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Southwest Chicken Salad – Easy Healthy Dinner

Southwest Chicken Salad with Creamy Cilantro-Lime Dressing

A bold, fresh Southwest chicken salad loaded with juicy spiced chicken, crisp romaine, black beans, corn, avocado, and a creamy cilantro-lime yogurt dressing. Perfect for meal prep, lunch, or a hearty dinner salad.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mexican-Inspired, Southwest
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless, skinless chicken breasts sliced horizontally into 1/2-inch cutlets
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cayenne pepper optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup Greek yogurt plain
  • 1/4 cup mayonnaise
  • 1/4 cup fresh cilantro packed, chopped
  • 2 tbsp lime juice freshly squeezed
  • 1 clove garlic minced
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1 pinch black pepper
  • 1–2 tbsp water or milk to thin dressing
  • 8 cups romaine lettuce chopped
  • 1 cup black beans rinsed and drained
  • 1 cup corn fresh, frozen (thawed), or canned
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced or diced
  • 1 avocado diced
  • 1/2 red bell pepper diced
  • 1/2 cup crispy tortilla strips optional garnish
  • 2 tbsp cotija cheese crumbled, optional

Method
 

  1. Pat chicken dry. Mix all southwest seasoning spices together and rub evenly over chicken. Drizzle with olive oil.
  2. Air fry at 375°F for 12–15 minutes, flipping halfway, or cook in a skillet over medium-high heat for 5–7 minutes per side until internal temperature reaches 165°F.
  3. Let chicken rest 5 minutes, then slice or dice.
  4. Whisk together Greek yogurt, mayonnaise, cilantro, lime juice, garlic, cumin, salt, and pepper. Thin with water or milk as needed.
  5. In a large bowl, combine lettuce, black beans, corn, tomatoes, onion, avocado, and bell pepper.
  6. Add chicken and toss with desired amount of dressing.
  7. Serve topped with tortilla strips and cotija cheese if desired.

Notes

Great for meal prep—store salad and dressing separately for best texture. Dressing keeps well for up to 4 days refrigerated.