Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Servings
4 servings
Ingredients
For the Salad
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- Salt and black pepper, to taste
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 1 can black beans, drained and rinsed
- 1 avocado, diced
- ¼ cup red onion, thinly sliced
- 1 cup shredded cheddar or Mexican blend cheese
- Tortilla strips or crushed tortilla chips
For the Creamy Southwest Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- Hot sauce, to taste
- Salt and pepper
Instructions
- Rub chicken with olive oil, chili powder, cumin, paprika, salt, and pepper.
- Cook chicken in a skillet or grill pan over medium heat for 5–6 minutes per side until fully cooked.
- Let chicken rest for 5 minutes, then slice.
- In a large bowl, combine lettuce, tomatoes, corn, black beans, avocado, onion, and cheese.
- Whisk together all dressing ingredients until smooth.
- Top salad with sliced chicken and tortilla strips.
- Drizzle with dressing and serve immediately.
Optional Add-Ins
- Jalapeños
- Cilantro
- Bacon bits
- Salsa
- Rice for a heartier bowl
Storage Tips
- Store dressing separately for best freshness.
- Keeps in the fridge for up to 3 days.
