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Top-down Southwest chicken salad in a white bowl with shredded chicken, black beans, corn, lime wedges, cilantro, and toasted bread.

High Protein Southwest Chicken Salad

A bold, filling southwest chicken salad with 40g of protein per serving. Features seasoned grilled chicken, black beans, charred corn, avocado, and a smoky chipotle-lime dressing. Perfect for meal prep and weekday lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Lunch
Cuisine: Mexican, American, Southwest
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Spiced Chicken
  • 1 larges boneless skinless chicken breasts or thighs for more flavor
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
For the Salad Base
  • 4 cups romaine lettuce roughly chopped
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels frozen or canned, will be charred
  • 1 cup cherry tomatoes halved
  • 1 cup avocado diced
  • 1 whole red onion thinly sliced
  • 1/2 whole sharp cheddar or cotija cheese shredded
  • 1/4 cup sharp cheddar or cotija cheese shredded
  • fresh cilantro for garnish
For the Chipotle-Lime Dressing
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 whole lime juiced
  • 1 tablespoon chipotle powder or 1/2 chipotle pepper in adobo, finely chopped
  • 1/2 teaspoon ground cumin
  • teaspoon honey
  • salt and pepper to taste

Equipment

  • 1 Cast iron skillet or heavy-bottomed pan For searing chicken and charring corn
  • 1 Sharp chef's knife For slicing chicken and chopping vegetables
  • 1 Cutting board Large enough for chicken prep
  • 1 Meat thermometer Essential - ensures chicken reaches safe 165°F
  • 1 Small mixing bowl For combining spice blend
  • 1 Large salad bow Or use 2 individual serving bowls
  • 1 Small jar with lid For shaking dressing together
  • 1set Measuring spoons For spices and dressing
  • 1set Measuring cups For beans, corn, lettuce
  • 1 Tongs or spatula For flipping chicken safely
  • 1 Whisk or fork Alternative if not using jar for dressing

Method
 

  1. Combine cumin, smoked paprika, garlic powder, onion powder, chili powder, and salt in a small bowl. Coat chicken breasts evenly with the spice mix. Let rest for 10-30 minutes at room temperature.
  2. Heat 1 tablespoon olive oil in a cast iron skillet or heavy pan over medium-high heat. Once oil shimmers, add the chicken. Cook undisturbed for 5-6 minutes until golden crust forms. Flip and cook another 4-5 minutes until internal temperature reaches 165°F. Remove from heat and let rest 5 minutes before slicing.
  3. While chicken rests, add corn to the same pan (no need to clean it). Spread into a single layer. Let cook undisturbed for 2 minutes, then stir. Continue until corn develops charred spots, about 4-5 minutes total. Remove from heat.
  4. In a small jar or bowl, combine Greek yogurt, olive oil, lime juice, chipotle powder (or chopped chipotle pepper), cumin, honey, salt, and pepper. Shake or whisk until smooth and creamy. Taste and adjust seasoning as needed.
  5. In a large bowl or individual serving bowls, layer the chopped romaine lettuce as the base. Add black beans, charred corn, cherry tomatoes, red onion, and diced avocado. Slice the rested chicken and fan it over the top. Sprinkle with cheese.
  6. Drizzle the chipotle-lime dressing over the salad. Garnish with fresh cilantro and serve immediately. For meal prep, store dressing separately and add just before eating.

Notes

Protein Tip: Dry brine chicken overnight by seasoning it and leaving it uncovered in the fridge for juicier, more flavorful results. Meal Prep: Store chicken, beans, corn, and lettuce separately. Keep dressing in a small jar. Slice avocado fresh each day to prevent browning.  Variations: For lower carb, skip beans and corn and double the chicken. For an anti-inflammatory focus, add purple cabbage and turmeric to the dressing. Substitutions: Rotisserie chicken works great and saves time. Use tahini instead of Greek yogurt for dairy-free. Swap cotija for feta or skip cheese entirely. Storage: Assembled salad lasts 1 day refrigerated. Components stored separately last 4 days. Dressing keeps for 5 days in the fridge.