This Southwest Grilled Chicken Salad delivers everything you want in one bowl—grilled, smoky chicken, crisp romaine, black beans, corn, juicy tomatoes, creamy avocado, and a creamy chipotle dressing that brings it all together. It’s bright, fresh, and bold with just enough heat to keep things interesting.
Whether you’re feeding a crowd or meal-prepping for the week, this salad is a reliable go-to that never feels like a compromise.
Why You’ll Keep Coming Back to This Salad
-
Protein-packed and filling
-
Loaded with texture and crunch
-
Big flavor from fresh ingredients
-
Easy to make and customize
Ingredients
For the Salad
-
2 grilled chicken breasts, sliced
-
5 cups romaine lettuce, chopped
-
1 cup cherry tomatoes, halved
-
1/2 cup canned black beans, rinsed and drained
-
1/2 cup corn (fresh, frozen, or canned)
-
1 avocado, diced or sliced
-
1/4 cup red onion, thinly sliced
-
1/4 cup shredded cheese or crumbled queso fresco
-
Handful of crushed tortilla chips or roasted pepitas (optional)
-
Chopped fresh cilantro (for garnish)
For the Creamy Chipotle Dressing
-
1/2 cup mayo or Greek yogurt
-
1 chipotle pepper in adobo sauce
-
1 tablespoon lime juice
-
1 teaspoon honey
-
1/2 teaspoon garlic powder
-
Salt and pepper to taste
-
Water to thin as needed
Blend until smooth and creamy. Adjust lime or spice to taste.
How to Make It
1. Grill the Chicken
Season with salt, pepper, chili powder, and cumin. Grill or pan-sear over medium heat until golden and cooked through, 5–6 minutes per side. Rest before slicing.
2. Make the Dressing
Add all dressing ingredients to a blender or food processor. Blend until smooth. Add water to reach desired consistency.
3. Prep the Salad
Chop all vegetables. Rinse and drain the beans and corn. Slice the avocado last so it stays fresh.
4. Assemble
In a large bowl or platter, layer lettuce, chicken, black beans, corn, tomatoes, onion, avocado, and cheese.
5. Finish with Dressing
Drizzle the chipotle dressing generously over the top. Sprinkle with tortilla chips or pepitas and cilantro just before serving.
Variations and Swaps
-
Make it vegetarian: Use blackened tofu or more beans in place of chicken.
-
Add grains: Toss in quinoa or rice for a burrito bowl twist.
-
No blender? Mince the chipotle pepper and whisk by hand.
-
Need it lighter? Use Greek yogurt as the base for the dressing.
Storage
Keep dressing and avocado separate if making ahead. Store in airtight containers in the fridge for up to 3 days.
Final Note
This isn’t your basic salad—it’s a full-on meal that satisfies. Smoky, creamy, crunchy, and fresh, it checks all the boxes for a lunch or dinner that actually tastes like something you want to eat.