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Creamy Southwest Chicken Salad

A delightful dish reflecting the vibrant flavors of Southwestern cuisine with fresh greens, tender grilled chicken, and a zesty creamy dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Southwestern
Calories: 400
Ingredients Method Notes

Ingredients
  

Salad Base
  • 6 cups Romaine or Mixed Greens Opt for fresh, crisp greens.
  • 2 large Grilled Chicken Breasts, cooked and shredded Chicken should be thoroughly cooked.
  • 1 cup Corn Kernels Can be fresh or frozen.
  • 1 medium Red Bell Pepper, diced small For vibrant color.
  • 1/4 cup Red Onion, finely diced
  • 1 can (15 oz) Black Beans, rinsed and drained Can substitute with chickpeas.
  • 1/2 cup Cilantro, chopped
  • 1/2 cup Avocado or Mayo (mix of both recommended) Can use Greek yogurt for a lighter option.
  • 2-3 tablespoons Lime Juice, fresh squeezed Enhances flavor.
  • 1 teaspoon Ground Cumin For seasoning.
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Honey
  • Salt and Pepper to taste
  • Optional: Sliced Avocado, Feta or Queso Fresco, Jalapenos For additional toppings.

Method
 

Preparation
  1. Season your chicken breasts with salt, pepper, and cumin. Grill or bake at 400°F (200°C) for 20-25 minutes until the internal temperature reaches 165°F (74°C).
  2. In a small bowl, whisk the mayo, mashed avocado, lime juice, honey, cumin, smoked paprika, salt, and pepper until smooth for the dressing.
  3. Dice the red bell pepper and red onion, drain and rinse the black beans, and chop the cilantro.
Mixing
  1. In a large mixing bowl, combine the shredded chicken, corn, bell pepper, red onion, black beans, and cilantro. Toss gently.
  2. Fold in the lettuce or mixed greens and pour about 2/3 of the dressing over the top. Toss gently to coat everything evenly.
  3. Divide the salad into containers, topping with sliced avocado and crumbled cheese if desired. Serve immediately or store for later.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months. Keep dressing separate until ready to serve.