Description
A bold and easy southwest chicken salad recipe packed with grilled chicken, black beans, roasted corn, avocado, and creamy chipotle dressing.
Ingredients
2 grilled chicken breasts, sliced
4 cups chopped romaine lettuce
1 cup roasted corn (fresh or canned)
1 cup canned black beans, rinsed and drained
1 avocado, sliced
½ cup cherry tomatoes, halved
¼ cup tortilla strips
½ cup chipotle ranch dressing (or avocado-lime dressing)
Lime wedges for garnish (optional)
Instructions
Season chicken with chili powder, cumin, garlic powder, and grill until cooked through. Let rest, then slice.
In a large bowl, layer romaine lettuce, black beans, corn, tomatoes, avocado, and tortilla strips.
Top with sliced grilled chicken.
Drizzle with your choice of dressing.
Serve immediately or store ingredients separately for meal prep.
Notes
Swap chicken for shrimp or tofu for a twist
Add jalapeños for extra heat
Keep dressing separate for longer storage
Use pre-cooked chicken for faster prep
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course
- Method: Grilling, Assembling
- Cuisine: Tex-Mex, American
Keywords: Black beans, cooked chicken breast, greek yogurt, lemon,