A bold, colorful salad loaded with grilled chicken, black beans, corn, avocado, and a zesty dressing—fresh, filling, and packed with Southwest flavor.
🛒 Ingredients (Serves 3–4)
For the chicken:
- 2 chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- Salt & black pepper
For the salad:
- 4 cups romaine or mixed greens
- 1 cup black beans (rinsed & drained)
- 1 cup corn (fresh, canned, or grilled)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ¼ cup tortilla strips (optional crunch)
Creamy Southwest dressing:
- ¼ cup Greek yogurt (or mayo)
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp chili powder
- ¼ tsp cumin
- Salt & pepper
👩🍳 Instructions
- Season & cook chicken
Rub chicken with oil and spices. Grill or pan-cook 5–6 minutes per side until fully cooked. Let rest, then slice. - Make the dressing
Mix yogurt, lime juice, honey, and spices until smooth. - Assemble salad
In a large bowl, combine greens, beans, corn, avocado, tomatoes, and onion. - Top & serve
Add sliced chicken, drizzle dressing, and sprinkle tortilla strips.
🌿 Anti-Inflammatory Touch
- Add extra avocado & olive oil
- Use fresh lime juice + herbs
- Include spinach or kale
- Skip tortilla strips or use baked whole-grain ones
💡 Tips
- Grill corn for extra smoky flavor
- Marinate chicken 1–2 hours for deeper taste
- Add jalapeños for heat
🥗 Nutrition (Approx. per serving)
- Calories: ~350–450
- Protein: ~30g
- High fiber & healthy fats
🧮 WW Points (Estimated)
- Standard: ~5–8 points
- Lighter (no strips, yogurt dressing): ~4–6 points
🔄 Variations
- Wrap: turn into a tortilla wrap
- Bowl: serve over rice or quinoa
- Spicy: add chipotle or hot sauce