Southwest Chicken Salad
A fresh and hearty salad combining grilled chicken, black beans, corn, avocado, and a smoky chipotle-lime dressing, perfect for any occasion.
Ingredients
For the Base
- 2 cups Grilled chicken (sliced) Ensure chicken is cooked through.
- 4 cups Romaine lettuce (chopped) Chop into bite-sized pieces.
- 1 can Black beans Rinse well to reduce sodium.
- 1 cup Sweet corn Use fresh or canned, rinsed and drained.
- 1 cup Cherry tomatoes (halved) Halve for distribution.
- 1 large Avocado (diced) Dice just before assembling.
For the Sauce
- 1/2 cup Chipotle-lime dressing Use for dressing the salad.
For Serving
- to taste Extra chipotle-lime dressing for drizzling (optional) Offer more for those who like it saucy.
Instructions
Preparation
- Grill the chicken until fully cooked, then let it rest before slicing.
- Chop the romaine, halve the cherry tomatoes, dice the avocado, and drain/rinse the black beans and sweet corn if using canned.
Assembly
- In a large bowl, combine the sliced grilled chicken, black beans, sweet corn, chopped romaine lettuce, diced avocado, and halved cherry tomatoes.
- Drizzle the smoky chipotle-lime dressing over the salad and toss gently to combine.
Serving
- Serve immediately or store in the refrigerator for meal prep, keeping the extra dressing separate.
Notes
Cool the grilled chicken briefly before slicing for a summer salad. For meal prep, store components separately and combine just before serving to maintain freshness.