🌶️ Southwest Chicken Salad
A fresh, filling salad with tender seasoned chicken, black beans, sweet corn, avocado, tomatoes, crunchy lettuce, and a creamy lime dressing. These are classic Southwest combinations used in several current recipes.
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Downshiftology
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Ingredients — serves 4
Chicken
1–1¼ lb (450–570 g) boneless, skinless chicken breasts
2 tbsp olive oil
Juice of 1 lime
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
Salt and black pepper
Salad
1 large head romaine lettuce, chopped
1 cup black beans, rinsed and drained
1 cup corn
1 cup cherry tomatoes, halved
1 avocado, diced
¼ red onion, thinly sliced
½ cup shredded cheddar or Monterey Jack
Fresh cilantro
Tortilla strips, optional
Jalapeño, optional
Creamy lime dressing
½ cup plain Greek yogurt
2 tbsp lime juice
1 tbsp salsa
½ tsp cumin
½ tsp chili powder
Salt and pepper
How to make it
Season the chicken: Mix olive oil, lime juice, chili powder, paprika, cumin, garlic powder, salt and pepper. Coat the chicken and let it sit for at least 30 minutes if you have time.
Cook: Grill or pan-sear until browned and the thickest part reaches 165°F/74°C. Rest for 5 minutes, then slice.
Make the dressing: Whisk the yogurt, lime juice, salsa and spices until smooth.
Build the salad: Add romaine, black beans, corn, tomatoes, onion, avocado and cheese to a large bowl.
Top with chicken: Add the sliced chicken, drizzle with the dressing, then finish with cilantro and tortilla strips.
Serve immediately for maximum crunch.
Tip: For especially juicy chicken, don’t overcook it; using a thermometer is more reliable than judging by cooking time alone. For meal prep, keep the dressing, avocado and crunchy toppings separate until serving.
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Eating Bird Food
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