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Ultimate Southwest Chicken Salad with Creamy Chipotle-Lime Dressing

A vibrant bowl of southwest salad featuring shredded chicken, avocado slices, black beans, corn, and orange dressing.
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Make this vibrant Southwest Chicken Salad for a quick dinner or healthy meal prep. It features grilled chicken, fresh vegetables, and a smoky chipotle-lime dressing.

Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 head romaine lettuce, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen or canned corn, thawed or drained
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/2 cup shredded Monterey Jack or cheddar cheese
  • 1/4 cup tortilla strips (for topping)
  • For the Dressing:
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon adobo sauce from canned chipotles (or more for extra spice)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Season the chicken breasts with chili powder, cumin, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes per side, until fully cooked (internal temperature reaches 165°F). Remove chicken, let it rest for 5 minutes, then dice or shred it.
  3. Prepare the dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, adobo sauce, smoked paprika, and garlic powder. Season with salt and pepper.
  4. Assemble the salad base: In a large bowl, combine the chopped romaine lettuce, black beans, corn, and cherry tomatoes.
  5. Add the diced chicken to the salad base.
  6. Drizzle about half of the chipotle-lime dressing over the salad and toss gently to coat the ingredients.
  7. Divide the salad among serving bowls. Top each serving with diced avocado, shredded cheese, and tortilla strips. Serve immediately with extra dressing on the side.

Notes

  • For meal prep, keep the dressing separate and add the avocado and tortilla strips just before serving to maintain texture.
  • You can grill the chicken instead of pan-frying for a different flavor profile.
  • If you skip the chicken, this becomes a high-protein vegetarian salad.

Nutrition

Find it online: https://cravybite.link/southwest-salad-ultimate-chicken-recipe/