“High Protein Southwest Chicken Salad – Bold, Fresh & Filling!”
This High Protein Southwest Chicken Salad is a vibrant, flavor-packed meal that’s perfect for lunch, dinner, or meal prep. Loaded with grilled chicken, black beans, corn, avocado, and crisp veggies, it’s tossed in a zesty chipotle-lime dressing for a bold Southwestern kick. With over 30 grams of protein per serving, this salad is both satisfying and energizing—ideal for healthy eating without sacrificing flavor. Serve it in a bowl, wrap it in a tortilla, or enjoy it over greens for a low-carb option!
Equipment
- Grill or skillet
- Cutting board and knife
- Mixing bowls
- Whisk
- Airtight containers (for meal prep)
Ingredients
- 2 cups grilled or shredded chicken breast
- 1 cup black beans (rinsed and drained)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ½ red onion, diced
- 1 bell pepper, chopped
- 2 cups romaine or spinach
- Optional: jalapeños, cotija cheese
Dressing:
- ½ cup Greek yogurt
- Juice of 1 lime
- 2 tbsp chopped cilantro
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the Chicken Grill or shred chicken. Use rotisserie for convenience.
- Prep the Veggies Dice avocado, onion, bell pepper, and tomatoes. Rinse beans and corn.
- Make the Dressing Whisk Greek yogurt, lime juice, cilantro, garlic, salt, and pepper.
- Assemble the Salad Layer greens, chicken, beans, corn, veggies, and avocado. Drizzle with dressing.
- Serve or Store Chill for 30 minutes or pack into containers. Keep dressing and avocado separate until serving.
Notes
- Toss avocado in lime juice to prevent browning.
- Use chipotle ranch or avocado-lime dressing for variation.
- Add quinoa or brown rice for extra carbs.
- Make it vegan with tofu and dairy-free yogurt.
- Reduce sodium by rinsing canned beans thoroughly.