Southwest Chicken Power Salad (Printable)

Grilled chicken, black beans, corn, avocado, and fresh veggies tossed with lime-cilantro dressing.

# What You’ll Need:

→ Salad Base

01 - Boneless, skinless chicken breasts, 2 pieces (about 14 oz)
02 - Mixed salad greens, 4 cups
03 - Black beans canned, 1 can (15 oz), drained and rinsed
04 - Corn kernels fresh, frozen, or canned, 1 cup
05 - Red bell pepper, 1 large, diced
06 - Red onion, 1/2 medium, thinly sliced
07 - Cherry tomatoes, 1 cup, halved
08 - Avocado, 1 large, sliced
09 - Fresh cilantro, 1/4 cup, chopped

→ Chicken Seasoning

10 - Olive oil, 1 tablespoon
11 - Chili powder, 1 teaspoon
12 - Ground cumin, 1 teaspoon
13 - Smoked paprika, 1/2 teaspoon
14 - Garlic powder, 1/2 teaspoon
15 - Salt and black pepper, to taste

→ Lime-Cilantro Dressing

16 - Olive oil, 3 tablespoons
17 - Fresh lime juice, 2 tablespoons
18 - Honey, 1 teaspoon
19 - Garlic clove, 1 small, minced
20 - Ground cumin, 1/4 teaspoon
21 - Fresh cilantro, 2 tablespoons, chopped
22 - Salt and black pepper, to taste

# How-To Steps:

01 - Preheat grill or grill pan to medium-high heat. In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Brush seasoning mixture evenly over both sides of chicken breasts.
02 - Place seasoned chicken on preheated grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing into thin strips.
03 - In a large mixing bowl, combine salad greens, drained black beans, corn kernels, diced red bell pepper, sliced red onion, and halved cherry tomatoes.
04 - In a jar or small bowl, whisk together olive oil, fresh lime juice, honey, minced garlic clove, ground cumin, chopped cilantro, salt, and black pepper until fully emulsified.
05 - Drizzle half of the dressing over the salad mixture and toss gently to coat all vegetables evenly. Arrange sliced grilled chicken and avocado slices on top of the dressed salad.
06 - Drizzle remaining dressing over the top of the salad and garnish with chopped fresh cilantro. Serve immediately.

# Expert Hints:

01 -
  • It's substantial enough to be a real meal, but light enough that you won't feel sluggish afterward.
  • The lime-cilantro dressing tastes restaurant-quality, and nobody needs to know you made it in five minutes with a jar and a whisk.
  • You can prep everything ahead and assemble it when hunger strikes, making busy weekdays infinitely easier.
02 -
  • Don't skip letting the chicken rest after grilling—those five minutes let the juices redistribute, and the difference between dry and succulent chicken is literally that small pause.
  • Add the avocado last and handle it gently, because once it's sliced and exposed to air and dressing, it starts breaking down, which isn't the vibe you're going for.
03 -
  • If you don't have a grill, a hot cast-iron skillet or grill pan works just as well and gives you the same char and crust.
  • For extra texture and richness, scatter roasted pepitas or crushed tortilla chips over the top right before eating, but add them at the very last second so they stay crunchy.
Go Back