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Zesty Southwest Chicken Salad

A vibrant, high-protein dinner salad featuring spice-rubbed grilled chicken, black beans, corn, avocado, and a zesty salsa-ranch dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Salad
Cuisine: American, Southwestern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 units boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp paprika
  • 6 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels
  • 1 can black beans drained and rinsed
  • 1 unit avocado diced
  • 0.33 cup ranch dressing
  • 2 tbsp salsa
  • 1 tbsp lime juice

Equipment

  • Large skillet or grill pan
  • large salad bowl
  • Meat thermometer

Method
 

  1. Season chicken breasts with olive oil, chili powder, cumin, paprika, salt, and pepper.
  2. Cook chicken in a skillet over medium heat for 6-7 minutes per side until it reaches 165°F. Let rest for 5 minutes, then slice.
  3. Whisk together ranch dressing, salsa, lime juice, and optional hot sauce in a small bowl.
  4. In a large bowl, combine romaine, tomatoes, corn, black beans, avocado, red onion, cheese, and cilantro.
  5. Top with sliced chicken and optional tortilla strips.
  6. Drizzle with dressing and toss gently right before serving.

Notes

To keep the salad fresh for meal prep, store the dressing and avocado separately. Charring the corn in the skillet after the chicken provides extra smoky flavor. You can substitute Greek yogurt for ranch to make a lighter dressing.