Southwestern
Southwest Salad
Grilled chicken, corn, black beans, and cheddar sit on romaine with a cilantro-lime dressing. A little chili powder in the rub keeps the bowl savory and warm.
- Prep
- 20 min
- Cook
- 14 min
- Total
- 34 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Chicken, beans, and cheese make the salad filling.
- Corn adds sweetness against the chili rub.
- The dressing is lime, cilantro, and oil. No bottle required.
- It packs if you keep the dressing separate.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
If the chicken is frozen, thaw it in the refrigerator. Pat it dry. Do not rinse the chicken. Rub with 1 tbsp olive oil, chili powder, cumin, 1/2 tsp salt, and the pepper.
- 2
Heat a grill to medium-high. Grill the chicken 6 to 7 minutes per side, until the thickest part of each breast reads 165°F. Rest 5 minutes, then slice.
- 3
Whisk the 1/4 cup olive oil, lime juice, cilantro, garlic, and remaining 1/2 tsp salt into a dressing.
- 4
Toss the romaine, corn, black beans, and tomatoes with most of the dressing.
- 5
Top with the sliced chicken and cheddar.
- 6
Drizzle any remaining dressing over the chicken and serve.
Pro tips
- Rinse the black beans or the dressing will taste like the can.
- If the corn is frozen, thaw and pat it dry, or give it a quick sear in a skillet first.
- Slice the chicken against the grain so the pieces stay tender on the salad.
Easy substitutions
- Cheddar
- Pepper Jack.
- Romaine
- Chopped iceberg for more crunch.
- Chicken breasts
- Chicken thighs. Still grill them to 165°F and do not rinse them.
Storage and reheating
Storage
Keep dressing, chicken, and salad vegetables separate in the fridge for up to 3 days.
Reheating
Serve the salad cold. Reheat chicken in a covered skillet to 165°F if you want it warm on top.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 434
- Protein
- 40 g
- Carbs
- 28 g
- Fat
- 18 g
- Fiber
- 8 g
Moderate · Grill · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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