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Southwest Chicken Salad

A vibrant and hearty salad featuring grilled chicken, fresh vegetables, and zesty dressing, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwest
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces grilled chicken breasts, sliced Season with salt, pepper, and spices prior to grilling.
  • 4 cups romaine lettuce, chopped Wash and chop the lettuce.
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (canned or grilled) Drain if using canned corn.
  • 1 can black beans, rinsed and drained
  • 1 piece avocado, diced Dice just before serving to prevent browning.
  • 1/2 cup shredded cheese (cheddar or pepper jack) Add more or less to taste.
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • to taste Southwest dressing (or a mix of olive oil and lime juice) Use your choice of dressing.

Method
 

Preparation
  1. Season the chicken breasts lightly with salt, pepper, and any preferred spices.
  2. Grill the chicken over medium heat for 6-7 minutes on each side, or until fully cooked. Remove from heat and let rest before slicing.
  3. Wash and chop the romaine lettuce, halve the cherry tomatoes, and dice the red onion and avocado.
  4. Drain and rinse the black beans.
Assembly
  1. In a large bowl, combine the chopped romaine lettuce, grilled chicken, cherry tomatoes, corn, black beans, red onion, and avocado. Toss gently to combine.
  2. Sprinkle shredded cheese and chopped cilantro over the top.
  3. Drizzle with Southwest dressing or a mix of olive oil and fresh lime juice. Toss to coat.
  4. Serve immediately or chill in the fridge before serving.

Notes

Feel free to customize with grilled tofu or shrimp. Store leftovers in an airtight container, keeping the dressing separate until serving. Enjoy within 2-3 days.