Southwest Chicken Salad

Name: Southwest Chicken Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 500 g chicken breast (boneless, skinless, butterflied into even thickness); 400 g romaine lettuce (washed, dried, chopped into bite-size pieces); 0.5 cup black beans (dried, soaked overnight and boiled until tender (or use pre-cooked from dried)); 1 cup corn kernels (fresh, cut from 2 medium ears of corn); 200 g cherry tomato (halved); 1 pcs avocado (medium, diced); 0.5 pcs red onion (medium, thinly sliced); 3 tbsp cilantro (fresh, roughly chopped); 1 tbsp olive oil (for brushing chicken before grilling); 1 tsp chipotle chili powder (for chicken rub); 0.5 tsp cumin powder (for chicken rub); 0.5 tsp garlic powder (for chicken rub); 0.5 tsp salt (divided: half for chicken rub, half for dressing); 1 pinch black pepper (for chicken rub); 2 tbsp lime juice (freshly squeezed, for dressing); 1 tsp honey (for dressing); 1 pcs garlic (clove, minced, for dressing)

RATING

4.4/5(87)

TASTE SCORE

8/10

Smoky, charred chicken breast sliced over a bed of crisp romaine with sweet corn, creamy black beans, and juicy cherry tomatoes. Tossed in a zesty cilantro-lime dressing with a gentle kick of chipotle—this salad is bright, hearty, and ready in under 30 minutes.

PREP

15m

COOK

12m

SERVES

1 CUP

408 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Season the chicken breast.
1.Pat chicken breast dry with paper towels.
2.In a small bowl, mix chipotle chili powder, cumin powder, garlic powder, 0.25 tsp salt, and 1 pinch black pepper.
3.Brush chicken with 1 tbsp olive oil, then rub spice mix on both sides.
TIPBring the chicken to room temperature for 10 minutes before grilling so it cooks evenly.
grill · ~15 min
Grill the chicken.
1.Preheat grill pan over medium-high heat until very hot.
2.Place chicken on the grill and cook 6–7 minutes per side, until internal temperature reaches 165°F (74°C).
3.Transfer to a cutting board, cover with foil, and rest for 5 minutes.
TIPDon't move the chicken for the first 3 minutes — a good sear releases naturally.
mix · ~2 min
Whisk the cilantro-lime dressing.
1.In a small bowl, combine 2 tbsp olive oil, lime juice, honey, minced garlic, 0.25 tsp salt, and 1 pinch black pepper.
2.Whisk until emulsified.
prep · ~3 min
Prepare the corn kernels.
If using fresh ears, stand each ear upright and slice down to remove kernels. Set aside.
assemble · ~3 min
Assemble the salad base.
1.In a large mixing bowl, layer romaine lettuce, boiled black beans, fresh corn kernels, halved cherry tomatoes, sliced red onion, and diced avocado.
2.Slice the rested chicken against the grain into strips.
3.Toss the salad base gently with half the dressing.
TIPAdd avocado last and toss very gently so it doesn't get squished.
assemble · ~2 min
Top with sliced chicken and finish.
1.Transfer salad to serving plates.
2.Arrange sliced chicken on top of each portion.
3.Drizzle with remaining dressing and sprinkle chopped cilantro over everything.
serve
Serve immediately while chicken is still warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Butterfly thick chicken breasts to ensure even cooking and prevent dryness.
2
Rest the grilled chicken for 5 minutes before slicing to keep juices locked in.
3
Toast fresh corn kernels in a dry skillet for 2 minutes to intensify sweetness.
4
Add avocado last and toss very gently to keep it intact and creamy.
5
Make-ahead: prep all components except avocado and dressing up to 1 day ahead.
6
For best texture, dress the salad just before serving to keep romaine crisp.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Swap the chicken for 400g of grilled halloumi or extra-firm tofu seasoned with the same chipotle rub. This keeps the smoky, hearty feel and adds protein without meat.

low carb