Southwest Chicken Salad

Southwest Chicken Salad

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 15 minutes Total Time: 30 minutes
Yield: 4 servings Category: LUNCH Cuisine: Mexican Diet: Gluten-Free

Ingredients

  • Juicy grilled chicken breasts or thighs, seasoned with salt and pepper
  • 1 can black beans, rinsed and drained
  • 1 cup sweet corn, fresh roasted or thawed from frozen
  • 4 cups crunchy romaine lettuce, chopped
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup chipotle lime dressing
  • Optional: ½ cup shredded cheddar or cotija cheese
  • ¼ cup fresh cilantro, chopped
  • Lime wedges for serving
Cook Mode Prevent your screen from going dark

Instructions

  1. Grill the chicken until cooked through. Let it rest for a few minutes, then slice against the grain.
  2. In a large bowl, combine black beans, sweet corn, chopped romaine lettuce, diced avocado, and halved cherry tomatoes. Add cheese if using.
  3. Top with sliced chicken and gently mix everything together.
  4. Drizzle with chipotle lime dressing, toss gently to combine, and adjust seasoning to taste.
  5. Serve immediately or chill for meal prep, keeping the dressing separate until ready to eat.

Notes

  1. For added flavor, grill the chicken with a little chili powder. This salad is flexible; use rotisserie chicken or adjust ingredients for dietary preferences.