Southwest Chicken Salad
A vibrant salad with juicy grilled chicken, black beans, sweet corn, crunchy romaine, creamy avocado, and cherry tomatoes, all topped with a smoky chipotle-lime dressing.
Ingredients
Main Ingredients
- 1 pound Juicy grilled chicken Use breast or thighs as preferred.
- 1 can Black beans Canned for convenience; rinse and drain.
- 1 cup Sweet corn Frozen corn can also be used.
- 4 cups Crunchy romaine lettuce Chopped.
- 1 large Creamy avocado Diced.
- 1 cup Cherry tomatoes Halved.
- 1/2 cup Smoky chipotle-lime dressing Substitute with zesty vinaigrette if unavailable.
Instructions
Preparation
- Preheat your grill to medium-high heat, around 375°F. Grill the chicken for about 5-7 minutes on each side or until it's cooked through.
- Remove the chicken from heat, allow it to rest for a few minutes, then slice it into strips.
Assembly
- In a large bowl, combine the black beans, sweet corn, chopped romaine lettuce, diced avocado, and halved cherry tomatoes. Stir gently until well mixed.
- Place the sliced grilled chicken on top of the salad mixture.
- Drizzle the smoky chipotle-lime dressing over the salad.
- Gently toss the salad to combine all ingredients and serve immediately.
Notes
For best texture, serve immediately after tossing. Store leftovers in an airtight container for 3-4 days and avoid adding dressing until ready to serve. You can swap ingredients for personalization.