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A white bowl filled with Southwest Salad.
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Southwest Salad Recipe

Delicious salad with southwestern flavors and filled with tender chicken, fresh tomatoes, and corn kernels.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, SouthWestern
Servings: 4 servings
Calories: 565kcal

Ingredients

The Chicken

  • 1½ lb. boneless, skinless chicken breasts (2 large chicken breasts)
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • ¼ tsp. salt
  • ¼ tsp. ground pepper

The Salad

  • 6 cups mixed greens (I used spring mix)
  • 1 cup corn kernels (cooked)
  • 1 cup black beans (drained and rinsed)
  • 1½ cups diced red bell pepper
  • 1 medium avocado (diced)
  • ½ cup cherry tomatoes (halved)
  • ¼ cup diced red onion (chopped fine, or thinly sliced)
  • ¼ cup fresh cilantro (chopped - optional)

The Dressing

  • ¼ cup extra virgin olive oil
  • ¼ cup lime juice
  • 2 tsp. garlic powder (or garlic granules)
  • 2 tsp. honey (or to taste)
  • ½ tsp. chili powder (or to taste)
  • ¼ tsp. salt (or to taste)
  • ¼ tsp. ground black pepper (or to taste)

Instructions

The Chicken

  • Gather and measure all your ingredients, then preheat your grill or grill pan over medium-high heat.
    Southwest Salad Recipe ingredients on a white marble surface in individual bowls.
  • In a small bowl, mix olive oil, chili powder, cumin, salt, and pepper to create a marinade.
    1 tbsp. extra virgin olive oil, 1 tsp. chili powder, 1 tsp. ground cumin, ¼ tsp. salt, ¼ tsp. ground pepper
    Basting ingredients in a bowl.
  • Rub the marinade onto both sides of the chicken breasts.
    1½ lb. boneless, skinless chicken breasts
    A chicken breast brushed with seasoning.
  • Grill the chicken for about 7-10 minutes per side or until cooked through. It should reach a minimum of 165℉ on a meat thermometer. Remove from heat and let it rest for a few minutes. Then, slice it into strips or cubes.
    A cooked chicken breast in a skillet.

The Salad

  • In a large salad bowl, combine mixed greens, corn, black beans, diced bell pepper, avocado, cherry tomatoes, red onion, and chopped cilantro. Add the sliced grilled chicken on top.
    6 cups mixed greens, 1 cup corn kernels, 1 cup black beans, 1½ cups diced red bell pepper, 1 medium avocado, ½ cup cherry tomatoes, ¼ cup diced red onion, ¼ cup fresh cilantro
    Southwest Salad ingredients added to lettuce in a wooden serving bowl.

The Dressing

  • In a small bowl, whisk together olive oil, lime juice, minced garlic, honey, chili powder, salt, and pepper until well combined.
    ¼ cup extra virgin olive oil, ¼ cup lime juice, 2 tsp. garlic powder, 2 tsp. honey, ½ tsp. chili powder, ¼ tsp. salt, ¼ tsp. ground black pepper
    Dressing ingredients, unmixed, in a glass mixing bowl.
  • Drizzle the dressing over the salad or serve it on the side. Toss everything together gently to coat evenly.
    A hand holds a glass bowl of dressing over a bowl of Southwest Salad.
  • Serve immediately or pack up for later.
    A white bowl of Southwest Salad topped with slices of chicken breast.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 565kcal | Carbohydrates: 33g | Protein: 44g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 612mg | Potassium: 1426mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2973IU | Vitamin C: 103mg | Calcium: 56mg | Iron: 3mg