By Gabriella
Southwest Chicken Salad
Crisp romaine loaded with charred corn, black beans, avocado, and spiced chicken, all pulled together by a tangy cilantro-lime dressing.
- Course
- Sides & Salads
- Time
- 30 min
- Servings
- 4
Cooking Notes
- Let cooked chicken cool slightly before placing it on the greens so the lettuce stays crisp. Warm is fine; piping hot chicken can wilt the salad almost immediately.
- Drain wet toppings such as beans, corn, or salsa-style components thoroughly before assembling. Extra liquid collects under the salad and weakens the dressing.
- Add crunchy components and avocado at the very end. That preserves texture and keeps delicate toppings from getting crushed during the main toss.
Recipe Card
Southwest Chicken Salad
By Gabriella
- Category
- Sides & Salads
- Total Time
- 30 min
- Difficulty
- Easy
Servings: 4
Ingredients
- 1 lb chicken breast, seasoned with chili powder and cumin
- 1 cup corn kernels
- 1 can black beans, rinsed
- 1 large romaine heart, chopped
- 1 avocado, diced
- 1 cup halved cherry tomatoes
- 1/2 red onion, thinly sliced
- 1/2 cup cilantro-lime dressing
- Crushed tortilla chips
Instructions
- 1
Sear the seasoned chicken in a hot skillet until cooked through, then rest it for five minutes before slicing across the grain.
- 2
Char the corn in the same pan without stirring much, so it picks up dark spots and a little smoke.
- 3
Pile the romaine into a wide bowl and arrange the beans, tomatoes, onion, corn, and avocado in sections over the top.
- 4
Fan the sliced chicken across the middle and pour the dressing over everything just before serving.
- 5
Toss at the table and finish with crushed tortilla chips so they stay crisp instead of going soft in the bowl.
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