Southwest Chicken Salad with Chipotle Dressing
Bring bold, zesty flavors to your table with this irresistible Southwest Chicken Salad with Chipotle Dressing a fresh and hearty dish with a spicy kick! Juicy chicken, crisp greens, black beans, corn, and vibrant veggies are tossed in a smoky, creamy chipotle dressing for the perfect balance of heat and flavor.
Ingredients
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 6 cups romaine or mixed greens, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or roasted)
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- ½ small red onion, thinly sliced
- 1 avocado, diced
- ½ cup shredded cheddar or Monterey Jack cheese
- Optional: tortilla strips for crunch
For the Chipotle Dressing:
- ½ cup plain Greek yogurt (or sour cream)
- 2 tbsp mayonnaise
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp honey or maple syrup
- 1–2 chipotle peppers in adobo sauce (adjust to spice preference)
- 1 clove garlic
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Rub chicken breasts with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Grill or pan-cook over medium heat for 6–7 minutes per side, until fully cooked (165°F internal temperature). Let rest for 5 minutes before slicing.
- Make the Dressing: In a blender or food processor, combine Greek yogurt, mayonnaise, lime juice, honey, chipotle peppers, garlic, salt, and pepper. Blend until creamy and smooth. Adjust spice by adding more chipotle peppers if desired.
- Assemble the Salad: In a large salad bowl, place greens as the base. Add corn, black beans, tomatoes, bell pepper, onion, cheese, and avocado. Top with sliced chicken.
- Finish u0026 Serve: Drizzle generously with chipotle dressing. Toss lightly or serve with dressing on the side. Garnish with tortilla strips if using.