Summer is finally here and it is too hot to turn on the oven. You need a meal that feels light and refreshing but still keeps you full. This High Protein Southwest Chicken Salad is the perfect solution for your busy week.
It delivers big flavors with very little effort in the kitchen. You get juicy chicken, creamy avocado, and a zesty lime dressing in every bite. It is exactly what your body craves during a healthy reset or a sunny afternoon.
Why This Recipe Is a Winner
This salad is a total game-changer for your weekly routine. It is ready in under 30 minutes from start to finish. You do not need any fancy equipment or rare ingredients to make it happen.
It is also incredibly budget-friendly because it uses simple pantry staples like black beans and corn. Your family will love the vibrant colors and textures on their plates. It makes eating healthy feel like a real treat instead of a chore.
Simple Cooking Method
Making this salad is as easy as it gets. You simply season the chicken and give it a quick sear in a skillet. While the chicken rests, you whisk together a creamy, high-protein dressing.
Even if you are a beginner cook, you can master this recipe. There is no complicated chopping or difficult techniques involved here. You just toss everything together and dinner is served.
Simple Ingredients
These fresh ingredients are likely already in your kitchen or easy to find at any store.
- 1 lb boneless skinless chicken breasts
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 6 cups chopped romaine lettuce
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1/2 tsp sea salt
Step-by-Step Directions
- Season chicken breasts on both sides with chili powder, cumin, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 5-6 minutes per side until the internal temperature reaches 165°F.
- Remove chicken from heat and let rest for 5 minutes before slicing into thin strips.
- In a small bowl, whisk together Greek yogurt, lime juice, chopped cilantro, and sea salt to create the dressing.
- In a large mixing bowl, toss together the romaine lettuce, black beans, corn, and cherry tomatoes.
- Divide the lettuce mixture into four serving bowls.
- Top each bowl with sliced chicken and diced avocado.
- Drizzle the yogurt dressing over each portion and serve immediately.
Best Ways to Enjoy It
Serve this salad in big bowls for a filling weeknight dinner. You can pair it with a handful of whole-grain tortilla chips for extra crunch. A squeeze of extra lime juice right before eating really wakes up the flavors.
If you are serving guests, place the ingredients in separate piles for a beautiful presentation. It looks stunning on a large platter for a casual summer gathering. Just set the dressing on the side and let everyone help themselves.
Storage & Reheating
This recipe is a meal prep superstar for your busy work week. Store the chicken and vegetables in an airtight container for up to three days. Always keep the dressing in a separate small jar until you are ready to eat.
Do not slice the avocado until the very last minute to prevent browning. If you have leftovers, the chicken tastes great cold or slightly warmed. This salad stays crisp and fresh if you follow these simple steps.
Tips for Best Results
- Always let the chicken rest for 5 minutes to keep it extra juicy.
- Rinse your black beans thoroughly to remove excess salt and starch.
- Use fresh lime juice instead of bottled for the best zesty flavor.
- Pat the chicken dry before seasoning to get a better golden sear.
- Add the dressing right before serving to keep the lettuce perfectly crisp.
- Swap frozen corn for grilled corn on the cob during peak summer.
- Double the dressing recipe to use as a dip for veggies later.
Ways to Switch It Up
- Swap the chicken for grilled shrimp for a coastal flavor twist.
- Add pickled red onions for a bright pop of color and acidity.
- Use kale or spinach instead of romaine for a heartier green base.
- Top with a sprinkle of cotija cheese for a salty, creamy finish.
Common Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully in this recipe. They stay very juicy but may take a few extra minutes to cook through. Just ensure they reach an internal temperature of 165°F.
Is the Greek yogurt dressing too tangy?
The lime and cilantro balance the tanginess of the yogurt perfectly. If you want it milder, add a tiny splash of honey or maple syrup. It creates a creamy and balanced finish for the salad.
I hope this fresh salad brings a little sunshine to your kitchen this week. It is the perfect way to feel energized and satisfied without any stress. Enjoy every bite of your healthy reset!
— Katie Wood
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 6 cups chopped romaine lettuce
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1 cup cherry tomatoes, halved
- 1 large avocado , diced
- 1/2 cup non -fat plain Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1/2 tsp sea salt
Instructions
- Season chicken breasts on both sides with chili powder, cumin, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 5-6 minutes per side until the internal temperature reaches 165°F.
- Remove chicken from heat and let rest for 5 minutes before slicing into thin strips.
- In a small bowl, whisk together Greek yogurt, lime juice, chopped cilantro, and sea salt to create the dressing.
- In a large mixing bowl, toss together the romaine lettuce, black beans, corn, and cherry tomatoes.
- Divide the lettuce mixture into four serving bowls.
- Top each bowl with sliced chicken and diced avocado.
- Drizzle the yogurt dressing over each portion and serve immediately.
