Southwest Chicken Salad with Cilantro-Lime Dressing
Smoky grilled chicken, sweet charred corn, crunchy tortilla chips, and a cold cilantro-lime dressing make this the kind of dinner that disappears fast. The flavors hit all at once: creamy, bright, savory, crisp. It feels a little like restaurant food, except you can throw it together on a weeknight and still have leftovers worth eating the next day. It's a very refreshing salad.
Servings: Four
INGREDIENTS
4 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 heads romaine lettuce
8 ounces cherry tomatoes, halved
1 cup black beans, rinsed and drained
1 1/2 cups frozen corn, charred
1/3 cup thinly sliced red onion
1 avocado, sliced
Tortilla chips, crumbled, for serving
Cilantro-Lime Yogurt Dressing
1/2 cup plain Greek yogurt
2 tablespoons lime juice
1/4 cup roughly chopped cilantro
1 tablespoon olive oil
1 small garlic clove
1 teaspoon honey, optional
1 to 2 tablespoons water, as needed to thin
PREPARATION
Make dressing: Add lime juice, cilantro, olive oil, garlic, honey (if using), and a generous pinch of salt to a jar or container. Blend with an immersion blender until smooth, then stir in yogurt. Add water as needed to thin. Refrigerate until ready to use.
Char corn: Heat a dry stainless steel skillet over high heat. Add corn and cook, stirring occasionally, until browned in spots. Set aside to cool.
Make spice mix: In a small bowl, combine cumin, chili powder, oregano, smoked paprika, coriander, onion powder, garlic powder, black pepper, and cayenne.
Prepare chicken: Pat chicken dry and rub with olive oil. Season generously with salt on both sides, then coat evenly with the spice mix.
Cook chicken: Heat a grill pan or stainless steel skillet over medium-high heat. Cook chicken for 4 to 5 minutes per side, until golden brown and internal temperature reaches 160°F (71°C). Let rest, then slice into strips.
Plate: In a large bowl, layer romaine, tomatoes, black beans, corn, and red onion. Top with sliced chicken and avocado. Drizzle with dressing and garnish with tortilla chips before serving.
Notes:
Chicken breasts cook more evenly if lightly pounded or butterflied first.
If making homemade tortilla chips, cook until deeply golden and let cool completely before storing so they stay crisp.
If using a regular blender instead of an immersion blender, blend cilantro, olive oil, garlic, lime juice, and honey first, then stir in yogurt by hand so the dressing stays thick and creamy.
