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–+ servings
Callie Brooks

Southwest Chicken Salad

A vibrant salad featuring grilled chicken, black beans, sweet corn, and avocado, tossed with a zesty chipotle-lime dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Southwestern
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces grilled chicken breasts Look for free-range or organic options if possible.
  • 1 can black beans Can substitute with kidney beans. Rinse and drain before use.
  • 1 cup sweet corn Fresh corn or frozen corn can be used.
  • 4 cups romaine lettuce, chopped Can be prepared ahead of time.
  • 1 medium avocado, diced Can substitute with a creamy dressing if desired.
  • 1 cup cherry tomatoes, halved Adds a pop of color.
  • 1/2 cup chipotle-lime dressing For a spicier kick.

Method
 

Preparation
  1. Begin by grilling the chicken over medium heat until it is thoroughly cooked, approximately 6-8 minutes per side, reaching an internal temperature of 165°F.
  2. While the chicken is grilling, gather and prepare the fresh produce: rinse and chop your romaine, dice the avocado, and halve the cherry tomatoes.
  3. In a large mixing bowl, combine the black beans, sweet corn, chopped romaine lettuce, diced avocado, and halved cherry tomatoes.
  4. Once your chicken is grilled, slice it into strips and fold it into your salad mixture.
Assembly
  1. Drizzle the salad mixture generously with the chipotle-lime dressing and toss well to ensure an even coating.
  2. Serve immediately or refrigerate for later enjoyment.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 3gSodium: 480mgFiber: 10gSugar: 7g

Notes

Store leftovers in an airtight container for up to three days. Keep dressing separate until serving to prevent sogginess.

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