Southwest Chicken Salad
A hearty and refreshing salad with grilled chicken, black beans, corn, avocado, cherry tomatoes, and crunchy romaine, all tied together with smoky chipotle-lime dressing.
Equipment
- Grill or grill pan
- Cutting board
- Knife
- Mixing Bowl
Ingredients
- 2 grilled chicken breasts sliced into strips
- 1 can black beans 15 oz, rinsed and drained
- 1 cup sweet corn fresh or frozen
- 4 cups romaine lettuce chopped
- 1 ripe avocado diced
- 1 cup cherry tomatoes halved
- 3 tbsp chipotle-lime dressing store-bought or homemade
Instructions
- Preheat grill or grill pan to medium-high. Season chicken breasts and grill for 6–7 minutes per side until fully cooked (165°F). Let rest, then slice into strips.
- Wash and chop romaine lettuce into bite-sized pieces and place in a large mixing bowl.
- Add rinsed black beans and corn to the bowl.
- Dice the avocado and add it gently to the mix.
- Halve cherry tomatoes and add them in.
- Top salad with sliced grilled chicken strips.
- Drizzle chipotle-lime dressing over the salad.
- Toss gently to combine and serve immediately.
Notes
Customize with toppings like tortilla chips, shredded cheese, or grilled vegetables. For a vegetarian version, replace chicken with grilled tofu or chickpeas.