Southwestern Chicken Salad for Work Lunch
Southwestern Chicken Salad features smoky seasoned chicken, crisp greens, black beans, corn, avocado, and a creamy lime dressing in a hearty and colorful bowl.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
2 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
4 cups chopped romaine lettuce
2 cups mixed greens
1 cup black beans, rinsed and drained
1 cup corn kernels
1 cup cherry tomatoes, halved
1/4 cup red onion, diced
1 avocado, sliced
1/2 cup shredded cheddar or queso fresco
1/2 cup crushed tortilla strips
For the Dressing:
1/2 cup plain Greek yogurt
1 tablespoon olive oil
2 tablespoons fresh lime juice
1 teaspoon honey
1 teaspoon taco seasoning
Instructions
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Mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub over chicken.
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Heat olive oil in a skillet and cook chicken 6 to 7 minutes per side until fully cooked. Rest and slice.
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Combine romaine and mixed greens in a large bowl.
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Arrange black beans, corn, tomatoes, red onion, cheese, and tortilla strips over greens.
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Whisk dressing ingredients until smooth.
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Top salad with sliced chicken and avocado.
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Drizzle dressing over salad just before serving.
Notes
Grilled chicken adds extra smoky flavor. Store dressing separately for meal prep. Add avocado immediately before serving for best texture.