Spicy Southwest Chicken Salad
Spicy Southwest Chicken Salad is a vibrant, flavor-packed dish that’s perfect for any occasion. Tender grilled chicken mingles with fresh veggies and a zesty dressing, creating an irresistible combination that delights the senses. Whether you’re hosting a summer barbecue or looking for a quick weeknight dinner, this salad will impress your family and friends. Enjoy it as a main course or a side dish—it’s a celebration of flavors on every plate!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Pan-searing
- Cuisine: Southwestern
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 red bell pepper, diced
- 1 cup corn (fresh or canned)
- 1 can (15 oz) black beans, rinsed
- 1 ripe avocado, diced
- 4 cups romaine lettuce or spinach, chopped
- Juice of 2 limes
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the Chicken: Grill or pan-sear the chicken over medium heat for about 6-7 minutes per side until golden brown and cooked through. Let it rest before slicing.
- Prepare the Dressing: In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper until smooth. Adjust seasoning to taste.
- Chop the Veggies: Dice red bell pepper and avocado into bite-sized pieces. Rinse black beans and corn if using canned.
- Toss Everything Together: In a large bowl, combine chopped lettuce, sliced chicken, diced bell pepper, corn, black beans, and avocado.
- Add the Dressing: Drizzle dressing over the salad mixture and gently toss to coat everything evenly.
- Serve Immediately: Plate your salad attractively and enjoy!
Nutrition
- Serving Size: 1 salad bowl (about 350g)
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 33g
- Cholesterol: 80mg
Keywords: For added protein variation, substitute grilled chicken with roasted chickpeas or shrimp. Enhance flavors by marinating the chicken beforehand. Store leftovers in an airtight container for up to three days; add dressing just before serving.