If you’re looking for a healthy yet satisfying meal, this High Protein Southwest Chicken Salad is the answer. Packed with lean grilled chicken, black beans, corn, avocado, and crisp lettuce, it’s full of both flavor and nutrition. A creamy southwest-inspired dressing ties it all together, making it hearty enough to serve as a full meal while still keeping things light and refreshing.

This salad is perfect for meal prep, family dinners, or as a lighter option for brunch. It’s colorful, nutrient-dense, and bursting with Tex-Mex flair.

Why You’ll Love This Recipe

Protein-rich: Chicken + beans make it filling and satisfying.
Tex-Mex flavors: Zesty, smoky, and refreshing.
Meal prep friendly: Stays fresh and stores well.
Customizable: Swap in veggies or use a different protein.

Ingredients

2 large boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon cumin
Salt and pepper, to taste
1 large head romaine lettuce (chopped)
1 cup black beans (rinsed & drained)
1 cup corn kernels (fresh, canned, or roasted)
1 avocado (sliced)
1 cup cherry tomatoes (halved)
½ cup red onion (thinly sliced)
½ cup shredded cheddar or Mexican cheese blend (optional)
¼ cup fresh cilantro (chopped)
Lime wedges, for serving

Southwest Dressing (optional but recommended):

½ cup Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice
½ teaspoon chili powder
½ teaspoon garlic powder
1 teaspoon honey or agave (optional for sweetness)
Salt & pepper to taste

Instructions

Season & cook the chicken: Rub chicken breasts with olive oil and seasonings. Grill or pan-sear for 6–7 minutes per side, or until cooked through. Let rest, then slice thinly.
Prepare the dressing: In a small bowl, whisk together Greek yogurt, mayo, lime juice, chili powder, garlic powder, honey, salt, and pepper until smooth.
Assemble the salad base: In a large bowl, layer chopped romaine, black beans, corn, cherry tomatoes, and red onion.
Add the protein: Place grilled chicken slices over the salad.
Top with extras: Add avocado slices, shredded cheese, and cilantro.
Serve: Drizzle with dressing and serve with lime wedges on the side.

Serving Ideas

Serve with tortilla chips or warm tortillas.
Make it a wrap by rolling in a large tortilla.
Pair with a sparkling lime water or iced tea for a refreshing meal.

Tips & Variations

Vegetarian option: Replace chicken with grilled tofu or extra beans.
Low-carb: Skip corn and beans, and double the veggies.
Spicy kick: Add jalapeños or a drizzle of hot sauce.
Meal prep: Keep dressing separate until serving.