Grilled Southwest Chicken Salad
How This Grilled Southwest Chicken Salad Became My Go-To
Alright, friend—pull up a chair. Let me tell you about this Grilled Southwest Chicken Salad that basically saved my last summer cookout. You know when you’re craving something with a kick, but also want to pretend you’re eating light? This is it. I first kinda stumbled on this salad idea after accidentally buying way too many chicken breasts (it happens… don’t judge) and realizing the BBQ was already heated. Tossing everything together, my sister said it looked like “a Tex-Mex color explosion”—and then seconds later, she was elbow-deep in the bowl. That’s how you know you’ve got a winner. Oh, and once, my dog almost ran off with a thigh before I could slice it, but that’s another story.
Why You’ll Love This Salad (or… Why I Do Anyway)
I make this when it’s too hot to turn on the oven or honestly, when I just can’t face another boring dinner. My family goes nuts for the smoky chicken—sometimes my brother picks out just the charred bits, can you believe?—and the toppings can be a wild mix-up depending on what’s lurking in the fridge. The dressing? I could happily eat it by the spoonful if that weren’t slightly questionable behavior. (And hey, if you mess up the grill timing, the salad still tastes great. Ask me how I know…)
What You’ll Need (and Some “It’ll Do” Subs)
- 2 large chicken breasts (or honestly, thighs work and they’re juicier—my aunt swears by them)
- 2 tbsp olive oil (I sometimes use avocado, especially if I’m in a healthy mood)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika (skip if you can’t find it, but it’s worth hunting down)
- 1 tsp garlic powder (fresh minced works; I just can’t be bothered sometimes)
- Salt & pepper, just eyeball it
- 1 large head romaine lettuce, chopped (spinach or mixed greens are just fine—use whatever’s in your crisper)
- 1 cup cooked corn (canned, frozen, or grilled—I’ve done all three, honestly can’t taste a big difference)
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced small
- 1/2 red onion, sliced thin (sometimes I soak it in lime juice if it’s too strong, but not always)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced or cubed (my favorite part, but skip if they’re $3 each—no salad is worth that!)
- Shredded cheddar or pepper jack—however much looks good to you
- For the Dressing:
- 1/3 cup Greek yogurt (mayo if you want it creamier, or just plain old sour cream—no one’s judging here)
- 2 tbsp fresh lime juice, give or take
- 2 tbsp olive oil
- 1 tsp honey (maple syrup works too, but I tend to run out of honey more often)
- 1 tsp chili powder and a pinch of cumin
- Pinch salt and pepper
How To Throw This Together (No Sweat)
- Prep your chicken: Mix together the olive oil, chili powder, cumin, paprika, garlic powder, and a generous pinch of salt and pepper in a bowl. Really rub it all over the chicken—don’t be shy. (This is where I usually sneak in a little jig, waiting for the grill to heat.) Let it sit about 20 minutes; or five, if you’re impatient like me.
- Heat the grill: Medium-high is best. No grill? I’ve done this in a cast iron pan on the stovetop, and it’s still pretty darn good. Grill your chicken 6–8 minutes on the first side (don’t move it too much, or you’ll miss those grill marks), then flip and do another 5–7 minutes. It should be cooked through but not dry—if you overdo it (which I have), just slice thin and hope the dressing covers a multitude of sins.
- Let the chicken rest: Five minutes is enough. Or maybe longer if you wander off. Slice it up.
- Throw together your salad bits: In a huge bowl (trust me, bigger than you think), add lettuce, corn, black beans, bell pepper, onion, tomatoes, and cheese. Squeeze a bit of lime over everything. Toss it like you mean it.
- Dressing time: Whisk the yogurt, lime juice, oil, honey, chili powder, cumin, and a pinch of salt and pepper. If it’s too thick, add a splash of water; if too thin, more yogurt. Taste—and, actually, I find it works better if you make it a little tangier than you think. It blends in, promise.
- Assemble: Pile the salad onto plates, top with sliced chicken, avocado, and drizzle with dressing. Sometimes I stand at the counter and eat it straight out of the bowl. That’s not required, though.
Notes from the “Trial and Error” Files
- I once tried grilling the corn cobs directly with the chicken—tasted amazing, but got kernels stuck everywhere. Maybe skip or at least shave the corn off before tossing in.
- Chilling the salad before serving… it sounded good, but honestly, it got kind of soggy. Best to stick with room temp.
- Don’t sweat the ingredient order. Toss and pile, it’ll all taste the same. And if it doesn’t, nobody ever complained.
If You’re Feeling Adventurous (Or, When Curiosity Strikes)
- Once I swapped black beans with chickpeas—surprisingly good, though my son grumbled.
- Tried a balsamic-based dressing once… not the best match. Southwest flavors just pair better with lime and chili. Learn form my mistake!
- Added crunchy tortilla strips on top one time (like these homemade ones); no one complained, and some even called it fancy.
- For dairy-free, go with olive oil and avocado in the dressing instead of yogurt.
What If You Don’t Have Fancy Gear?
Okay, so everyone raves about a “proper grill” for this. But I’ve legit used a plain old grill pan and, in one very desperate move, even a George Foreman. Actually, any pan that gets hot enough’ll do. If you don’t have tongs, two forks work in a pinch. (Just watch your fingers. Ask me how I know…)
Stashing Leftovers (If There Are Any…)
This salad keeps in a covered container in the fridge for about 2 days. Though honestly, in my house, it never lasts more than a day! The avocado’ll brown up a bit but still totally edible. If you’re big on meal prep, keep the dressing separate and add just before serving—less soggy, more crisp.
How I Like to Serve It (Yours May Be Different!)
We usually do this for dinner with warm tortillas (sometimes storebought, sometimes homemade if I’m feeling wild), but it also makes a killer packed lunch. My cousin loads it onto nachos—yes, really. And once we brought it picnic-style, packed up in jars. That was a bit much, but cute.
Things I Learned The Hard Way (Pro-ish Tips)
- I once tried rushing the chicken and served it slightly undercooked. Regretted it because… well, that’s not a fun surprise at dinner. Make sure it’s cooked through—use a thermometer if you have it!
- Leaving the chicken to rest really does make it juicier. I used to skip this (impatient, I know), but now I always do it.
- Don’t over-dress the salad. It gets weighed down fast. Start slow (I learned this after a particularly soupy bowl).
Oh, You Had Questions?
Q: Can I make this ahead?
Yep, but keep the dressing and chicken separate till mealtime. Tastes better assembled fresh, but, leftovers are still tasty.
Q: What about vegans or vegetarians?
You can swap the chicken with grilled tofu or more beans. I tried a batch with smoked tempeh once—worked okay, but the kids weren’t fooled.
Q: Does it freeze?
Erm, not really. The fresh veggies go weird, and the avocado falls apart like nobody’s business. Maybe freeze just the grilled chicken, though?
Q: Where do you get smoked paprika?
Most grocery stores have it now, or just grab it from Penzeys (not an ad, I just order from them when I run low!).
Q: Can I add more spice?
Totally! Sometimes I toss in a pinch of cayenne or use a chipotle chili powder. My dad once dumped a spoon of hot sauce in and, well, it was an adventure.
Honestly, this salad has rescued me more times than I can count—especially on those days when I forget to plan anything. Give it a whirl, maybe with your own twist, and let me know if you have some wild combo that works! And, just for fun, if you want to dig deeper into Southwest flavor combos, this Culinary Hill guide helped me once or twice too.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen and thawed)
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- For the dressing: 3 tablespoons lime juice, 2 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon chopped cilantro, salt and pepper to taste
Instructions
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1Preheat grill to medium-high heat. Brush chicken breasts with 1 tablespoon olive oil, then season both sides with chili powder, cumin, smoked paprika, salt, and black pepper.
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2Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes before slicing.
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3In a large bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn, and sliced red onion.
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4In a small bowl, whisk together lime juice, 2 tablespoons olive oil, honey, chopped cilantro, salt, and pepper to make the dressing.
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5Add sliced grilled chicken and avocado to the salad. Drizzle with dressing, sprinkle with additional cilantro, and toss gently to combine before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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