Southwest Chicken Salad: A Flavor-Packed Weeknight Dinner

A hearty, protein-packed meal combining smoky grilled chicken with crisp vegetables, creamy avocado, and crunchy tortilla strips. This recipe offers bold Tex-Mex flavors in a lighter format, perfect for weeknight dinners.

Ingredients

• 6 cups romaine lettuce, chopped
• 2 boneless, skinless chicken breasts (about 1 pound)
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 1 cup black beans, rinsed and drained
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• 1 cup tortilla strips or crushed tortilla chips
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• For the Creamy Southwest Dressing: 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon taco seasoning
• 1 tablespoon chopped cilantro
• 1 teaspoon hot sauce (optional)
• Salt to taste

Instructions

1. Pat chicken breasts dry with paper towels. Rub both sides with olive oil, then sprinkle with chili powder, cumin, garlic powder, salt, and pepper. Press seasonings into the meat and let sit at room temperature for 10 minutes.
2. Heat grill or grill pan to medium-high heat. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
3. While chicken rests, whisk together sour cream, mayonnaise, lime juice, taco seasoning, cilantro, and hot sauce (if using) in a small bowl. Taste and adjust seasoning.
4. Prepare vegetables: thaw frozen corn if using, drain and rinse black beans, halve cherry tomatoes, and dice avocado.
5. Slice the rested chicken into thin strips against the grain.
6. Divide chopped lettuce among four bowls. Arrange corn, black beans, cherry tomatoes, and avocado in sections on top. Place sliced chicken on top and sprinkle with shredded cheddar cheese.
7. Add tortilla strips right before serving to maintain crunch. Drizzle with creamy dressing or serve on the side.

Notes

Prep time: 15 minutes; Cooking time: 15 minutes; Total time: 30 minutes. Serves 4. Nutritional info per serving: 520 calories, 38g protein, 32g carbs, 28g fat. Variations include using rotisserie chicken, adding jalapeños or chipotle peppers, or substituting dairy-free ingredients. Store components separately; chicken lasts 4 days, dressing 5 days. Do not freeze the assembled salad.