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Southwestern Chicken Salad

A colorful, high-protein salad featuring juicy chicken, creamy avocado, and a zippy Greek yogurt dressing, perfect for meal prep and customization.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwestern
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and spices
  • 1.5 pounds boneless skinless chicken breasts or thighs, trimmed Feel free to use rotisserie chicken for convenience.
  • 1.5 teaspoons chili powder Adjust spice level according to preference.
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil For cooking and marinade.
Fresh ingredients
  • 8 cups chopped romaine or a romaine and spinach mix
  • 1.5 cups corn, grilled or frozen and thawed
  • 1 can black beans, drained and rinsed
  • 1.5 cups cherry tomatoes, halved
  • 1 large bell pepper, diced
  • 0.25 cup finely chopped red onion
  • 1 to 2 avocado, diced Add extra if desired.
  • 0.5 cup chopped cilantro
  • 1 handful tortilla strips or crushed baked tortilla chips
Greek yogurt dressing
  • 0.75 cup plain Greek yogurt For a lighter alternative.
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons honey
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.5 teaspoon kosher salt
  • splash water to thin

Method
 

Preparation
  1. Pat dry the chicken and rub with olive oil and spice mix. Let it sit while you prepare the veggies.
Cooking
  1. Cook the chicken: Grill over medium heat for 5 to 7 minutes per side, pan sear for 6 to 7 minutes per side, or air fry at 380 degrees F for 12 to 14 minutes, flipping halfway. Aim for an internal temperature of 165 degrees F.
  2. Let the chicken rest for 5 minutes, then slice or dice into bite-sized pieces.
Making the dressing
  1. In a bowl, whisk together Greek yogurt, lime juice, olive oil, honey, chili powder, cumin, and salt. Add a splash of water to reach a drizzle-friendly consistency.
Assembly
  1. In a large bowl, combine greens, corn, black beans, tomatoes, bell pepper, red onion, cilantro, and avocado.
  2. Toss gently with half the dressing. Top with warm chicken and a sprinkle of tortilla strips.
Finishing Touches
  1. Drizzle more dressing over the top to taste. Serve with lime wedges.

Notes

This salad is excellent for meal prep. Layer the ingredients in containers for a grab-and-go lunch. To prevent browning, toss diced avocado with lime juice and add just before serving.