High Protein Southwest Chicken Salad Recipe – Bold & Healthy Salad with Grilled Chicken and Beans
This High Protein Southwest Chicken Salad is a flavor-packed, nutrient-rich meal that’s perfect for lunch, dinner, or meal prep. Loaded with grilled chicken, black beans, corn, avocado, and crunchy veggies, it’s tossed in a zesty lime-cilantro dressing that brings everything together. With over 30 grams of protein per serving, this salad keeps you full and energized while satisfying your cravings for bold Southwest flavors. It’s gluten-free, easy to customize, and ideal for clean eating or fitness-focused lifestyles.
Equipment
- Skillet or grill pan (if cooking chicken)
- Mixing bowls
- Cutting board and knife
- Whisk or spoon for dressing
- Meal prep containers (optional)
Ingredients
For the Salad:
- 2 cooked chicken breasts (grilled, shredded, or rotisserie)
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- 1 avocado, diced
- 4 cups chopped romaine or mixed greens
- Optional: cilantro, jalapeños, crushed tortilla chips for garnish
For the Dressing:
- ½ cup plain Greek yogurt
- Juice of 1 lime
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp garlic powder
- Salt to taste
- Optional: splash of olive oil or hot sauce
Instructions
- Cook the chicken (if not using pre-cooked): Season with cumin, chili powder, garlic powder, salt, and pepper. Grill or pan-sear until cooked through. Let rest, then slice or shred.
- Assemble the salad: In a large bowl, combine black beans, corn, bell pepper, red onion, avocado, and greens.
- Make the dressing: In a small bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, garlic powder, and salt. Adjust seasoning to taste.
- Combine: Add chicken to the salad. Drizzle with dressing and toss gently to coat.
- Serve: Garnish with cilantro, jalapeños, or crushed tortilla chips if desired. Serve immediately or store components separately for meal prep.
Notes
- Use fresh lime juice for the best flavor.
- Chill salad before serving to enhance flavor melding.
- Store dressing separately to keep veggies crisp.
- For dairy-free: use coconut yogurt or vinaigrette.
- For low-carb: omit corn and beans, add more greens or grilled veggies.
- Keeps well for 3–4 days in the fridge—ideal for meal prep.
- Try variations with shrimp, tofu, or added grains like quinoa or farro.