Southwestern Grilled Chicken Salad

This southwestern grilled chicken salad is loaded with bold Tex Mex flavor, fresh veggies, and creamy lime dressing for dinner.

Prep Time10

Cook Time15

Course: entree, lunch, Salad

Cuisine: southwestern

Servings:

Calories: 488kcal

Ingredients

Salad

2 large chicken breasts
1 teaspoon salt
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon black pepper
1 tablespoon olive oil
6 large romaine leaves
1 shallot finely chopped
½ cup corn kernels cooked
½ cup shredded cheddar
2 slices bacon cooked and crumbled
8 cherry tomatoes halved
1 avocado peeled and diced
½ cup red kidney beans rinsed
1 jalapeño pepper for serving
1 lime, sliced for serving

Dressing

⅓ cup mayonnaise
⅓ cup sour cream
⅓ cup buttermilk low fat
1 tablespoon lime juice
1 teaspoon Dijon mustard
1 tablespoon fresh chopped cilantro
½ teaspoon paprika
⅓ teaspoon black pepper

Instructions

Place the chicken breasts in a plastic bag and lightly pound them to even thickness. Season both sides with salt, paprika, garlic powder, cumin, pepper, and chili. Heat the olive oil in a large skillet over medium heat. Sear the chicken for about 5 minutes per side until golden and chicken is cooked to an internal temperature of 165F.
In a separate small bowl, combine all dressing ingredients: mayonnaise, sour cream, buttermilk, lime juice, mustard, cilantro, paprika, and pepper. Whisk the dressing thoroughly until smooth and creamy.
Transfer the chicken to a cutting board and let rest for 5 minutes. Slice the rested chicken into thin strips or small cubes.
Chop the romaine leaves and place them in a large salad bowl. Add chopped shallot, corn, shredded cheese, crumbled bacon, cherry tomatoes, diced avocado and beans, Toss wekk then top with the chicken. Drizzle generously with the prepared dressing and toss more if desired, Serve topped with sliced jalapeño and lime wedges.

Notes

Dressing can be made in advance and stored in the refrigerator. It is best chilled for at least 15 minutes before serving. You probably will not use all the dressing so also refrigerate leftovers.

For a lighter dressing, replace mayonnaise with fat free Greek yogurt or swap out the dressing with salsa.

For an even easier dinner, substitute store bought dressing such as southwest ranch or your favorite.

Add crushed tortilla chips on top of the salad for crunch.

Nutrition