Save The first time I made this salad, it was actually a happy accident on a Tuesday night when I had leftover grilled chicken and half a fridge full of random vegetables. Now it has become my go-to meal prep salad because it somehow tastes even better the next day when all those bold southwest flavors have had time to mingle together in the container.
Last summer I made this for a backyard barbecue and watched my cousin who claims to hate salads go back for thirds. She kept asking what was in the dressing and looked genuinely shocked when I told her it was mostly Greek yogurt and lime juice.
Ingredients
- Chicken breasts: I pound them slightly to even thickness so they grill evenly and stay juicy throughout
- Chili powder, cumin, smoked paprika: This trio creates that signature southwest flavor profile without being overly spicy
- Romaine lettuce: Sturdy enough to hold up to the hearty toppings and dressing without wilting quickly
- Black beans: Rinse them really well to remove the canning liquid which can make the salad taste metallic
- Cherry tomatoes: They burst in your mouth and add little pockets of sweetness against the savory chicken
- Sweet corn: Fresh sweet corn in season is unbeatable but canned works perfectly fine when corn is not at its peak
- Greek yogurt: The secret to a creamy dressing without all the heavy calories of traditional ranch or creamy southwest dressings
- Fresh lime juice: Roll the lime on the counter before cutting to get way more juice out of it
Instructions
- Season and grill the chicken:
- Rub the spice mixture all over both sides of the chicken breasts getting into every crevice and grill for 6 to 7 minutes per side until beautifully marked and cooked through to 165°F.
- Let it rest:
- Set the chicken on a cutting board to rest for 5 full minutes so the juices redistribute throughout the meat instead of running out onto the board.
- Whisk the dressing:
- Combine the Greek yogurt lime juice olive oil cilantro honey cumin salt and pepper in a small bowl until smooth and creamy.
- Build the base:
- Pile the chopped romaine into a large salad bowl and arrange the cherry tomatoes black beans corn bell pepper avocado red onion cheddar cheese and fresh cilantro on top.
- Assemble and serve:
- Slice the rested chicken into thin strips and arrange it over the salad then drizzle with the dressing and toss everything gently right before serving.
Save This recipe has saved me so many times when I want something satisfying but do not want to spend hours in the kitchen. My husband now requests it weekly and says he actually looks forward to eating his vegetables this way.
Meal Prep Magic
I pack the dressing in a separate small container and layer the ingredients in a glass jar with the heaviest items on the bottom. The lettuce stays crisp for days when packed this way.
Protein Swaps
Grilled shrimp work beautifully here and cook in just a few minutes per side. For a vegetarian version I use grilled seasoned tofu steaks or just add extra black beans and cheese.
Serving Suggestions
Serve this alongside warm corn tortillas or tortilla chips for scooping up every last bite. The salad stands on its own perfectly but becomes a more substantial meal with some crusty bread.
- Crush tortilla chips over the top right before eating for that restaurant style crunch
- Add pickled jalapeño slices if you want extra heat and tang
- Squeeze fresh lime over each bowl right before serving to brighten all the flavors
Save Hope this becomes your new favorite too! There is something so satisfying about a salad that actually fills you up and makes you feel good afterward.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the components in advance. Grill and slice chicken up to 3 days ahead, chop vegetables 1-2 days before, and store the dressing separately. Toss everything together just before serving to maintain crisp texture.
- → What other proteins work well in this salad?
Grilled shrimp, steak strips, or seasoned tofu make excellent alternatives. For a vegetarian version, use extra black beans, chickpeas, or grilled halloumi cheese. Adjust grilling time accordingly.
- → Is the dressing dairy-free?
The traditional dressing uses Greek yogurt. For a dairy-free version, substitute with dairy-free yogurt or avocado blended with lime juice and cilantro. The flavor remains equally fresh and zesty.
- → How can I add more crunch?
Add tortilla strips, roasted pepitas (pumpkin seeds), or crushed tortilla chips before serving. These elements provide satisfying texture contrast against the tender chicken and crisp vegetables.
- → Can I use frozen corn instead of canned?
Absolutely. Thaw frozen corn and pat dry before adding to the salad. You can also grill the corn kernels briefly for added smoky flavor that complements the Southwest spices.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc cuts through the rich dressing and complements the zesty lime flavors. For red wine lovers, a light Pinot Noir or chilled rosé also pairs beautifully with the Southwest spices.