Print

Fresh Southwest Chicken Salad with Creamy Avocado Dressing

Fresh Southwest Chicken Salad - featured image
Print Recipe

A vibrant and flavorful salad featuring tender grilled chicken, crisp veggies, and a luscious creamy avocado dressing with a smoky southwest spice blend. Perfect for quick meals, potlucks, or light dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 4 cups mixed salad greens (romaine, spinach, or spring mix)
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, rinsed and drained (or cooked fresh)
  • 1 cup fresh corn kernels (or frozen, thawed)
  • 1/2 red bell pepper, diced
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 ripe avocado, peeled and pitted
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 garlic clove, minced
  • 1/4 cup plain Greek yogurt (or dairy-free coconut yogurt for vegan option)
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground cumin
  • Salt and pepper, to taste
  • Water to thin, as needed

Instructions

  1. Pat the chicken breasts dry with paper towels. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the olive oil all over the chicken, then sprinkle the spice mix evenly on both sides. Let it rest for about 10 minutes.
  2. Heat a grill pan or skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side (12-14 minutes total), or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
  3. While the chicken cooks, add avocado, lime juice, minced garlic, Greek yogurt, olive oil, ground cumin, salt, and pepper into a blender or food processor. Blend until smooth, adding water a tablespoon at a time to reach desired consistency. Adjust seasoning if needed.
  4. In a large bowl, combine mixed greens, cherry tomatoes, black beans, corn, red bell pepper, red onion, and cilantro. Toss gently to mix.
  5. Top the salad with sliced chicken breasts. Drizzle the creamy avocado dressing over the top and toss lightly to coat without crushing the greens.
  6. Serve immediately for freshest crunch, or chill salad and dressing separately for up to 4 hours before serving to let flavors meld.

Notes

Use quality olive oil and plain Greek yogurt for best flavor and creaminess. If fresh corn is unavailable, frozen thawed corn works well. For vegan or dairy-free dressing, substitute Greek yogurt with coconut or almond yogurt. Prepare dressing last to keep it fresh and green. Store dressing separately to avoid soggy greens. Thin dressing with water as needed. Use a meat thermometer to avoid overcooking chicken. Add crushed red pepper flakes or hot sauce for extra heat.

Nutrition

Keywords: southwest chicken salad, creamy avocado dressing, grilled chicken salad, healthy chicken salad, easy chicken salad recipe, gluten-free chicken salad, dairy-free avocado dressing

Find it online: https://flurpchef.com/fresh-southwest-chicken-salad-recipe-easy-creamy-avocado-dressing/