Southwest Chicken Salad Recipe
Mixed of iceberg lettuce, grilled chicken, roasted corn, black beans, onions, tomatoes, fresh jalapeños, sliced avocados & queso fresco.
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Ingredients
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Salad Base
Protein & Toppings
Marinade & Seasoning
Dressing
Method
Marinade & Cook Chicken
Make marinade
In a bowl, whisk together 1 tablespoon olive oil, 2 tablespoons lime juice, chili powder, 1/2 teaspoon ground cumin, garlic powder, smoked paprika, 1/2 teaspoon kosher salt and black pepper to taste until combined.
Marinate chicken
Pat the 2 chicken breasts dry. Place them in a shallow dish or zip-top bag and pour the marinade over the chicken, coating evenly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours for more flavor.
Grill or pan-sear chicken
Preheat a grill or large skillet over medium-high heat. Brush or add 1 tablespoon olive oil to the grill grates or skillet. Cook the chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes, then slice thinly against the grain.
Roast Corn & Prepare Beans
While the chicken cooks or rests, heat a medium skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred in spots, about 6–8 minutes. Season with a pinch of salt and pepper. If using frozen corn, cook from frozen until nicely browned; if fresh, the same applies.
Drain and rinse 1/2 cup black beans. Warm them briefly in the skillet with the corn for 1–2 minutes to warm through, or leave them cold if preferred. Remove from heat and set aside.
Prepare Vegetables & Cheese
Rinse and dry the iceberg lettuce, then chop or shred into bite-sized pieces to measure roughly 6 cups. Place in a large salad bowl or on a platter.
Halve the cherry tomatoes (to yield about 1 cup). Finely slice 1 fresh jalapeño (remove seeds for less heat). Thinly slice or finely dice 1/4 cup red onion.
Slice the avocado in half, remove the pit, peel if desired, and slice into 1/4-inch slices. Toss gently with a squeeze of lime to slow browning if not using immediately.
Crumble or break apart 1/2 cup queso fresco and set aside.
Make Dressing
In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon honey, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, 1/4 teaspoon salt and black pepper to taste until smooth. Taste and adjust acidity or sweetness as desired.
Assemble Salad
On the bed of chopped iceberg lettuce, arrange sliced grilled chicken, roasted corn and black beans mixture, halved cherry tomatoes, sliced red onion, sliced jalapeño (as desired for heat), and avocado slices.
Drizzle dressing over the assembled salad (start with about half of the dressing and serve extra on the side). Sprinkle crumbled queso fresco over the top.