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Southwest Chicken Salad

A colorful and crunchy salad with grilled chicken, black beans, corn, and a zesty chipotle-lime dressing, perfect for quick dinners or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Salad
Cuisine: American, Southwestern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Grilled chicken, chopped Cooked until through, can use rotisserie chicken for convenience.
  • 1 can Black beans, drained and rinsed
  • 1 cup Sweet corn, canned or fresh
  • 4 cups Romaine lettuce, chopped Use crisp romaine for best texture.
  • 1 medium Avocado, diced Adds creaminess to the salad.
  • 1 cup Cherry tomatoes, halved For a burst of flavor.
  • 1/2 cup Chipotle-lime dressing Adjust to taste.

Method
 

Preparation
  1. Grill the chicken until it’s cooked through. Let it rest for a few minutes, then slice or chop it up.
  2. In a large bowl, combine the black beans, sweet corn, chopped romaine, diced avocado, and halved cherry tomatoes.
  3. Add the grilled chicken to the bowl.
  4. Drizzle the smoky chipotle-lime dressing over everything and toss gently to combine.
  5. Serve right away, or if you’re into meal prep, store it for later!

Notes

Keeps well in the fridge for about 3 days. Keep the dressing on the side to avoid sogginess. To elevate, add nuts or tortilla strips for extra crunch.