Southwest Chicken Salad with Chipotle Dressing (Printable)
Grilled chicken paired with fresh vegetables, black beans, and a bold smoky chipotle dressing. Vibrant and satisfying.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Salad
09 - 6 cups mixed salad greens (romaine, spinach, or spring mix)
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup canned corn kernels, drained
13 - 1 red bell pepper, diced
14 - 1 avocado, sliced
15 - 1/4 cup red onion, thinly sliced
16 - 1/4 cup fresh cilantro, chopped
→ Chipotle Dressing
17 - 1/2 cup mayonnaise
18 - 2 tablespoons plain Greek yogurt
19 - 1 tablespoon fresh lime juice
20 - 1 tablespoon adobo sauce from canned chipotles
21 - 1 chipotle pepper in adobo, minced
22 - 1 teaspoon honey
23 - 1/4 teaspoon salt
24 - 1/4 teaspoon ground cumin
# How to Make It:
01 - Preheat grill or grill pan over medium-high heat until surface is hot.
02 - In a small bowl, combine olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
03 - Place seasoned chicken on preheated grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes, then slice thinly.
04 - In a large mixing bowl, combine salad greens, halved cherry tomatoes, rinsed black beans, drained corn kernels, diced red bell pepper, sliced avocado, thinly sliced red onion, and chopped cilantro.
05 - In a separate bowl, whisk together mayonnaise, Greek yogurt, lime juice, adobo sauce, minced chipotle pepper, honey, salt, and cumin until smooth and well combined.
06 - Divide salad among serving plates, top with sliced grilled chicken, and drizzle generously with chipotle dressing. Serve immediately.
# Expert Hacks:
01 -
- The chipotle dressing keeps in the fridge for a week, which means youll find yourself drizzling it on everything from eggs to roasted vegetables.
- Even my kids who normally turn their noses up at anything green devour this without complaints, probably because the seasoned chicken and black bean combo has that satisfying taco-night feel.
02 -
- After ruining an entire batch by dumping in too much adobo sauce, I now measure it with a tablespoon rather than pouring straight from the can.
- Slicing the chicken against the grain makes each bite tender instead of stringy, a simple trick I only learned after years of doing it wrong.
03 -
- Slice the red onion and soak it in ice water for 10 minutes before adding to the salad to keep the flavor without the harsh bite that can overpower other ingredients.
- The dressing actually improves after sitting in the refrigerator overnight, as the flavors meld and deepen, so make it a day ahead if possible.