A bold, fresh, and protein-packed salad loaded with grilled chicken, crunchy veggies, and a zesty Southwest-style dressing. Perfect for lunch or a light dinner!
🛒 Ingredients
For the Salad:
- 2 cups cooked chicken breast (grilled or shredded)
- 4 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup corn (fresh, canned, or grilled)
- 1 cup black beans (drained & rinsed)
- 1 avocado (diced)
- ¼ cup red onion (thinly sliced)
- ¼ cup cheddar cheese (shredded)
- Optional: tortilla strips or crushed nachos for crunch
For the Dressing:
- ½ cup Greek yogurt
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- 1 tsp garlic powder
- Salt & pepper to taste
- Optional: 1–2 tbsp hot sauce for heat
👩🍳 Instructions
- Prepare the chicken
Season with salt, pepper, chili powder, and cumin. Grill or pan-cook until done, then slice or shred. - Build the salad
In a large bowl, combine lettuce, tomatoes, corn, black beans, avocado, onion, and cheese. - Make the dressing
Whisk together Greek yogurt, lime juice, olive oil, spices, and hot sauce until smooth. - Assemble
Add chicken on top, drizzle with dressing, and toss gently. - Serve
Finish with tortilla strips for extra crunch.
🔥 Tips & Variations
- Low-carb: Skip corn and tortilla strips
- Extra protein: Add boiled eggs or more chicken
- Vegan option: Replace chicken with grilled tofu or chickpeas
- Meal prep: Keep dressing separate until serving
⚖️ Nutrition (Approx. per serving)
- Calories: 350–450
- Protein: 30–35g
- Carbs: 20–30g
- Fat: 15–20g
- Total: ~18–22 WW Points
-
Per serving (if split into 3): ~6–7 points