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Southwest Chicken Salad Recipe

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★★★★★

4.8 from 58 reviews

This vibrant Southwest Chicken Salad combines tender, seasoned chicken breasts with fresh romaine, black beans, corn, cherry tomatoes, roasted peppers, avocado, and a zesty cilantro-lime Greek yogurt dressing. Perfect for a healthy and flavorful meal, this salad is packed with protein and colorful vegetables, bringing a refreshing Southwestern flair to your table.

Ingredients

Scale

Chicken and Seasoning

  • 1 ½ pounds chicken breasts (2 large breasts)
  • 2 tablespoons taco seasoning (store bought or homemade)
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil

Salad Base

  • 2 heads romaine (chopped)
  • 15.5 ounce can black beans (drained and rinsed)
  • 8 ounces corn
  • 1 pint cherry tomatoes (halved or quartered)
  • 12 ounces roasted pepper (chopped)
  • 1 large avocado (diced)
  • 1 small red onion (thinly sliced)
  • 1 medium jalapeño (optional, thinly sliced)
  • ¼ cup cilantro (chopped)

Dressing

  • 1 cup cilantro (packed, stems and leaves)
  • ½ small avocado
  • ½ cup plain Greek yogurt (or use dairy-free yogurt)
  • 1 medium lime (juiced)
  • 1–2 cloves garlic
  • 1 teaspoon taco seasoning
  • 1 teaspoon kosher salt (more to taste)
  • 2 tablespoons water (more if needed to thin out dressing)

Instructions

  1. Prepare the Chicken: Cut each chicken breast diagonally in half to create 4 pieces. Season liberally with 2 teaspoons kosher salt and 2 tablespoons taco seasoning, ensuring each piece is well coated.
  2. Cook the Chicken: Heat a large skillet over medium heat, add 2 tablespoons olive oil, and place the chicken pieces in the pan. Cover and cook for 5 minutes, then flip and cook for an additional 4-5 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest on a plate to cool slightly.
  3. Prepare the Salad Ingredients: While the chicken is cooking, chop the romaine, roast peppers, dice avocado, slice red onion and jalapeño if using, halve or quarter the cherry tomatoes, rinse and drain black beans, and measure out the corn and chopped cilantro.
  4. Make the Dressing: Combine the packed cilantro, half an avocado, Greek yogurt, lime juice, garlic cloves, 1 teaspoon taco seasoning, and 1 teaspoon salt in a blender or food processor. Blend until smooth. Start by adding 1 tablespoon of water to loosen it, then add up to another tablespoon as needed to achieve the desired consistency. Taste and adjust seasoning if necessary.
  5. Assemble the Salad: Arrange the chopped romaine as the base of your salad bowl. Layer on the black beans, corn, cherry tomatoes, roasted peppers, diced avocado, red onion, jalapeño, and chopped cilantro. Slice the rested chicken into strips and add on top. Drizzle the cilantro-lime dressing over the salad evenly and serve immediately.

Notes

  • If you prefer a dairy-free option, substitute Greek yogurt with a plant-based yogurt of your choice.
  • For extra heat, keep the seeds in the jalapeño or add more slices.
  • Cook chicken thoroughly to an internal temperature of 165°F to ensure safety.
  • Make the dressing ahead and store in the refrigerator for up to 2 days.
  • This salad is great for meal prep; keep dressing separate until ready to eat to prevent sogginess.

Keywords: Southwest chicken salad, healthy chicken salad, cilantro lime dressing, black bean salad, summer salad, gluten free salad, easy chicken dinner

Find it online: https://thefoodrecipe.com/southwest-chicken-salad-recipe/