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A vibrant Southwestern Chicken Salad topped with grilled chicken and avocado

Southwestern Chicken Salad with Creamy Cilantro Dressing

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 6 cups chopped romaine lettuce
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1 large avocado , sliced
  • 1/4 cup crumbled cotija cheese
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh cilantro, packed
  • 1 tablespoon lime juice
  • 1 clove garlic , minced
  • 1 tablespoon extra virgin olive oil

Method
 

  1. Season chicken breasts evenly with chili powder, cumin, and salt.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Cook chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
  4. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into strips.
  5. Prepare the dressing by blending Greek yogurt, cilantro, lime juice, garlic, and extra virgin olive oil in a food processor until smooth.
  6. In a large mixing bowl, combine the romaine lettuce, black beans, corn, cherry tomatoes, and red onion.
  7. Distribute the salad mixture into four bowls and top each with sliced chicken, avocado, and cotija cheese.
  8. Drizzle the creamy cilantro dressing over the salad immediately before serving.