High Protein Southwest Chicken Salad (Printable Version)

Hearty salad with seasoned grilled chicken, black beans, corn, and zesty lime dressing for a protein-packed meal.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Salad

09 - 1 large romaine lettuce heart, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup canned sweet corn, drained
13 - 1/2 red bell pepper, diced
14 - 1/2 avocado, diced
15 - 1/4 cup red onion, thinly sliced
16 - 1/4 cup shredded reduced-fat cheddar cheese
17 - 2 tablespoons fresh cilantro, chopped

→ Dressing

18 - 3 tablespoons Greek yogurt (0% or 2% fat)
19 - 2 tablespoons freshly squeezed lime juice
20 - 1 tablespoon olive oil
21 - 1 tablespoon chopped fresh cilantro
22 - 1/2 teaspoon honey or agave syrup
23 - 1/4 teaspoon ground cumin
24 - Salt and black pepper to taste

# Step-by-Step Guide:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Rub chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper to coat evenly.
03 - Grill chicken for 6 to 7 minutes per side until cooked through with an internal temperature of 165°F. Allow to rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together Greek yogurt, lime juice, olive oil, cilantro, honey, cumin, salt, and pepper until smooth and well combined.
05 - In a large salad bowl, combine lettuce, cherry tomatoes, black beans, corn, bell pepper, avocado, red onion, cheddar cheese, and cilantro.
06 - Top salad with sliced chicken, drizzle with dressing, toss gently, and serve immediately.

# Additional Tips::

01 -
  • Serious protein without the guilt: One bowl delivers 36 grams of protein that actually keeps you satisfied, not hungry two hours later.
  • It tastes nothing like diet food: The lime-cilantro dressing is bright and creamy without relying on heavy mayo or sour cream.
  • Actually fun to eat: Every bite has different textures—crispy lettuce, soft beans, warm chicken, creamy avocado—so it never feels boring.
02 -
  • Don't skip resting the chicken: I used to slice right away and the chicken would be dry, but that 5-minute rest makes a noticeable difference in how tender it stays.
  • The dressing consistency matters: If yours comes out too thick, thin it with a splash of water or lime juice—it should coat the salad, not sit in a heavy puddle at the bottom.
  • Avocado waits for no one: Add it at the very last moment or it oxidizes and turns brown within an hour, which doesn't hurt the taste but looks unappetizing.
03 -
  • Oil the grill grate, not just the chicken: This sounds small but it prevents sticking and helps create that beautiful char that makes everything taste better.
  • Taste the dressing before it hits the salad: Lime juice varies wildly in acidity depending on the fruit, so you might need more or less than the recipe calls for—adjust to your preference while you still can.
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