Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Servings
4 servings
For the Salad
2 boneless skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
½ tsp paprika
Salt and black pepper, to taste
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup corn kernels
1 can black beans, drained and rinsed
1 avocado, diced
¼ cup red onion, thinly sliced
1 cup shredded cheddar or Mexican blend cheese
Tortilla strips or crushed tortilla chips
For the Creamy Southwest Dressing
½ cup mayonnaise
¼ cup sour cream or Greek yogurt
1 tbsp lime juice
1 tsp chili powder
½ tsp garlic powder
½ tsp cumin
Hot sauce, to taste
Salt and pepper
Instructions
Rub chicken with olive oil, chili powder, cumin, paprika, salt, and pepper.
Cook chicken in a skillet or grill pan over medium heat for 5–6 minutes per side until fully cooked.
Let chicken rest for 5 minutes, then slice.
In a large bowl, combine lettuce, tomatoes, corn, black beans, avocado, onion, and cheese.
Whisk together all dressing ingredients until smooth.
Top salad with sliced chicken and tortilla strips.
Drizzle with dressing and serve immediately.
Optional Add-Ins
Jalapeños
Cilantro
Bacon bits
Salsa
Rice for a heartier bowl
Storage Tips
Store dressing separately for best freshness.
Keeps in the fridge for up to 3 days.
