Southwest Chicken Salad Chipotle Lime (Printable Version)
A zesty salad with grilled chicken, black beans, crisp veggies, and smoky chipotle lime dressing.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Salad
09 - 6 cups chopped romaine lettuce
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup corn kernels (fresh, frozen, or canned)
13 - 1 red bell pepper, diced
14 - 1 avocado, sliced
15 - ¼ cup thinly sliced red onion
16 - ¼ cup chopped fresh cilantro
→ Chipotle Lime Dressing
17 - ⅓ cup plain Greek yogurt
18 - 2 tablespoons mayonnaise
19 - 1 to 2 chipotle peppers in adobo sauce, minced
20 - 2 tablespoons fresh lime juice
21 - 1 tablespoon honey
22 - 1 garlic clove, minced
23 - ½ teaspoon salt
24 - 2 tablespoons olive oil
25 - 2 tablespoons water, to thin dressing as needed
# Method:
01 - Preheat grill or grill pan to medium-high heat.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Rub the mixture evenly over chicken breasts.
03 - Grill chicken breasts for 6 to 7 minutes per side until cooked through and juices run clear. Remove and let rest for 5 minutes before slicing thinly.
04 - In a large bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn, diced red bell pepper, sliced avocado, red onion, and cilantro.
05 - Whisk together Greek yogurt, mayonnaise, minced chipotle peppers, lime juice, honey, garlic, salt, olive oil, and water until smooth. Adjust consistency with additional water if necessary.
06 - Top the salad with sliced grilled chicken, drizzle with chipotle lime dressing, and toss gently or serve dressing on the side.
# Chef's Tips:
01 -
- It comes together in under 40 minutes but tastes like you've been working on it all day.
- The dressing has just enough heat to keep things interesting without being overwhelming.
- You can prep everything ahead and let people build their own bowls if you want.
02 -
- Don't skip letting the chicken rest after grilling—it sounds fussy but it's the difference between juicy and dry.
- Taste that dressing before you finish it because one chipotle pepper varies wildly in heat depending on the can; you can always add more but you can't take it back.
- If you're making this salad ahead, keep the dressing and avocado separate until the last minute.
03 -
- Don't grill the chicken ahead of time thinking you'll warm it up later; it dries out quickly once it's cooked, so grill it while your guests are arriving and the salad is being assembled.
- Keep your lime at room temperature and roll it under your palm before cutting it—you'll get more juice and a brighter flavor that way.