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Southwest Chicken Salad

A vibrant and satisfying salad packed with grilled chicken, avocado, and a tangy chipotle-lime dressing, perfect for busy weeknights or as a refreshing lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Southwestern
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces grilled chicken breasts Cook until no longer pink in the center
  • 1 can black beans, rinsed and drained
  • 1 cup sweet corn, canned or frozen
  • 4 cups romaine lettuce, chopped
  • 1 piece avocado, diced Use ripe avocado for creaminess
  • 1 cup cherry tomatoes, halved
  • 1/4 cup cilantro, chopped (optional) Optional for garnish
  • 1/4 cup chipotle-lime dressing

Method
 

Preparation
  1. Grill the chicken breasts until cooked through and no longer pink in the center.
  2. Allow the chicken to cool before slicing it into strips.
  3. In a large bowl, combine the black beans, sweet corn, chopped romaine, diced avocado, and halved cherry tomatoes.
  4. Add the sliced grilled chicken on top.
  5. Drizzle the chipotle-lime dressing over the salad and toss gently until combined.
  6. Serve immediately or store in the refrigerator for meal prep.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also substitute the grilled chicken for shrimp or tofu for a refreshing twist.