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Southwest Chicken Salad

Southwest Chicken Salad Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 6 cups chopped romaine or mixed greens
  • 1 cup cooked black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup halved cherry tomatoes
  • ½ small red onion, thinly sliced
  • 1 ripe avocado, diced
  • ¼ cup chopped fresh cilantro, plus more for serving
  • ½ cup plain Greek yogurt
  • 3 tbsp fresh lime juice
  • ¼ cup chopped cilantro
  • 1 small garlic clove, minced
  • ½ small jalapeño, seeded if desired
  • 1 tsp honey
  • ¼ tsp kosher salt
  • 2 tbsp olive oil

Method
 

  1. Pat chicken dry and season both sides with chili powder, cumin, garlic powder, ½ tsp salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 6 to 7 minutes per side until 165°F internally. Rest 5 minutes, then slice against the grain.
  2. Whisk together yogurt, lime juice, ¼ cup cilantro, garlic, jalapeño, honey, ¼ tsp salt, and 2 tbsp olive oil until smooth, about 30 seconds.
  3. In a large bowl, toss greens, beans, corn, tomatoes, onion, avocado, and ¼ cup cilantro with about half the dressing.
  4. Divide salad among plates, top with sliced chicken, and drizzle with remaining dressing. Finish with extra cilantro and lime wedges.

Notes

You can cook the chicken and make the dressing up to 2 days ahead; store them separately and assemble just before serving. If your dressing thickens after chilling, stir in a little water or lime juice.