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A vibrant Southwest chicken salad loaded with grilled chicken, black beans, corn, avocado, and creamy cilantro dressing.

Zesty Southwestern Chicken Salad

This vibrant Southwestern Chicken Salad features tender, seasoned chicken, crisp vegetables, black beans, and corn, all tossed in a creamy, zesty lime-cilantro dressing. It's a flavorful and satisfying meal perfect for lunch or a light dinner.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, Southwestern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, Skinless Chicken Breasts cut into 1-inch cubes
  • 1 tbsp Olive Oil
  • 1 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
For the Southwestern Dressing
  • 1/2 cup Mayonnaise
  • 1/4 cup Greek Yogurt plain, unsweetened
  • 2 tbsp Fresh Lime Juice
  • 1 tbsp Chopped Fresh Cilantro
  • 1/2 tsp Cumin
  • 1/4 tsp Chili Powder
  • 1/4 tsp Honey or Agave Nectar optional, for sweetness
  • 1 pinch Salt
  • 1 pinch Black Pepper
For the Salad Assembly
  • 6 cups Romaine Lettuce chopped
  • 1 cup Cooked Black Beans rinsed and drained
  • 1 cup Corn fresh, frozen (thawed), or canned (drained)
  • 1/2 cup Red Onion finely diced
  • 1 cup Cherry Tomatoes halved
  • 1/2 cup Avocado diced
  • 1/4 cup Chopped Fresh Cilantro for garnish (optional)
  • 1/4 cup Tortilla Strips or Crumbled Tortilla Chips for garnish (optional)

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Cutting Board
  • Sharp Knife
  • Whisk

Method
 

Prepare the Chicken
  1. In a medium bowl, toss the cubed chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
  2. Preheat your air fryer to 375°F (190°C).
  3. Place the seasoned chicken in a single layer in the air fryer basket. Cook for 12-15 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly browned. (Internal temperature should reach 165°F/74°C). If you don't have an air fryer, you can pan-fry the chicken over medium-high heat for 8-10 minutes until cooked through.
  4. Remove the chicken from the air fryer and let it cool slightly.
Make the Southwestern Dressing
  1. In a small bowl, whisk together the mayonnaise, Greek yogurt, fresh lime juice, chopped fresh cilantro, cumin, chili powder, honey (if using), salt, and black pepper until smooth and well combined. Taste and adjust seasonings as needed.
Assemble the Salad
  1. In a large mixing bowl, combine the chopped romaine lettuce, cooked black beans, corn, diced red onion, halved cherry tomatoes, and diced avocado.
  2. Add the slightly cooled, cooked chicken to the salad ingredients.
  3. Pour the Southwestern dressing over the salad. Toss gently until all ingredients are evenly coated.
  4. Serve immediately, garnished with extra fresh cilantro and tortilla strips or crumbled tortilla chips, if desired.

Notes

For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning or dressing.
This salad is best served fresh. If preparing ahead, keep the dressing separate and add just before serving to prevent the lettuce from wilting.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.