Southwest Chicken Power Salad (Printable Version)

A protein-packed Southwest salad with grilled chicken, black beans, corn, and fresh vegetables tossed in lime-cilantro dressing.

# What You’ll Need:

→ For the Salad

01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - Salt and black pepper to taste
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1 cup corn kernels, fresh or frozen
10 - 1 red bell pepper, diced
11 - 1/2 red onion, thinly sliced
12 - 1 cup cherry tomatoes, halved
13 - 4 cups mixed salad greens
14 - 1 large avocado, sliced
15 - 1/4 cup fresh cilantro, chopped

→ For the Lime-Cilantro Dressing

16 - 3 tablespoons olive oil
17 - 2 tablespoons fresh lime juice
18 - 1 teaspoon honey
19 - 1 small garlic clove, minced
20 - 1/4 teaspoon ground cumin
21 - Salt and black pepper to taste
22 - 2 tablespoons fresh cilantro, chopped

# Step-by-Step Guide:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Brush the seasoning mixture evenly over both sides of the chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine salad greens, black beans, corn, red bell pepper, red onion, and cherry tomatoes.
05 - In a jar or small bowl, whisk together olive oil, lime juice, honey, minced garlic, cumin, salt, pepper, and cilantro until well combined.
06 - Drizzle half the dressing over the salad and toss gently to coat vegetables evenly.
07 - Arrange sliced chicken and avocado on top of the salad. Drizzle with remaining dressing and sprinkle with chopped cilantro. Serve immediately.

# Additional Tips::

01 -
  • It's ready in under 40 minutes but tastes like you spent way more time in the kitchen.
  • The lime dressing is so addictive you'll find yourself making extra just to drizzle on leftover vegetables.
  • It actually fills you up—protein, fiber, and healthy fats work together to keep you satisfied for hours.
02 -
  • Don't slice the avocado more than five minutes before serving, or it'll oxidize and turn brown no matter what you do.
  • Warm chicken on cool greens is actually the move here—the temperature contrast makes every bite feel more dynamic and the dressing carries better.
03 -
  • Make the dressing a day ahead so the flavors meld together—it tastes even brighter the next day.
  • If you're prepping for meal prep, keep the dressing separate and add it just before eating so nothing gets soggy.
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