This Easy Spicy Southwest Chicken Salad is a colorful mix of juicy chicken, black beans, corn, and fresh veggies. Toss it all together with a zesty dressing for a burst of flavor!
I love how quick it is to whip up! Just grill the chicken, mix the ingredients, and enjoy a filling meal that’s perfect for lunch or dinner—delicious and satisfying!
Key Ingredients & Substitutions
Chicken: I love using boneless skinless chicken breasts for this salad for their tenderness. But you can substitute with grilled shrimp or even canned chicken if you’re in a hurry!
Romaine Lettuce: Romaine provides a nice crunch, but you can swap it for any leafy greens like spinach, mixed greens, or kale for a different texture.
Black Beans: These add protein and fiber. If beans aren’t your thing, try chickpeas or kidney beans instead. They work just as well!
Spices: Chili powder, cumin, and smoked paprika give this dish its kick. Feel free to adjust the cayenne pepper to suit your spice level! If you want less spice, consider using paprika alone.
Avocado: This creamy fruit enhances the flavor and texture. Should you not have any, a dollop of guacamole or a few slices of cheese can do the trick.
How Can You Grill Chicken Perfectly for This Salad?
Grilling chicken can be tricky, but here’s a simple way to get it just right. First, ensure your grill is hot enough before placing the chicken on it.
- Combine the spices and olive oil to create a flavorful rub for the chicken.
- Place the chicken on the grill and avoid moving it around. Let it cook undisturbed for 5-7 minutes for nice grill marks.
- Flip it once it releases easily from the grill. That’s when it’s ready to turn!
- Ensure it’s cooked through by checking the internal temperature (165°F). Allow it to rest for 5 minutes before slicing; this keeps it juicy.
Enjoy making your salad and don’t hesitate to adjust things as per your taste!
Easy Spicy Southwest Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 6 cups romaine lettuce, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup sweet corn kernels (fresh, canned, or frozen & thawed)
- 1 red bell pepper, thinly sliced
- 1 medium tomato, diced
- 1/2 red onion, thinly sliced into rings
- 1 avocado, sliced
- 1/2 cup crispy tortilla strips (multi-colored if available)
- Fresh cilantro for garnish
For the Spicy Southwest Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper (or more for extra heat)
- Salt and pepper, to taste
Time Estimate:
This refreshing salad takes approximately 20 minutes to prepare and cook, making it an easy option for a weeknight dinner or a bring-along meal for a picnic.
Step-by-Step Instructions:
1. Spice Up the Chicken:
In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Rub the chicken breasts with olive oil, then coat them evenly with the spice mixture. This will add wonderful flavors to our salad!
2. Grill the Chicken:
Heat a grill or grill pan over medium-high heat. Grill each chicken breast for about 5-7 minutes per side, or until they are fully cooked and beautifully charred. Make sure the internal temperature reaches 165°F. Once cooked, remove from heat and let the chicken rest for 5 minutes before slicing it thinly.
3. Make the Dressing:
While the chicken is cooking, you can prepare the dressing. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cayenne pepper, and salt and pepper. Mix until smooth and creamy. This zingy dressing will elevate your salad!
4. Arrange the Salad:
On a large serving plate or in a big bowl, arrange the chopped romaine lettuce as the base. Then, neatly place the black beans, corn, sliced red bell pepper, diced tomato, red onion rings, avocado slices, and tortilla strips in sections on top of the lettuce. It should look bright and inviting!
5. Add the Chicken:
Place the sliced grilled chicken breast right in the center of the colorful salad. This looks great and makes it easy for everyone to serve themselves.
6. Drizzle with Dressing:
Generously drizzle the spicy southwest dressing over the salad. Feel free to add more or less dressing according to your taste preference. Finally, garnish with fresh cilantro leaves for that added freshness!
7. Serve and Enjoy:
Serve immediately, and if you like, toss the salad gently to combine all the flavors before eating. Enjoy your flavorful, fresh, and colorful Easy Spicy Southwest Chicken Salad!
FAQ for Easy Spicy Southwest Chicken Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! If you have leftover grilled chicken or rotisserie chicken, simply shred or dice it and toss it in. It’s a great way to save time and reduce food waste!
What Can I Substitute for the Mayonnaise in the Dressing?
If you’re looking for a lighter option, you can substitute Greek yogurt for the mayonnaise. It’ll retain the creaminess while adding a nice tang. Just make sure to adjust the seasoning as needed!
How Can I Make This Salad Vegan?
You can easily turn this salad vegan by swapping the chicken for grilled tofu or tempeh and using plant-based mayo or avocado in the dressing. Replace the sour cream with cashew cream or a vegan sour cream product.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To prevent sogginess, keep the dressing on the side until you’re ready to eat. When reheating, you can warm the chicken in the microwave or enjoy it cold straight from the fridge!
