High Protein Southwest Chicken Salad

Last summer my neighbor Sarah brought this salad to our patio potluck and I swear I hovered over the serving bowl for twenty minutes watching everyone take seconds. The way the smoky grilled chicken played with that bright lime-cilantro dressing was absolute magic. I begged for the recipe right there between bites and Ive made it at least twice a week ever since. Something about those southwest flavors just makes healthy eating feel like a treat instead of a chore.

My husband usually rolls his eyes at salad for dinner but he literally licked his plate clean the first time I made this. Now he requests it by name and even helps chop the vegetables. Ive started meal prepping the components on Sundays because nothing beats throwing this together after a long day at work.

Ingredients

• Chicken breasts: Boneless and skinless works best here, pound them slightly if theyre uneven so they cook evenly
• Chili powder, cumin, smoked paprika: This spice trio creates that authentic southwest flavor profile
• Romaine lettuce: Sturdy enough to hold up to the hearty toppings and dressing without getting soggy
• Black beans and corn: Drain them really well or your salad will end up watery
• Avocado: The creaminess balances all those bright tangy flavors perfectly
• Greek yogurt: Use plain Greek yogurt for the dressing base it thickens beautifully and adds protein
• Fresh lime juice: Squeeze it right before you make the dressing for the brightest flavor

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Season and grill the chicken:

Rub those spice blends into the meat really well and let them sit for a few minutes before hitting the heat

Cook until perfectly done:

Grill about 6 to 7 minutes per side until the internal temp hits 74°C then let it rest for 5 minutes so the juices redistribute

Whisk up the magic dressing:

Combine the Greek yogurt lime juice olive oil cilantro honey cumin salt and pepper until smooth and creamy

Build your salad base:

Toss the lettuce tomatoes beans corn bell pepper avocado onion cheese and fresh cilantro in a big bowl

Bring it all together:

Slice that rested chicken arrange it on top and drizzle with dressing right before serving

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This salad has become my go-to for summer dinners because its so satisfying without weighing me down. I love how colorful it looks on the table and how something so healthy can taste this indulgent.

Make Ahead Magic

Ive learned through trial and error that you can prep everything except the avocado and dressing up to 24 hours in advance. Store the grilled chicken separately from the vegetables and keep that avocado tightly wrapped with plastic wrap pressed right against the surface to prevent browning.

Protein Swaps That Work

While grilled chicken is fantastic here dont be afraid to switch things up. Shrimp cooks in just a few minutes and soaks up those spices beautifully. For a plant based version try extra firm tofu pressed and grilled or even roasted chickpeas tossed with the same spice blend.

Customization Ideas

The beauty of this salad is how well it adapts to whatever you have in the fridge or your personal preferences.

• Add some heat with diced jalapeños or a sprinkle of red pepper flakes
• Crunch up some tortilla chips or toasted pumpkin seeds for texture
• Swap the Greek yogurt for dairy-free yogurt if needed

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Hope this southwest chicken salad becomes as much of a staple in your kitchen as it has in mine. Heres to many happy healthy meals ahead.

Recipe FAQ

→ Can I make this salad ahead of time?

Yes, you can prepare the components up to 24 hours in advance. Store the grilled chicken, vegetables, and dressing separately in airtight containers. Toss everything together just before serving to maintain crispness.

→ What can I use instead of Greek yogurt?

Sour cream, plain yogurt, or dairy-free alternatives work well in the dressing. For a lighter version, try blending cottage cheese until smooth or use avocado for extra creaminess.

→ How do I store leftovers?

Keep leftover salad components separate from the dressing in the refrigerator for up to 3 days. The avocado may brown slightly, but adding fresh lime juice helps preserve its color.

→ Can I cook the chicken differently?

Absolutely! Pan-sear, bake at 400°F for 20-25 minutes, or use leftover rotisserie chicken for a quicker version. The seasoning blend works with any cooking method.

→ What other proteins can I use?

Grilled shrimp, steak strips, or seasoned tofu work beautifully here. For a vegetarian option, double the beans and add quinoa for extra protein.

→ Is this salad freezer-friendly?

Not recommended due to the fresh vegetables and avocado. However, you can freeze the seasoned, cooked chicken for up to 3 months and assemble with fresh ingredients later.