Southwest Chicken Salad Recipe
Enjoy this zesty Southwest Chicken Salad with grilled chicken, mixed greens, corn, cherry tomatoes, avocados, and crispy strips. Plus, a healthier southwest salad dressing.
Servings: 4 servings
Calories: 263kcal
Ingredients
Southwest Salad Dressing
- 3/4 cup Greek yogurt or sour cream
- 1 medium lime juiced
- 2 teaspoons chili powder (or adobo spice if you have it)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt and pepper or to taste
- 1/4 teaspoon cayenne
- 1/4 cup water or to desired consistency
For the Chicken
- 1 tablespoon cooking oil like olive oil or vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 boneless skinless chicken thighs or boneless, skinless chicken breasts (thin cut)
For the Salad
- 3-4 cups mixed greens
- 2 cooked corn on the cob kernels removed (or frozen corn cooked to package instructions)
- 1 cup cherry tomatoes halved
- 1-2 avocados quarterred and/or sliced
- crispy strips or broken tortilla chips
Instructions
Southwest Salad Dressing
- Combine the ingredients in a bowl and whisk until smooth. Add the water last and to taste. Increase the water by 2 tablespoons at a time until desired consistency is reached. Store in an airtight container in the refrigerator for 4-5 days.
For the Chicken Marinade
- Combine the oil, garlic powder, cumin, dried oregano, salt, and pepper in a small bowl and whisk. Add the chicken to a large zip-top bag, pour the marinade over the chicken, and refrigerate for about 1 hour.
For the Salad
- Heat an indoor or outdoor grill to medium high heat (about 400℉). Add the chicken and grill for 5-6 minutes per side, or until the chicken is cooked through. Remove from the grill and let rest 10 minutes before slicing. Meanwhile, prepare the salad.
- On a large platter, arrange the greens. Then add the toppings (cherry tomatoes, avocados, corn kernels, crispy strips, etc). Drizzle the salad dressing over the top and serve!
Homemade Crispy Strips
- Slice a handful of corn tortillas into 1/2-inch strips (I use four 6-inch corn tortillas). In a large pot, heat 1/4 cup cooking oil. Add sliced strips and cook, stirring as needed, until crispy, about 1 minute. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt to taste.
Nutrition
Calories: 263kcal | Carbohydrates: 8g | Protein: 24g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 699mg | Potassium: 679mg | Fiber: 4g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 21mg | Calcium: 35mg | Iron: 2mg