoons fresh lime juice
22 - 1 tablespoon honey
23 - 1 clove garlic, minced
24 - 1/4 teaspoon salt
25 - 2 to 3 tablespoons water (to thin dressing as needed)
# Method:
01 - Heat grill or grill pan over medium-high heat until hot.
02 - Brush chicken breasts with olive oil, then evenly coat with chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
03 - Cook chicken on grill for 6 to 7 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes before slicing thinly.
04 - In a large mixing bowl, combine salad greens, cherry tomatoes, black beans, corn kernels, red onion slices, avocado, shredded cheese, and chopped cilantro.
05 - Whisk together Greek yogurt, mayonnaise, minced chipotle pepper, adobo sauce, lime juice, honey, garlic, and salt. Add water gradually to achieve a pourable consistency.
06 - Place sliced grilled chicken atop salad. Drizzle with chipotle lime dressing and gently toss to combine, or serve dressing on the side.
# Expert Tips:
01 -
- It tastes restaurant-quality but comes together faster than you can scroll through your phone.
- The dressing is so good you'll want to pour it on everything, and honestly, you should.
- It's hearty enough to be real food but light enough that you won't regret it afterward.
- Grilled chicken absorbs the lime and spice instead of sitting there being boring.
02 -
- Slicing chicken against the grain is the difference between tender pieces and chewy ones—look at how the fibers run and cut perpendicular to that direction.
- Add avocado only minutes before serving or it will oxidize and turn an unappetizing gray-brown.
- The dressing thickens slightly as it sits, so if you're making it ahead, keep water nearby to thin it again before serving.
03 -
- Pound your chicken breasts to even thickness before grilling so they cook uniformly instead of getting overcooked edges and raw centers.
- Make extra dressing and keep it refrigerated—it's extraordinary on grain bowls, grilled vegetables, or even as a dip for raw veggies.