The Southwest Chicken Salad is a zesty, flavor-packed dish that brings the vibrant tastes of the Southwest right to your kitchen. Ideal for lunch or dinner, this salad combines juicy chicken with fresh veggies, all tossed in a spicy homemade dressing. Whether you’re looking for a dish to impress guests or a quick weeknight meal, this salad is sure to satisfy.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 avocado, diced
- 1/4 cup red onion, sliced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup salsa
- Optional: tortilla strips for garnish
Equipments
- Grill pan or skillet
- Salad bowl
- Tongs
- Knife
- Cutting board
How to Make Southwest Chicken Salad – Step By Step
Step 1: Prepare the Chicken
Begin by seasoning the chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Ensure the chicken is coated evenly with the spices. This step sets the foundation of flavors for your salad, so be generous with the seasoning for that rich, southwestern flair.
Step 2: Cook the Chicken
Heat your grill pan over medium heat and place the seasoned chicken breasts onto the hot surface. Cook for about 6-7 minutes on each side, or until juices run clear and the chicken is thoroughly cooked. Let the chicken rest for a few minutes before slicing it into thin strips.
Step 3: Prepare the Vegetables
While the chicken is grilling, wash and prep your vegetables. Halve the cherry tomatoes, dice the avocado, slice the red onion, and chop the cilantro. Having these ingredients ready makes assembling your salad a breeze.
Step 4: Assemble the Salad
In a large salad bowl, combine the mixed greens, cherry tomatoes, black beans, corn kernels, diced avocado, red onion, and cilantro. Squeeze the lime juice over the mixture and toss to combine. The mix of colors and textures in this bowl is sure to excite the taste buds.
Step 5: Add the Chicken and Cheese
Place the sliced chicken over the top of the salad. Sprinkle with shredded cheese for added richness and flavor. If you like a little extra crunch, consider adding tortilla strips as a garnish.
Step 6: Drizzle with Salsa and Serve
Finish by drizzling salsa over the salad. Not only does this add a burst of additional flavor, but it also eliminates the need for a heavy dressing, keeping your meal light and healthy.
How to Serve Southwest Chicken Salad
This salad can be served as a main course or as a side dish. If serving as a main dish, pair it with a refreshing drink, like iced tea or lemonade. It can also be a great addition to a larger Mexican-inspired feast.
Recipe Success Tips & Suggestions
- Use Fresh Ingredients: Fresh veggies and quality chicken make all the difference in taste. Try buying local if possible.
- Marinate Longer: If time allows, marinate the chicken for a few hours to enhance the flavor.
- Adjust the Spice: If you prefer a spicier salad, add jalapeños or a dash of hot sauce to the dressing.
- Customize Your Protein: This dish works well with grilled shrimp or beef strips as well.
Pumped Up Protein: High Protein Southwest Chicken Salad!
For those who are watching their protein intake or looking to build muscle, this southwest chicken salad can be easily adapted to include more of this vital macronutrient. You can integrate cooked quinoa into the greens for added protein and fiber, or add an extra serving of grilled chicken to ensure you’re fueling your body well.
Another encouragement for protein enthusiasts would be to incorporate additional beans, like chickpeas, or even sliced hard-boiled eggs. These additions not only raise the protein content but also enhance the texture and heartiness of your dish.
Low Carbs, Big Flavor: A Low-Carb Southwest Chicken Salad!
For those opting for a carbohydrate-conscious lifestyle, transforming this southwest chicken salad is a deliciously satisfying alternative. Swap black beans and corn for additional low-carb vegetables, such as bell peppers and radishes, to keep the crunch while reducing carbs.
Another excellent approach is to replace tortilla strips with sliced or chopped nuts such as almonds or walnuts. These swaps create a fulfilling dish while ensuring you maintain your desired dietary goals without sacrificing any flavor.
Storage Instructions
To store this salad, keep the ingredients separated. Store grilled chicken in an airtight container in the refrigerator for up to 3 days. Vegetables should also be kept in a separate container to maintain their freshness. Assemble the salad right before serving to enjoy the best flavors and textures.
FAQs
- Can I make this salad ahead of time? Yes, you can prepare most ingredients in advance, but it’s best to assemble the salad before serving.
- What can I use instead of chicken? Grilled shrimp or beef strips make excellent substitutes.
- Is this salad suitable for vegetarians? Substitute chicken with grilled tofu for a vegetarian option.
- Can I use store-bought dressing? Absolutely, use a southwest-flavored dressing to maintain the theme.
A Flavorful Fiesta on Your Plate: The Joy of Southwest Chicken Salad
This vibrant Southwest Chicken Salad is a delicious journey into the flavors of the Southwest. Laden with colorful veggies and zesty chicken, this dish is perfect for any occasion. Share this recipe with friends and family, and don’t forget to leave a comment here or on Amorerecipes.com to let us know how it turned out!
Southwest Chicken Salad
Ingredients
Main Ingredients
- chicken breasts
- olive oil
- chili powder
- cumin
- garlic powder
- salt and pepper
- mixed greens
- cherry tomatoes
- black beans
- corn kernels
- avocado
- red onion
- cilantro
- lime
- shredded cheese
- salsa
- tortilla strips
Instructions
Steps
- Begin by seasoning the chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Heat your grill pan over medium heat and place the seasoned chicken breasts onto the hot surface. Cook for about 6-7 minutes on each side.
- While the chicken is grilling, wash and prep your vegetables, halving cherry tomatoes and chopping avocado.
- In a large salad bowl, combine mixed greens, tomatoes, black beans, corn, avocado, red onion, and cilantro. Squeeze lime juice over the mixture.
- Place the sliced chicken over the top of the salad. Sprinkle with shredded cheese.
- Finish the salad by drizzling salsa over the top and adding tortilla strips if desired.