southwest chicken salad
A refreshing and hearty Southwest Chicken Salad loaded with grilled chicken, black beans, corn, avocado, and a zesty lime-cilantro dressing. Perfect for a quick lunch or a summer dinner!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup cooked black beans, drained and rinsed
- 1 cup frozen corn, thawed or grilled fresh corn
- 1 ripe avocado diced
- 0.5 cup cherry tomatoes, halved
- 0.25 cup red onion, finely diced
- 0.33 cup fresh cilantro, chopped
Southwest Dressing
- 0.33 cup extra virgin olive oil
- 2 tablespoons fresh lime juice about 1 lime
- 1 teaspoon honey
- 1 teaspoon cumin
- 0.5 teaspoon chili powder
- 0.25 teaspoon garlic powder
- 0.5 teaspoon salt or to taste
Instructions
Preparation Steps
- Season chicken breasts with salt, pepper, and a pinch of cumin. Grill over medium-high heat for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
- In a large bowl, combine black beans, corn, cherry tomatoes, red onion, avocado, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, honey, cumin, chili powder, garlic powder, and salt until emulsified.
- Add sliced grilled chicken to the bowl with vegetables. Pour dressing over the top and toss gently to combine.
- Serve chilled or at room temperature over greens or as a standalone salad. Best served immediately.
Notes
For extra crunch, serve with crushed tortilla chips on the side or as a topping.