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High Protein Southwest Chicken Salad

A protein-packed Tex-Mex inspired salad with grilled chicken, black beans, corn, avocado, and a creamy southwest dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mexican, Southwest
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp cumin
  • salt and pepper to taste
Salad Base
  • 1 head romaine lettuce chopped
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels
  • 1 avocado sliced
  • 1 cup cherry tomatoes halved
  • 0.5 cup red onion thinly sliced
  • 0.5 cup shredded cheese optional
  • 0.25 cup cilantro chopped
Southwest Dressing
  • 0.5 cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice freshly squeezed
  • 0.5 tsp chili powder
  • 0.5 tsp garlic powder
  • 1 tsp honey optional
  • salt and pepper to taste

Equipment

  • Grill or skillet
  • Mixing bowls
  • Knife and cutting board
  • Whisk

Method
 

  1. Season chicken with oil and spices, then grill or pan-sear until cooked through.
  2. Whisk together all dressing ingredients until smooth.
  3. Layer romaine, beans, corn, tomatoes, and onion in a large bowl.
  4. Top with sliced chicken, avocado, cheese, and cilantro.
  5. Drizzle with dressing and serve with lime wedges.

Notes

For meal prep, store salad and dressing separately. Chicken can be cooked up to 3 days ahead. Great for low-carb diets when served without beans or corn.