Description
A colorful and hearty Southwest chicken salad featuring grilled chicken, avocado, corn, and a smoky chipotle-lime dressing.
Ingredients
- 2 grilled chicken breasts, cooked and sliced (about 12–16 oz total)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sweet corn (fresh, grilled, or thawed frozen)
- 1 head romaine lettuce, chopped (or about 6–8 cups)
- 1–2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup chipotle-lime dressing (store-bought or homemade)
- Salt and black pepper to taste
- Optional/add-ins: shredded cheddar, chopped cilantro, sliced red onion, diced red bell pepper, or tortilla strips for crunch
Instructions
- Preheat and grill the chicken: Heat your grill or skillet to medium-high. Season chicken with salt and pepper (and a little chili powder if desired). Grill for 6–8 minutes per side until fully cooked. Let rest for 5 minutes, then slice thinly.
- Build the salad base: In a large bowl, combine the chopped romaine, rinsed black beans, sweet corn, halved cherry tomatoes, and diced avocado. Toss gently to mix.
- Add the chicken: Arrange the sliced grilled chicken on top of the salad.
- Dress and toss: Drizzle the chipotle-lime dressing evenly over the salad and toss lightly until all ingredients are coated.
- Serve or store: Serve immediately or pack components separately for meal prep.
Notes
For meal prep, store the dressing separately to keep the greens fresh. Use rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Tex-Mex