Southwest Chicken Salad

Prep 10

Cook 15

Total 25

With smoky chicken and zesty dressing! So fresh, so bold. A salad that eats like a meal!

4 stars (1 ratings)

2 cups cooked chicken breast , diced or shredded (pre-cooked rotisserie chicken works perfectly)
1 romaine lettuce heart , chopped (about 4 cups)
1 cup cherry tomatoes , halved
1 medium avocado , diced
½ cup black beans , rinsed and drained
½ cup corn kernels (fresh, frozen and thawed, or canned)
¼ cup red onion , finely diced
¼ cup fresh cilantro , chopped
⅓ cup tortilla strips or crushed tortilla chips

Step 1: Prepare the Dressing
In a small bowl, whisk together lime juice, olive oil, honey, cumin, chili powder, salt, and pepper until well combined. The dressing should have a smooth consistency with the honey fully incorporated. Pro tip: Make double the dressing and store half in the refrigerator for up to one week to save time on your next salad.
Step 2: Prepare the Protein
If you're not using pre-cooked chicken, quickly cook two chicken breasts in a skillet over medium-high heat for about 4-5 minutes per side until the internal temperature reaches 165°F (74°C). Once cooled slightly, dice into bite-sized pieces. For meal prep efficiency, consider cooking extra chicken to use in other meals throughout the week.
Step 3: Assemble the Base Ingredients
In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced red onion, black beans, and corn. Toss gently to combine these ingredients, creating a colorful base for your southwest chicken salad recipe.
Step 4: Add the Finishing Touches
Add the diced avocado, chopped cilantro, and chicken to the bowl. Drizzle with the prepared dressing and toss gently until all ingredients are evenly coated. For best flavor, try to ensure every component gets some dressing.
Step 5: Garnish and Serve
Top your salad with tortilla strips or crushed tortilla chips just before serving to maintain their crunch. For an extra kick, add a squeeze of fresh lime juice or a few slices of jalapeño on top