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High Protein Southwest Chicken Salad

High Protein Southwest Chicken Salad for Vibrant Healthy Meals

Savor the zesty flavors of this High Protein Southwest Chicken Salad, combining grilled chicken and vibrant vegetables for a nutritious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Southwest
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 breasts Boneless, skinless chicken or tofu for vegetarian
  • 2 tablespoons Olive oil can be substituted with any light oil
  • 1 tablespoon Chili powder adjust for spicier kick
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garlic powder
  • to taste Salt and pepper
For the Salad Base
  • 1 can (15 oz) Black beans drained; cooked dry beans can also be used
  • 1 cup Corn kernels fresh, canned, or frozen
  • 1 Red bell pepper any sweet bell pepper works
  • 1 Avocado
  • 1 Red onion can swap for green onions
  • ¼ cup Fresh cilantro optional
  • 2 cups Romaine lettuce
  • 1 cup Cherry tomatoes halved or diced
  • ½ cup Shredded cheddar cheese or dairy-free cheese for vegan version
For the Dressing
  • ¼ cup Plain Greek yogurt or sour cream/vinaigrette alternatives
  • 1 Juice of 1 lime
  • to taste Minced jalapeno optional

Equipment

  • Grill Pan

Method
 

Step-by-Step Instructions
  1. Preheat a non-stick grill pan over medium-high heat for about 5 minutes.
  2. In a bowl, whisk together olive oil, chili powder, cumin, garlic powder, and a pinch of salt and pepper to create a seasoning paste.
  3. Coat the chicken breasts with the seasoning paste and let it sit for about 5 minutes.
  4. Grill the chicken on each side for 6–7 minutes or until the internal temperature reaches 165°F. Let it rest for 5 minutes.
  5. In a large bowl, combine black beans, corn, diced bell pepper, avocado, red onion, cilantro, romaine lettuce, and cherry tomatoes.
  6. In a small bowl, mix Greek yogurt, lime juice, and a pinch of salt and pepper until smooth.
  7. Pour the dressing over the salad and toss gently to coat everything evenly.
  8. Slice the grilled chicken and arrange on top of the salad. Sprinkle with cheddar cheese and jalapeno if desired.
  9. Serve the salad immediately or refrigerate for up to 2 days.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 36gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 850mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 15mgIron: 20mg

Notes

Rest the chicken for 5 minutes before slicing to retain moisture. Mix salad and dressing just before serving to keep vegetables crunchy.

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