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Ultimate Quick & Zesty Southwest Chicken Salad with Smoky Chipotle Lime Dressing

A vibrant bowl of southwest salad featuring shredded chicken, avocado, black beans, corn, tomatoes, and a creamy orange dressing drizzle.
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Make this vibrant Southwest Salad for a quick dinner or healthy meal prep. It is packed with protein, fresh vegetables, and a bold, smoky chipotle lime dressing that brings Tex-Mex flavor right to your bowl.

Ingredients

Scale
  • 4 cups chopped romaine lettuce
  • 2 cups cooked, shredded chicken breast
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen or canned corn, drained
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1/2 cup crumbled cotija cheese (optional)
  • 1/4 cup chopped fresh cilantro
  • For the Smoky Chipotle Lime Dressing:
  • 1/2 cup plain Greek yogurt (for a high protein dressing)
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle powder (adjust for spice level)
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, honey, cumin, smoked paprika, chipotle powder, and minced garlic. Season with salt and pepper. Set aside.
  2. Prepare the chicken: If you do not have pre-cooked chicken, season 1 pound of chicken breast with salt, pepper, and a pinch of chili powder. Grill or pan-fry until cooked through, then shred or dice it.
  3. Assemble the salad base: In a large bowl, combine the chopped romaine lettuce, shredded chicken, black beans, corn, and cherry tomatoes.
  4. Add toppings: Distribute the diced avocado and cotija cheese (if using) over the salad mixture.
  5. Dress and serve: Drizzle the smoky chipotle lime dressing over the salad. Toss gently to coat all ingredients. Garnish with fresh cilantro. Serve immediately for a zesty salad bowl, or store components separately for meal prep.

Notes

  • For a vegetarian option, skip the chicken and add 1 cup of cooked quinoa for extra substance.
  • If you prefer a thinner dressing, add 1-2 tablespoons of water until you reach your desired consistency.
  • This recipe makes great make ahead salads; keep the dressing separate until you are ready to eat.
  • If you are looking for gluten free salad options, this recipe is naturally gluten free.

Nutrition

Find it online: https://kitchenuser.net/southwest-salad-recipe-quick-zesty-chicken-bowl/