Description
A bright and smoky Southwest Chicken Salad featuring juicy grilled chicken, creamy avocado, charred corn, and a tangy dressing, perfect for lunch or dinner.
Ingredients
Scale
- 680 g (1.5 lb) boneless, skinless chicken breasts
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) lime juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp kosher salt
- 1 garlic clove, minced
- 2 medium ears corn (or 300 g / 1½ cups frozen kernels)
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 8 cups (about 200 g) chopped romaine or mixed greens
- 1 large avocado, sliced just before serving
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- 30 g (½ cup) chopped cilantro
- 1 small jalapeño, seeded and finely chopped (optional)
- 90 g (⅓ cup) Greek yogurt or 60 g (¼ cup) mayo
- 1 ripe avocado for dressing
- 30 ml (2 tbsp) lime juice for dressing
- 15 ml (1 tbsp) apple cider vinegar for dressing
- 15 ml (1 tbsp) olive oil for dressing
- ½ tsp ground cumin for dressing
- ¼ tsp salt for dressing
- 60 g (2 oz) crumbled queso fresco or feta (optional)
- 30 g (¼ cup) toasted pepitas or crushed tortilla chips (optional)
Instructions
- Marinate the chicken by patting it dry, mixing marinade ingredients, pouring over chicken and rubbing to coat. Marinate for 15-20 minutes at room temperature.
- Char the corn and peppers on a preheated grill or pan until charred. Grill corn for 8-10 minutes and bell pepper for 6-8 minutes.
- Cook the chicken on the grill or in a skillet for 4-6 minutes per side or until it reaches an internal temperature of 74°C (165°F). Rest the chicken for 5 minutes before slicing.
- Make the avocado dressing by blending all dressing ingredients until smooth, adding water if needed.
- Assemble the salad by combining greens, beans, grilled corn, bell pepper, onion, cilantro, and half the dressing. Toss gently, then add chicken and avocado, drizzling with remaining dressing. Top with cheese and pepitas if desired.
Notes
Dress the salad just before serving to keep the greens crisp. For a make-ahead option, marinate and cook the chicken and char the corn in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 95mg