If you’re craving a meal that hits all the right notes—packed with flavor, loaded with nutrients, and incredibly satisfying—this High Protein Southwest Chicken Salad Recipe is exactly what you need. Vibrant and fresh, every bite bursts with a harmonious balance of smoky spices, creamy avocado, crisp veggies, and tender grilled chicken. It’s a perfect dish whether you’re looking for a hearty lunch or a light dinner that’s as nutritious as it is delicious. Trust me, once you try this salad, it will quickly become one of your go-to recipes for a protein-packed, colorful meal.
Ingredients You’ll Need
Gathering the right ingredients for this salad is a breeze because each plays a crucial role in creating a symphony of textures and flavors. From tender grilled chicken infused with Southwest spices to the fresh crunch of bell peppers and crisp romaine, every element enhances the dish beautifully.
- 2 boneless, skinless chicken breasts: The star protein that makes this salad so satisfying and filling.
- 1 tablespoon olive oil: Essential for marinating and grilling the chicken to juicy perfection.
- 1 teaspoon chili powder: Adds smoky warmth that defines the Southwest flavor profile.
- 1 teaspoon ground cumin: Brings a deep earthy aroma and rich spice to the chicken.
- 1/2 teaspoon garlic powder: Infuses a subtle garlicky zing without overpowering the other flavors.
- Salt and pepper to taste: Balances all the spices and brightens the salad components.
- 1 (15-ounce) can black beans, rinsed and drained: A hearty source of plant-based protein and fiber.
- 1 cup corn kernels (fresh, canned, or frozen): Sweetness and pop add great texture contrast.
- 1 red bell pepper, diced: Provides a crisp, colorful crunch with a mild sweetness.
- 1 avocado, diced: Creamy richness that complements the zesty dressing perfectly.
- 1/2 red onion, finely chopped: Adds a subtle pungency and sharp bite.
- 1/4 cup chopped fresh cilantro: Brings a fresh, herbaceous brightness to the salad.
- 2 cups romaine lettuce, chopped: The leafy base that offers crispness and freshness.
- 1 cup cherry tomatoes, halved: Juicy pops of sweetness and acidity to balance the flavors.
- 1/2 cup shredded cheddar cheese: Adds a creamy and slightly tangy finish on top.
- 1/4 cup plain Greek yogurt: Creamy and tangy, it forms the base of the zesty lime dressing.
- Juice of 1 lime: Brings bright acidity that lifts the entire salad.
- Optional: 1 jalapeno, seeded and minced: For extra heat if you like a little kick.
How to Make High Protein Southwest Chicken Salad Recipe
Step 1: Prepare and Season the Chicken
Start by preheating a large non-stick grill pan over medium-high heat. In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and pepper. This vibrant seasoning blend will infuse the chicken breasts with that essential Southwest flair.
Step 2: Grill the Chicken
Brush the chicken breasts generously with the seasoning mixture on both sides. Once your pan is hot, place the chicken on it and grill for about 6 to 7 minutes per side, until fully cooked through and gloriously browned. After cooking, let the chicken rest for at least 5 minutes—this ensures it stays juicy and easy to slice into tender strips.
Step 3: Prepare the Salad Base
While your chicken is grilling, grab a large salad bowl and combine the black beans, corn, diced red bell pepper, creamy avocado, finely chopped red onion, chopped cilantro, romaine lettuce, and halved cherry tomatoes. This colorful medley creates an exciting texture and flavor foundation for your salad.
Step 4: Make the Dressing
In a small bowl, whisk together the plain Greek yogurt, fresh lime juice, and a pinch of salt and pepper until smooth and creamy. The tangy lime yogurt dressing perfectly complements the smoky and spicy chicken, tying the entire salad together beautifully.
Step 5: Toss and Assemble
Pour the dressing over the salad and toss well to coat every ingredient with its refreshing creaminess. Then, gently layer the sliced grilled chicken strips on top and sprinkle with shredded cheddar cheese. If you want an added touch of heat, garnish with the minced jalapeno.
How to Serve High Protein Southwest Chicken Salad Recipe
Garnishes
Fresh garnishes like a sprinkle of extra cilantro, a dash of smoked paprika, or a few slices of avocado can elevate this salad even further. Each garnish introduces new textures and flavor bursts, giving you a personalized touch every time you serve.
Side Dishes
Since this salad is loaded with protein and veggies, it holds up well as a standalone meal, but pairing it with a warm, crusty tortilla or a side of salsa and guacamole can make your dining experience even more festive and satisfying.
Creative Ways to Present
For a fun twist, try serving this High Protein Southwest Chicken Salad Recipe inside a hollowed-out bell pepper or crispy tortilla bowls. You can also make vibrant salad jars for on-the-go lunches, layering the dressing at the bottom and shredded cheese on top to keep everything fresh until mealtime.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers. This keeps the lettuce crisp and prevents sogginess. Chicken and salad base can be refrigerated safely for up to 2 days.
Freezing
This salad is best enjoyed fresh, but if necessary, you can freeze the grilled chicken strips. Just place them in a freezer-safe container or bag, and they’ll keep well for up to 2 months. Avoid freezing the salad vegetables or dressing as they don’t freeze well.
Reheating
When reheating the chicken, gently warm it in a pan over medium heat or in the microwave until just heated through. Adding leftover chicken to a fresh batch of salad makes for a quick and nutritious meal any day of the week.
FAQs
Can I use other types of lettuce in this salad?
Absolutely! While romaine provides great crunch and freshness, you can swap in spinach, kale, or mixed greens depending on your preference or what you have on hand.
Is it possible to make this salad vegetarian?
Definitely! Simply omit the chicken and add extra black beans, grilled tofu, or roasted chickpeas to boost protein, and you’ll still have a delicious, hearty salad.
How spicy is this High Protein Southwest Chicken Salad Recipe?
The heat level is customizable. The basic recipe is mildly spiced with chili powder and cumin, but you can add jalapeno or a pinch of cayenne pepper if you like it hotter.
Can I prepare the dressing in advance?
Yes, the lime yogurt dressing can be made up to 2 days ahead and stored in the fridge. Just give it a quick stir before tossing with the salad to refresh it.
What’s the best way to slice the chicken for the salad?
Allow the grilled chicken to rest before slicing to lock in juices, then cut into thin strips or bite-sized pieces for easy mixing and eating.
Final Thoughts
This High Protein Southwest Chicken Salad Recipe is shining proof that healthy eating doesn’t have to be boring or complicated. It’s a vibrant, packed-with-flavor meal that feels like a celebration in every bite. Whether you’re fueling up after a workout or looking for a satisfying lunch, give this salad a try—you might just find yourself making it over and over again!
Print
High Protein Southwest Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
- Diet: Low Fat
Description
This High Protein Southwest Chicken Salad is a vibrant and nutritious dish packed with grilled chicken, fresh vegetables, black beans, and a creamy lime Greek yogurt dressing. Perfect for a healthy lunch or dinner, this salad combines southwest flavors with wholesome ingredients to create a satisfying and flavorful meal in just 35 minutes.
Ingredients
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Salad
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- Optional: 1 jalapeno, seeded and minced
Dressing
- 1/4 cup plain Greek yogurt
- Juice of 1 lime
- Pinch of salt and pepper
Instructions
- Preheat Grill Pan: Preheat a large non-stick grill pan over medium-high heat to prepare for cooking the chicken evenly and achieving char marks.
- Prepare Seasoning Mix: In a small bowl, combine olive oil, chili powder, ground cumin, garlic powder, salt, and pepper to create the flavorful seasoning mixture for the chicken.
- Season Chicken: Brush the seasoning mixture generously on both sides of the chicken breasts to ensure they are well-coated with spices.
- Grill Chicken: Place the chicken breasts in the hot grill pan and cook for about 6-7 minutes on each side or until fully cooked through. Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips to retain juices.
- Combine Salad Ingredients: While the chicken grills, in a large salad bowl, combine black beans, corn, diced red bell pepper, diced avocado, red onion, chopped cilantro, chopped romaine lettuce, and halved cherry tomatoes.
- Make Dressing: In a small bowl, whisk together Greek yogurt, lime juice, and a pinch of salt and pepper until smooth. Adjust seasoning to taste to balance tanginess and creaminess.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
- Add Chicken and Cheese: Top the dressed salad with the sliced grilled chicken and sprinkle shredded cheddar cheese over the top for extra flavor and protein boost. Garnish with minced jalapeno if desired for a spicy kick.
- Serve: Serve the salad immediately fresh or cover and refrigerate for up to 2 days to enjoy later.
Notes
- Use fresh or frozen corn kernels based on availability; thaw frozen corn before adding.
- If you prefer a spicier salad, include the jalapeno; omit for less heat.
- Letting the chicken rest after grilling helps keep it juicy and tender when sliced.
- This salad can be meal prepped in advance by storing components separately and assembling before serving.
- To make it dairy-free, substitute the Greek yogurt with a plant-based yogurt alternative and omit the cheddar cheese.
