Description
This Quick Southwest Chicken Salad is a bold, colorful, and nourishing dish that comes together in under 30 minutes. Featuring juicy grilled chicken, black beans, corn, cherry tomatoes, and crunchy tortilla chips over a crisp bed of greens, it’s drizzled with a zesty homemade southwest dressing. Ideal for lunch, dinner, or meal prep, this recipe offers flavor, texture, and convenience in every bite.
Ingredients
Scale
For the Salad:
- 2 boneless, skinless chicken breasts
- 6 cups chopped romaine lettuce or mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, canned, or thawed)
- 1/2 cup crushed tortilla chips
Optional Add-ins:
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded cheese (cheddar or Monterey Jack)
- 1 jalapeño, sliced
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp honey or agave
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- Marinate chicken in olive oil, lime juice, garlic, cumin, paprika, salt, and pepper for 15–20 minutes.
- Preheat grill or grill pan. Cook chicken for 6–7 minutes per side until it reaches 165°F. Rest, then slice.
- Wash and dry greens. Add to a large salad bowl.
- Prep toppings: halve tomatoes, rinse beans, drain corn.
- Add all veggies to the bowl with lettuce.
- In a small jar, mix dressing ingredients and shake well.
- Top greens with sliced chicken, tortilla chips, and dressing.
- Toss gently just before serving.