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–+ servings
High Protein Southwest Chicken Salad

High Protein Southwest Chicken Salad You'll Crave Daily

This High Protein Southwest Chicken Salad is a colorful, nutritious blend of black beans, corn, and avocado, packed with flavor and ideal for meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Southwest
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts Lean protein base. Can substitute with leftover chicken or plant-based protein.
  • 2 tablespoons Olive Oil Helps the spices adhere and adds healthy fat.
For the Spices
  • 1 tablespoon Chili Powder Provides a warm, smoky kick.
  • 1 teaspoon Ground Cumin Deepens the savory profile.
  • 1 teaspoon Garlic Powder Adds a mellow allium flavor.
  • 1 teaspoon Salt Essential seasoning.
  • ½ teaspoon Pepper Essential seasoning.
For the Salad Base
  • 1 can Black Beans Adds fiber and protein.
  • 1 cup Corn Kernels Provides sweetness and crunch.
  • 1 cup Red Bell Pepper Adds color and texture.
  • 1 medium Avocado Offers creaminess and healthy fats.
  • ½ medium Red Onion Adds flavor and crunch.
  • ¼ cup Cilantro Fresh, herbaceous lift.
  • 4 cups Romaine Lettuce Fresh crunch for the salad base.
  • 1 cup Cherry Tomatoes Burst of freshness and acidity.
For the Toppings
  • 1 cup Cheddar Cheese Adds creamy texture.
  • ½ cup Plain Greek Yogurt Creamy dressing base.
  • 2 tablespoons Lime Juice Brightens flavors.
  • 1 medium Jalapeno Optional for added heat.

Equipment

  • Grill pan
  • Mixing Bowl

Method
 

Instructions
  1. Preheat the Grill Pan on medium-high heat for about 5 minutes.
  2. Prepare the spice mixture by mixing olive oil, chili powder, ground cumin, garlic powder, salt, and pepper.
  3. Coat the chicken breasts with the spice mixture until evenly covered.
  4. Grill the chicken for 6-7 minutes on each side until cooked through.
  5. In a mixing bowl, combine black beans, corn, red bell pepper, avocado, red onion, cilantro, romaine lettuce, and cherry tomatoes.
  6. Prepare the dressing by whisking Greek yogurt, lime juice, salt, and pepper in a separate bowl.
  7. Toss the salad ingredients with the dressing until evenly coated.
  8. Slice the rested chicken and serve on top of the salad.
  9. Serve immediately, garnished with extra cilantro and lime wedges, if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 1500IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

For meal prep, store the dressing separately and combine just before serving for optimal freshness.

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