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Southwest Chicken Salad

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A hearty and zesty Southwest Chicken Salad filled with seasoned grilled chicken, black beans, corn, avocado, and crunchy vegetables, all tossed in a creamy cilantro-lime dressing. Perfect for a filling lunch or light dinner.

Ingredients

Scale
  • 2 cups cooked chicken breast, sliced or shredded
  • 4 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 1 avocado, diced
  • 1/4 cup shredded cheddar cheese (optional)
  • For the dressing:
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper, to taste

Instructions

  1. In a small bowl, whisk together Greek yogurt, mayonnaise, olive oil, lime juice, cilantro, chili powder, cumin, salt, and pepper until smooth. Set aside.
  2. In a large salad bowl, combine romaine lettuce, tomatoes, black beans, corn, bell pepper, red onion, avocado, and chicken.
  3. Drizzle the dressing over the salad and toss until evenly coated.
  4. Top with shredded cheddar cheese if using and serve immediately.

Notes

  • Use grilled or rotisserie chicken for convenience.
  • For extra crunch, add crushed tortilla chips or strips before serving.
  • The dressing can be made ahead and refrigerated for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/southwest-chicken-salad/