High Protein Southwest Chicken Salad with Creamy Chipotle-Lime Dressing
Make this high protein Southwest Chicken Salad for a quick lunch or meal prep. It features grilled chicken, black beans, corn, and a smoky chipotle-lime dressing for bold Tex-Mex flavor.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: Tex-Mex
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen or canned corn, thawed or drained
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 4 cups chopped romaine lettuce
- 1/4 cup fresh cilantro, chopped
- For the Chipotle-Lime Dressing:
- 1/2 cup plain Greek yogurt (for high protein)
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon adobo sauce from canned chipotles (or more for spice)
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- Prepare the chicken if not already cooked. Season chicken breasts with chili powder and cumin before grilling or baking until done. Shred or dice the chicken.
- Combine all dressing ingredients (Greek yogurt, lime juice, olive oil, adobo sauce, garlic, cumin, salt, and pepper) in a small bowl. Whisk until smooth and creamy.
- In a large bowl, combine the shredded chicken, black beans, corn, cherry tomatoes, and red onion.
- If making ahead for meal prep, keep the lettuce and avocado separate until serving. If serving immediately, add the lettuce to the large bowl.
- Pour about half of the dressing over the chicken and vegetable mixture. Toss gently to coat everything evenly. Add more dressing as needed.
- Divide the salad among serving bowls or meal prep containers. Top each serving with diced avocado and a sprinkle of fresh cilantro just before eating.
Notes
- This salad holds up well for meal prep for up to four days if you store the lettuce and avocado separately.
- For a lower-fat option, substitute the Greek yogurt in the dressing with non-fat plain yogurt.
- Add 1/4 cup of crushed tortilla chips on top right before serving for extra crunch.
- This recipe is naturally gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6
- Sodium: 350
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 8
- Protein: 45
- Cholesterol: 110