Easy Spicy Southwest Chicken Salad Recipe

Key Ingredients & Substitutions

Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you’re short on time, rotisserie chicken works great as a quick substitute! Just shred it and toss it in.

Spices: Chili powder and cumin give this salad its signature flavor. If you want a milder taste, reduce the cayenne pepper or swap it for smoked paprika, which adds depth without too much heat.

Beans: Black beans are nutritious and add protein. Kidney or pinto beans can work too if that’s what you have on hand. Just make sure to rinse them for freshness!

Avocado: Avocado adds creaminess. If you want something lighter, you can replace it with sliced cucumber or omit it altogether.

Dressing: The dressing combines mayonnaise and sour cream for creaminess. For a lighter option, use Greek yogurt or a dairy-free yogurt alternative. Adjust lime juice for acidity.

How Do You Ensure the Chicken is Perfectly Cooked?

Cooking chicken properly is key to this salad! Start by seasoning the chicken well and letting it rest at room temperature for about 15 minutes before cooking. This helps it cook evenly.

• Preheat your grill pan or skillet to medium-high. A hot pan will create that tasty char.
• Cook chicken for 5-7 minutes on each side. Don’t flip too soon, or you won’t get a nice crust.
• Use a meat thermometer to check for doneness; it should read 165°F (75°C).
• Let the chicken rest after cooking for 5 minutes before slicing. This keeps it juicy!

Easy Spicy Southwest Chicken Salad

Ingredients:

• For the Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (adjust for spiciness)
  • Salt and pepper to taste
• For the Salad:
  • 4 cups chopped romaine or mixed lettuce
  • 1 cup canned black beans, rinsed and drained
  • 1 cup cooked corn kernels (fresh or frozen, thawed)
  • 1 medium red bell pepper, thinly sliced
  • 1 medium tomato, diced
  • 1/2 medium red onion, thinly sliced into rings
  • 1 ripe avocado, sliced
  • 1/2 cup multicolor tortilla strips
  • Fresh cilantro leaves for garnish

Spicy Southwest Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1-2 tablespoons lime juice (freshly squeezed)
• 1-2 teaspoons chipotle chili in adobo sauce (finely chopped) or hot sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt, to taste

How Much Time Will You Need?

This dish takes about 20-30 minutes: 10 minutes for prep and 10-15 minutes for cooking. Just enough time to whip up a delicious and colorful salad!

Step-by-Step Instructions:

1. Prepare the Chicken:

In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Drizzle the olive oil over the chicken breasts and sprinkle them with the spice mixture, coating both sides well.

2. Cook the Chicken:

Heat a grill pan or skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 5-7 minutes on each side. You’ll know it’s done when the chicken is cooked through and has a lovely char. Take it off the heat and let it rest for 5 minutes before slicing it thinly.

3. Make the Dressing:

In a medium bowl, combine mayonnaise, sour cream (or Greek yogurt), lime juice, chipotle chili or hot sauce, cumin, garlic powder, and salt. Whisk everything together until smooth. Taste and adjust seasoning if needed.

4. Assemble the Salad:

On a large platter or individual plates, start with a bed of chopped lettuce. Place the sliced chicken right in the center. Around the chicken, artistically arrange the black beans, corn, bell pepper slices, diced tomatoes, red onion rings, avocado slices, and tortilla strips.

5. Garnish and Serve:

Drizzle your spicy southwest dressing generously over the top of the salad. Sprinkle fresh cilantro leaves for a pop of color. Serve right away and enjoy this fresh and zesty meal!

With its bold flavors and vibrant colors, this Easy Spicy Southwest Chicken Salad is a satisfying dish that makes healthy eating delicious and fun!

Frequently Asked Questions (FAQ)

Can I Use Grilled Chicken Leftovers for This Salad?

Absolutely! Grilled chicken leftovers are perfect for this salad. Just slice them thin and toss them in with the fresh ingredients. It’s a great way to use up what’s already cooked!

How Can I Make This Salad Vegetarian?

For a vegetarian option, simply substitute the chicken with grilled tofu or tempeh, and consider adding more beans like chickpeas for extra protein. You can also add roasted vegetables for added flavor!

Can I Prepare the Dressing in Advance?

Yes, you can make the dressing a day ahead! Just store it in an airtight container in the refrigerator. Give it a good stir before using, as it may thicken a bit while chilling.

How Should I Store Leftover Salad?

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the salad from getting soggy. Just add it when you’re ready to enjoy the leftovers!