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Colorful Southwest Chicken Salad with grilled chicken and fresh vegetables

Southwest Chicken Salad

A vibrant salad featuring smoky roasted peppers, cumin, and fresh fall apples, topped with a creamy dressing. Perfect for chilly evenings and gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course, Salad
Cuisine American, Southwestern
Servings 6 servings
Calories 450 kcal

Ingredients
  

Salad Ingredients

  • 3 cups cooked, shredded chicken Use oven-roasted or grilled chicken
  • 6 cups mixed greens (romaine, baby kale, or butter lettuce)
  • 1 cup roasted corn (fresh, grilled, or canned, drained)
  • 1 cup black beans Rinsed and drained
  • 1 medium red bell pepper Diced
  • 1 small red onion Thinly sliced
  • 1 medium apple (cored and thinly sliced; Fuji or Honeycrisp recommended)
  • 1 medium avocado Sliced
  • 1/2 cup shredded cheddar or Monterey Jack
  • 1/4 cup chopped fresh cilantro
  • to taste lime wedges and jalapeño slices Optional for extra heat

Dressing Ingredients

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • to taste salt and pepper

Instructions
 

Preparation of Chicken

  • If using raw chicken, bake at 400°F for 20–25 minutes until the internal temperature reaches 165°F. Let rest, then shred.
  • For a quick shortcut, leftover baked chicken or rotisserie-style chicken works beautifully.

Roasting Corn and Peppers

  • Toss corn and diced red pepper with a little oil, salt, and pepper. Roast at 425°F for 12–15 minutes until lightly charred.
  • Cooling intensifies flavor.

Dressing Preparation

  • Whisk Greek yogurt, mayonnaise, honey, lime juice, cumin, and smoked paprika in a small bowl.
  • Taste and season with salt and pepper. If desired, add water to achieve a thinner consistency.

Assembling the Salad

  • In a large bowl, combine mixed greens, black beans, red onion, apple slices, shredded chicken, roasted corn and peppers, and cheese.
  • Drizzle dressing over the top and toss gently to coat.
  • Finish with avocado slices, cilantro, and lime wedges.

Serving

  • Plate family-style or portion into bowls. This salad is lovely served warm or chilled.

Notes

Use room-temperature ingredients for even dressing coverage. Pat the avocado dry to prevent excessive moisture in the salad.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 6gSodium: 600mgFiber: 10gSugar: 5g
Keyword Chicken Salad, comfort food, healthy salad, Seasonal Recipe, Southwest Chicken Salad
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