Southwest Salad Recipe

Prepare and marinate chicken

Pat chicken breasts dry. In a small bowl combine 1 tbs olive oil, cumin, chili powder, garlic powder, smoked paprika, 1/2 tsp kosher salt and 1/2 tsp black pepper. Brush or rub the mixture evenly over both sides of the chicken. Squeeze half the lime over the chicken and let sit 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Prep vegetables

Toss sliced bell peppers and red onion in remaining 1 tbs olive oil and a pinch of salt and pepper so they are lightly coated.

Grill chicken and vegetables

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Grill peppers and onion alongside or on a cooler part of the grill until tender and slightly charred, about 6–8 minutes, turning once. Transfer chicken to a cutting board and rest 5 minutes, then slice into 1/2-inch strips. Chop or slice grilled peppers and onions into bite-sized pieces.

In a bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, honey, 1 tsp ground cumin, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Add 1–2 tablespoons water to reach desired drizzleable consistency. Taste and adjust salt, lime, or honey as needed.

Place the chopped romaine in a large bowl or divide among four plates (about 1.5 cups per serving).

Distribute halved tomatoes, black beans, and corn evenly over the lettuce.

Top with sliced grilled chicken and grilled peppers/onions.

Sprinkle shredded cheddar cheese over each salad.

If using, add avocado slices, chopped cilantro, and tortilla strips or crushed chips.

Drizzle the creamy lime-cumin dressing over the salads or serve it on the side. Squeeze remaining lime half over individual portions if desired.

Toss gently to combine just before eating and serve immediately.