High Protein Southwest Chicken Salad
Bold southwest flavors meet balanced nutrition: juicy grilled chicken, black beans, sweet corn, crisp veggies, and creamy Greek-yogurt dressing over crunchy greens. It’s protein-packed, meal-prep friendly, naturally gluten-free, and endlessly customizable.
Ingredients
Salad
- 2 breasts grilled chicken sliced; season with cumin/paprika if desired
- 1 cup black beans canned, rinsed and drained
- 1 cup corn kernels fresh, canned, or thawed frozen
- 1 piece red bell pepper diced
- 0.5 piece red onion thinly sliced (soak in cold water to mellow)
- 1 cup cherry tomatoes halved
- 1 piece avocado diced
- 4 cups romaine lettuce or mixed greens chopped
Greek Yogurt Southwest Dressing
- 0.5 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lime juice fresh
- 0.5 tsp ground cumin
- 0.5 tsp paprika
- 0.25 tsp garlic powder
- salt and black pepper to taste
Garnish (Optional)
- fresh cilantro chopped, to taste
- lime wedges for serving
Instructions
- Cook chicken: Grill or pan-sear chicken breasts (season with cumin/paprika or favorite spice blend) until cooked through; rest and slice.
- Prep veggies: Wash and chop lettuce, peppers, tomatoes, onion (soak slices in cold water 10 minutes to reduce bite), and dice avocado.
- Make dressing: Whisk Greek yogurt, olive oil, lime juice, cumin, paprika, garlic powder, salt, and pepper until smooth. Adjust lime/salt to taste.
- Assemble: In bowls or a large platter, layer greens, beans, corn, pepper, onion, tomatoes, avocado, and sliced chicken. Drizzle with dressing.
- Garnish & serve: Add cilantro and lime wedges. Optionally top with tortilla strips, pepitas, or a light sprinkle of cheese.
Notes
Make-ahead: Store components separately up to 4 days; add avocado and dressing just before serving. Grill extra chicken and freeze for quick future bowls. Double the dressing to use as a dip or taco sauce.
Variations: Spicy—add jalapeño or hot sauce to dressing. Vegan—use grilled tofu or spiced chickpeas and plant yogurt. Low-carb—omit corn/beans and add more greens/avocado. Add grains—mix in cooked quinoa or brown rice. Extra crunch—top with pepitas or roasted chickpeas.
Allergen note: Pork- and alcohol-free as written; use dairy-free yogurt for a dairy-free option.