BEST Southwest Chicken Salad
This Southwest Chicken Salad is a vibrant and flavorful mix of juicy chicken, sweet corn, black beans, and a zesty dressing. It's perfect for lunch, dinner, or a potluck, offering a burst of sunshine in every bite.
Equipment
- Grill or oven
- Small bowl
- Large bowl
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
- Meat thermometer
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- Salt and pepper to taste
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ½ cup chopped cilantro
- 1 avocado, diced optional
- 4 oz cooked pasta optional
- ¼ cup olive oil
- ¼ cup lime juice, freshly squeezed
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes optional
Instructions
- Preheat your grill, oven to 400°F (200°C), or prepare to poach the chicken.
- If grilling or baking, rub the chicken breasts with olive oil and season with chili powder, cumin, garlic powder, salt, and pepper.
- Grill for about 6-8 minutes per side, bake for 20-25 minutes, or poach until the internal temperature reaches 165°F (74°C).
- Let the chicken cool slightly, then dice or shred it.
- In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, honey (or maple syrup), chili powder, cumin, garlic powder, red pepper flakes (if using), salt, and pepper.
- Whisk until well combined.
- In a large bowl, combine the diced or shredded chicken, black beans, corn, red bell pepper, red onion, cilantro, and avocado (if using). Add the cooked pasta for added heartiness.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Taste and adjust seasonings as needed.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
For a spicier salad, add diced jalapeño pepper or more red pepper flakes. Crumbled cotija cheese, Monterey Jack, or pepper jack cheese can be added for extra flavor. Omit the pasta for a grain-free option. Grilled shrimp, steak, or tofu can be substituted for chicken. Store the salad in an airtight container in the refrigerator for up to 3-4 days. Add avocado just before serving to prevent browning. For a creamier dressing, add a dollop of sour cream or Greek yogurt.