Ingredients:
2 boneless, skinless chicken breasts
1 teaspoon of chili powder
1/2 teaspoon of cumin
1/2 teaspoon of paprika Salt and pepper to taste
4 cups of mixed salad greens
1 cup of black beans, rinsed and drained
1 cup of corn kernels (fresh or frozen)
1/2 cup of cherry tomatoes, halved
1/2 cup of diced bell peppers (red, yellow, or orange)
1/4 cup of diced red onion
1/4 cup of chopped fresh cilantro
1 avocado, diced
1/4 cup of shredded cheddar cheese or Mexican blend cheese (optional)
For the Dressing:
1/4 cup of Greek yogurt or sour cream
2 tablespoons of lime juice
2 tablespoons of extra virgin olive oil
1 tablespoon of chopped fresh cilantro
1 clove of garlic, minced Salt and pepper to taste
Instructions:
Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with chili powder, cumin, paprika, salt, and pepper on both sides.
Grill the chicken breasts for about 6-8 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (74°C). Let them rest for a few minutes, then slice them into strips.
In a large salad bowl, combine the mixed salad greens, black beans, corn kernels, cherry tomatoes, diced bell peppers, diced red onion, chopped cilantro, diced avocado, and shredded cheese (if using).
In a separate small bowl, whisk together the Greek yogurt or sour cream, lime juice, extra virgin olive oil, chopped cilantro, minced garlic, salt, and pepper to make the dressing.
Pour the dressing over the salad ingredients. Toss gently to coat all the ingredients evenly. Taste and adjust the seasoning if needed. Arrange the sliced grilled chicken on top of the salad.
Serve the Southwestern Chicken Salad as a hearty and flavorful main course or as a satisfying side dish.
You can also add tortilla strips or crushed tortilla chips for added crunch and a southwestern flair. Enjoy the delicious and vibrant flavors of this Southwestern Chicken Salad!