Southwest Chicken Salad

Ingredients

• 1 lb Boneless, skinless chicken breasts or thighs, sliced thin (Thighs stay juicier.)
• 1 tablespoon Olive oil (For searing and dressing.)
• 1 teaspoon Chili powder (For Southwest smoky flavor.)
• 1 teaspoon Smoked paprika (For Southwest smoky flavor.)
• 1/2 teaspoon Ground cumin (Adds earthiness.)
• 1/2 teaspoon Garlic powder (Savory flavor.)
• 1/2 teaspoon Onion powder (Savory flavor.)
• Salt to taste Salt
• Black pepper to taste Black pepper
• 4 cups Romaine lettuce, chopped
• 2 cups Baby spinach
• 1 cup Corn kernels (Fresh, roasted, or thawed frozen; roast for smokiness.)
• 1 can Black beans, rinsed and drained (For protein.)
• 1 medium Red bell pepper, diced (For sweetness and color.)
• 1 cup Cherry tomatoes, halved (For juicy pops.)
• 1 medium Avocado, sliced (Creamy contrast.)
• 1/2 small Red onion, thinly sliced (For sharpness.)
• 1/2 cup Shredded cheddar or cotija ((optional))
• 1 cup Tortilla strips or crushed tortilla chips (For crunch.)
• 1 lime Lime wedges (For serving.)
• 1/3 cup Greek yogurt or sour cream (Creamy base.)
• 2 tablespoons Mayonnaise (For richness.)
• 1 lime Lime juice (Freshly squeezed.)
• 1 tablespoon Honey (For sweetness.)
• 1 teaspoon Chipotle in adobo or hot sauce (Adjust for preference.)
• Salt to taste Salt
• Black pepper to taste Black pepper

Instructions

1. 1

   --- Preparation ---

2. 2

   Marinate the chicken: In a bowl, toss chicken slices with olive oil, chili powder, smoked paprika, cumin, garlic powder, and salt and pepper. Let rest for 5–10 minutes while you prep veggies.

3. 3

   Make the dressing: Whisk together Greek yogurt, mayonnaise, lime juice, honey, and chipotle in adobo. Season with salt and pepper and taste for balance.

4. 4

   --- Cooking ---

5. 5

   Cook the chicken: Heat a skillet over medium-high heat with a drizzle of olive oil. Sear chicken for 3–4 minutes per side until golden and cooked through. Let rest for 5 minutes, then slice.

6. 6

   Roast or sauté corn: In the same skillet, toss corn kernels with a pinch of salt and char until golden, about 4–5 minutes.

7. 7

   --- Assembly ---

8. 8

   In a large bowl, combine chopped romaine, spinach, black beans, roasted corn, diced red pepper, halved cherry tomatoes, and thinly sliced red onion. Add sliced chicken and avocado.

9. 9

   Drizzle dressing over the salad and toss gently. Top with shredded cheddar or crumbled cotija and a handful of tortilla strips. Serve with lime wedges on the side.