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A vibrant Southwest Chicken Salad with grilled chicken, colorful vegetables, and dressing.

Southwest Chicken Salad

This vibrant Southwest Chicken Salad blends roasted chicken, smoky spices, and seasonal produce, making it a comforting yet fresh option for any lunch or dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Salad
Cuisine American, Southwestern
Servings 4 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 3 cups cooked, shredded halal chicken Can use rotisserie-style or baked and cooled.
  • 6 cups mixed salad greens Use romaine, baby kale, or spring mix.
  • 1 cup roasted corn Fresh or thawed from frozen.
  • 1 large red bell pepper Diced.
  • 1 cup cherry tomatoes Halved.
  • 1 ripe avocado Diced.
  • 1/2 cup black beans Rinsed and drained.
  • 1/4 cup red onion Very thinly sliced.
  • 1/2 cup shredded cheese Cheddar or Monterey Jack.
  • 1/4 cup fresh cilantro Chopped.

Dressing Ingredients

  • 1/3 cup olive oil
  • 3 tbsp lime juice About 1 lime.
  • 1 tbsp honey or agave
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • to taste salt and pepper

Optional Topping

  • crushed tortilla chips

Instructions
 

Prepare the Chicken

  • If using store-bought halal rotisserie chicken, shred it into bite-sized pieces. If baking, season breasts with salt, pepper, and a sprinkle of cumin, then roast at 400°F (200°C) for 20–25 minutes until cooked through; let rest before shredding.

Roast the Corn

  • Toss corn kernels with a little oil and salt, and roast on a sheet pan at 425°F (220°C) for 8–10 minutes until lightly charred. This step adds a smoky note.

Make the Dressing

  • In a small jar, combine olive oil, lime juice, honey, cumin, smoked paprika, salt, and pepper. Shake well until emulsified.

Assemble the Salad

  • In a large bowl, toss salad greens with half the dressing. Add the shredded chicken, roasted corn, bell pepper, tomatoes, black beans, red onion, and cheese. Drizzle remaining dressing on top and gently toss to combine.

Finish and Serve

  • Top with diced avocado and cilantro, and a sprinkle of crushed tortilla chips for crunch. Serve immediately for best texture.

Notes

Use warm chicken at room temperature so the lettuce doesn’t wilt. Taste the dressing before adding: adjust lime, salt, or honey to suit your palate.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 22gProtein: 25gFat: 18gSaturated Fat: 3gSodium: 500mgFiber: 7gSugar: 3g
Keyword Chicken Salad, easy dinner, fall recipe, healthy salad, Southwest
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