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Southwest Chicken Salad

A vibrant Southwest Chicken Salad featuring grilled chicken seasoned with cumin and chili powder, crisp romaine, beans, corn, avocado, and a creamy ranch-lime dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southwest
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 4 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup black beans rinsed and drained
  • 1 cup corn fresh or frozen
  • 1/2 cup shredded cheese cheddar or Mexican blend
  • 1 avocado diced
  • 1/4 cup cilantro chopped
  • 1/4 cup ranch dressing
  • 1 lime juiced

Equipment

  • Grill or grill pan
  • Knife and cutting board
  • Mixing bowl
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Season the chicken breasts with olive oil, cumin, chili powder, salt, and pepper.
  2. Preheat a grill or grill pan over medium-high heat (375°F to 400°F) and grill the chicken for 6-7 minutes per side, until cooked through and reaching an internal temperature of 165°F.
  3. Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
  4. While the chicken rests, wash and chop the romaine lettuce, halve the cherry tomatoes, and dice the avocado.
  5. In a mixing bowl, combine the black beans and corn.
  6. Slice the rested chicken into bite-sized pieces.
  7. In a large bowl, layer the chopped lettuce, cherry tomatoes, black beans, corn, sliced chicken, avocado, and shredded cheese.
  8. Drizzle with ranch dressing and lime juice, sprinkle with chopped cilantro, gently toss to combine, and serve immediately.

Notes

Let the salad sit for 5-10 minutes after dressing to allow flavors to meld. Store leftovers in an airtight container for up to 3 days with dressing kept separate.