Southwest Chicken Salad
A vibrant and hearty salad filled with charred corn, spiced chicken, creamy avocado, and crunchy tortilla strips, perfect for a quick dinner or family gathering.
Ingredients
Salad Ingredients
- 1 lb Boneless, skinless chicken breasts or thighs, sliced thin Thighs stay juicier.
- 1 tablespoon Olive oil For searing and dressing.
- 1 teaspoon Chili powder For Southwest smoky flavor.
- 1 teaspoon Smoked paprika For Southwest smoky flavor.
- 1/2 teaspoon Ground cumin Adds earthiness.
- 1/2 teaspoon Garlic powder Savory flavor.
- 1/2 teaspoon Onion powder Savory flavor.
- Salt to taste Salt
- Black pepper to taste Black pepper
- 4 cups Romaine lettuce, chopped
- 2 cups Baby spinach
- 1 cup Corn kernels Fresh, roasted, or thawed frozen; roast for smokiness.
- 1 can Black beans, rinsed and drained For protein.
- 1 medium Red bell pepper, diced For sweetness and color.
- 1 cup Cherry tomatoes, halved For juicy pops.
- 1 medium Avocado, sliced Creamy contrast.
- 1/2 small Red onion, thinly sliced For sharpness.
- 1/2 cup Shredded cheddar or cotija (optional)
- 1 cup Tortilla strips or crushed tortilla chips For crunch.
- 1 lime Lime wedges For serving.
Dressing Ingredients
- 1/3 cup Greek yogurt or sour cream Creamy base.
- 2 tablespoons Mayonnaise For richness.
- 1 lime Lime juice Freshly squeezed.
- 1 tablespoon Honey For sweetness.
- 1 teaspoon Chipotle in adobo or hot sauce Adjust for preference.
- Salt to taste Salt
- Black pepper to taste Black pepper
Instructions
Preparation
- Marinate the chicken: In a bowl, toss chicken slices with olive oil, chili powder, smoked paprika, cumin, garlic powder, and salt and pepper. Let rest for 5–10 minutes while you prep veggies.
- Make the dressing: Whisk together Greek yogurt, mayonnaise, lime juice, honey, and chipotle in adobo. Season with salt and pepper and taste for balance.
Cooking
- Cook the chicken: Heat a skillet over medium-high heat with a drizzle of olive oil. Sear chicken for 3–4 minutes per side until golden and cooked through. Let rest for 5 minutes, then slice.
- Roast or sauté corn: In the same skillet, toss corn kernels with a pinch of salt and char until golden, about 4–5 minutes.
Assembly
- In a large bowl, combine chopped romaine, spinach, black beans, roasted corn, diced red pepper, halved cherry tomatoes, and thinly sliced red onion. Add sliced chicken and avocado.
- Drizzle dressing over the salad and toss gently. Top with shredded cheddar or crumbled cotija and a handful of tortilla strips. Serve with lime wedges on the side.
Notes
Store leftover salad without tortilla strips in an airtight container for up to 3 days. Dressing lasts in the fridge for up to 5 days. Cooked chicken freezes well in portions; thaw and add to salads or bowls for fast meals.