Southwest Chicken Salad with Chipotle Dressing (Print View)
Grilled chicken with fresh vegetables, black beans, corn, and a smoky chipotle dressing. Vibrant, hearty, and ready in 35 minutes.
# Ingredient List:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Salad
09 - 6 cups mixed salad greens (romaine, spinach, or spring mix)
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup canned corn kernels, drained
13 - 1 red bell pepper, diced
14 - 1 avocado, sliced
15 - 1/4 cup red onion, thinly sliced
16 - 1/4 cup fresh cilantro, chopped
→ Chipotle Dressing
17 - 1/2 cup mayonnaise
18 - 2 tablespoons plain Greek yogurt
19 - 1 tablespoon fresh lime juice
20 - 1 tablespoon adobo sauce from canned chipotles
21 - 1 chipotle pepper in adobo, minced
22 - 1 teaspoon honey
23 - 1/4 teaspoon salt
24 - 1/4 teaspoon ground cumin
# How to Make:
01 - Preheat grill or grill pan over medium-high heat. In a small bowl, combine olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Rub mixture evenly over both sides of chicken breasts.
02 - Grill chicken for 6–7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine salad greens, cherry tomatoes, black beans, corn, red bell pepper, avocado, red onion, and cilantro.
04 - In a separate bowl, whisk together mayonnaise, Greek yogurt, lime juice, adobo sauce, chipotle pepper, honey, salt, and cumin until smooth.
05 - Arrange salad on individual plates, top with sliced chicken, and drizzle generously with chipotle dressing. Serve immediately.
# Expert Advice:
01 -
- The chipotle dressing has this perfect kick that wakes up your taste buds without overwhelming them, like that friend who knows exactly how to liven up a quiet dinner.
- You can prep most components ahead of time, making it my go-to when I want to look like I have my life together on hectic weeknights.
02 -
- Never add the avocado until the very last minute, as I once prepped everything an hour early only to find sadly browned avocado by serving time.
- The dressing actually improves if made a day ahead, allowing those chipotle flavors to deepen and mellow simultaneously.
03 -
- Freeze extra chipotle peppers in adobo individually in an ice cube tray, then transfer to a freezer bag so you always have just the right amount without opening a new can.
- Toast your spices in a dry pan for 30 seconds before mixing the chicken rub, which releases oils that dramatically intensify their flavor.