Easy Southwest Chicken Salad Recipe For Lunch Today
Southwest chicken salad recipe: a vibrant mix of grilled chicken, corn, black beans, and zesty dressing. It is a delightful and simple meal.
Equipment
- Grill or grill pan (for chicken)
- Large Mixing Bowl
- Small bowl for dressing
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup chopped cilantro
- For the Dressing
- 1/4 cup plain Greek yogurt
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/4 tsp cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Chicken: Preheat grill to medium-high heat. Rub chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Grill for 6-8 minutes per side, or until cooked through. Let cool slightly, then dice or shred the chicken. Tip: Alternatively, bake the chicken at 375F (190C) for 20-25 minutes, or use pre-cooked rotisserie chicken for a quicker option.
- Step 2: Prepare the Vegetables: Dice the red bell pepper and red onion. If using fresh corn, grill or saut briefly for added flavor. Rinse and drain the black beans. Dice the avocado and chop the cilantro. Tip: Soaking the diced red onion in cold water for 10 minutes can reduce its sharpness.
- Step 3: Make the Dressing: In a small bowl, whisk together Greek yogurt, lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper until well combined. Tip: Adjust the amount of lime juice and spices to taste. A touch of honey or agave can be added for sweetness.
- Step 4: Assemble the Salad: In a large bowl, combine the diced chicken, corn, black beans, red bell pepper, red onion, avocado, and cilantro. Tip: Reserve a portion of the avocado and cilantro for garnish.
- Step 5: Dress and Serve: Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for later. Garnish with extra avocado and cilantro, if desired. Tip: For a spicier kick, add a pinch of cayenne pepper to the dressing or a diced jalapeo to the salad. Optional: Serve the salad over a bed of lettuce or with tortilla chips.
Notes
Variations
The southwest chicken salad recipe lends itself well to a multitude of adaptations.
- Ingredient Swaps: Quinoa or brown rice can replace corn for a grain-based variation. Other protein sources, such as grilled shrimp or black beans, can substitute chicken. Various cheeses like cotija or pepper jack can be added.
- Regional Twists: A Tex-Mex version might incorporate crushed tortilla chips and a dollop of sour cream. A Santa Fe-inspired salad could include green chilies and a drizzle of chipotle aioli.
- Dietary Adjustments: To make it dairy-free, the Greek yogurt dressing can be replaced with a cashew-based cream or avocado dressing. For a low-carb version, eliminate the corn and beans, increasing the portion of leafy greens and non-starchy vegetables.
Serving Suggestions
This salad excels as a standalone lunch or a light dinner option. It can be served in a bowl, wrapped in a tortilla for a Southwestern-style wrap, or presented as a topping for tostadas. Suggested accompaniments include tortilla chips, guacamole, or a side of black bean soup. This dish is also suitable for picnics, potlucks, and barbecues.
Storage Tips
To preserve freshness, the southwest chicken salad should be stored in an airtight container in the refrigerator. The dressing is best stored separately to prevent the salad from becoming soggy. Properly stored, the salad can last for up to 3 days. Avocado is best added just before serving to prevent browning. Check for freshness before consuming.
Frequently Asked Questions
- Question 1: Can the salad be made ahead of time?
Answer: Components of the salad, such as the chicken and dressing, can be prepared in advance. However, it is best to assemble the salad just before serving to maintain optimal texture and prevent sogginess. - Question 2: Can the salad be frozen?
Answer: Freezing is not recommended, as the texture of the vegetables and dressing will be compromised upon thawing. - Question 3: What can be used in place of Greek yogurt in the dressing?
Answer: Sour cream, mayonnaise, or a dairy-free yogurt alternative can be used as substitutes for Greek yogurt in the dressing. - Question 4: How to make the dressing spicier?
Answer: Increase the amount of chili powder or add a pinch of cayenne pepper for added heat. A dash of hot sauce is also suitable.