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
Scale
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.
