Quick Southwest Chicken Salad
This vibrant Southwest Chicken Salad is a quick, healthy, and flavorful meal perfect for lunch or dinner. It combines juicy chicken, sweet corn, black beans, and a zesty dressing for a satisfying and easy way to eat better.
Equipment
- Large skillet
- Small bowl
- Large bowl
- Whisk
- Two forks
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper to taste
- 1 red bell pepper, diced
- ½ red onion, diced
- 1 avocado, diced
- ¼ cup chopped cilantro
- ¼ cup plain Greek yogurt
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
Instructions
- In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Rub the mixture all over the chicken breasts.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink inside. Alternatively, you could use leftover rotisserie chicken.
- Once cooked, let the chicken cool slightly, then shred it using two forks.
- In a small bowl, whisk together Greek yogurt, lime juice, olive oil, honey (or maple syrup), chili powder, cumin, salt, and pepper until smooth.
- Taste and adjust seasonings as needed. If you want a thinner dressing, add a little water, one teaspoon at a time.
- In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, red onion, avocado, and cilantro.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for later. Serve on its own, over lettuce, or in wraps.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To minimize browning of the avocado, squeeze a little extra lime juice over it before storing. For a spicier salad, add a pinch of cayenne pepper to the chicken seasoning or a dash of hot sauce to the dressing. Customize the salad by adding jicama, cherry tomatoes, or different types of beans. Consider grilling the chicken for a smoky flavor. Serve over rice or quinoa for a warm meal.