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Southwest Chicken Salad

Southwest chicken salad with taco-seasoned chicken, avocado, black beans, corn, and chili lime dressing in a large bowl
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A vibrant, hearty, and incredibly nutritious Mexican-inspired salad featuring juicy taco-seasoned oven-baked chicken breasts over crisp lettuce loaded with cherry tomatoes, black beans, corn, bell peppers, and creamy avocado – all drizzled with a light and tangy 3-ingredient Greek yogurt chili lime dressing. Bold, colorful, and packed with 62 grams of protein per serving.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • 1 cup plain Greek yogurt
  • 2 teaspoons taco seasoning
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 8 cups chopped lettuce
  • 1 cup multicolored cherry tomatoes, halved
  • 1 cup black beans, drained and rinsed
  • 1 cup bell peppers, sliced (any color)
  • 2 ears corn, kernels sliced off the cob (or 1 cup frozen or canned corn)
  • 1 large avocado, sliced
  • 1/2 cup queso fresco cheese, crumbled (optional)
  • Fresh lime slices (optional)
  • Fresh cilantro (optional)

Instructions

  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and set aside.
  2. Pat chicken breasts completely dry with paper towels, then brush all sides evenly with olive oil.
  3. Pour taco seasoning onto a flat plate. Press and coat each chicken breast thoroughly in the seasoning on all sides until a deep rust-colored crust forms.
  4. Place coated chicken breasts on the prepared baking sheet and bake for 20 to 25 minutes until fully cooked through to 165 degrees F at the thickest point. Use an instant-read thermometer for accuracy as cook time varies with breast thickness.
  5. Remove from oven and rest for 5 minutes before slicing.
  6. While the chicken bakes, combine plain Greek yogurt, taco seasoning, and fresh lime juice in a small bowl. Whisk until completely smooth with no streaks of seasoning. Taste and adjust lime juice as needed. Refrigerate until ready to serve.
  7. While the chicken bakes, prep all salad ingredients. Add chopped lettuce to a large salad bowl. Top with halved cherry tomatoes, black beans, sliced bell peppers, corn kernels, sliced avocado, and queso fresco if using. Toss gently to combine.
  8. Slice the rested chicken against the grain and place on top of the salad.
  9. Drizzle generously with chili lime dressing and toss gently to coat.
  10. Divide evenly into 4 bowls. Garnish with fresh lime slices and cilantro if desired. Serve immediately.

Notes

  • Always bake chicken to 165 degrees F – use an instant-read thermometer as cook time varies significantly with breast thickness.
  • Add dressing only just before serving to prevent the lettuce from wilting and the salad from becoming soggy.
  • Shortcut option: Use shredded rotisserie chicken tossed with 2 tablespoons olive oil and 2 tablespoons taco seasoning.
  • Nutrition information does not include the optional queso fresco topping.
  • For meal prep, store all components separately in airtight containers for up to 3 days. Assemble fresh before each serving.
  • Store sliced avocado with a squeeze of fresh lime juice pressed onto the cut surface to slow browning.

Nutrition

Find it online: https://www.benefitiany.com/southwest-chicken-salad/