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Spicy Southwest Chicken Salad with Creamy Chipotle Dressing

Close-up of a vibrant southwest salad featuring shredded chicken, avocado, black beans, corn, and crispy tortilla strips.
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Make this satisfying Southwest Chicken Salad featuring seasoned chicken, black beans, corn, and a creamy chipotle dressing. It is a healthy dinner option perfect for quick meals or meal preparation.

Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 cups chopped romaine lettuce
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 avocado, diced
  • 1/4 cup tortilla strips (for topping)
  • For the Creamy Chipotle Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1–2 canned chipotle peppers in adobo sauce, minced (adjust for spice level)
  • 1 tablespoon adobo sauce from the can
  • 1 tablespoon lime juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Season the chicken breasts evenly with chili powder, cumin, smoked paprika, salt, and pepper.
  2. Heat the olive oil in a skillet over medium-high heat. Cook the seasoned chicken for 6 to 8 minutes per side, until cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and let it rest for 5 minutes before shredding or dicing.
  3. Prepare the dressing: Combine mayonnaise, Greek yogurt, minced chipotle peppers, adobo sauce, lime juice, garlic powder, and salt in a small bowl. Whisk until completely smooth. Taste and add more chipotle or salt if needed.
  4. Assemble the salad base: In a large bowl, combine the romaine lettuce, black beans, thawed corn, halved tomatoes, and sliced red onion.
  5. Add the cooked chicken to the salad mixture.
  6. Drizzle about half of the creamy chipotle dressing over the salad and toss gently to coat the ingredients. Add more dressing as desired.
  7. Divide the salad among serving bowls. Top each serving with diced avocado and a sprinkle of tortilla strips. Serve immediately.

Notes

  • For meal prep, store the dressing separately and add it just before eating to keep the lettuce crisp.
  • If you prefer a less spicy dressing, start with only half a chipotle pepper.
  • You can substitute the chicken with grilled steak or use chickpeas for a vegetarian option.

Nutrition

Find it online: https://littlekitchendiary.com/southwest-salad-recipe-spicy-chicken-dressing/