Rosemary Roasted Root Vegetables

Southwest Chicken Salad with Corn and Black Beans

Introduction

Struggling to find a meal that’s bursting with flavor yet keeps things light? This Southwest Chicken Salad with Corn and Black Beans delivers tender seasoned chicken, sweet corn, hearty black beans, and crisp veggies, all tossed in a tangy lime-cilantro dressing. Ready in under 30 minutes, it’s perfect for weeknight dinners, meal prep, or a nutritious lunch.

Why You’ll Love This Southwest Chicken Salad

• Bold flavors: Smoky spices, zesty lime, and fresh cilantro.
• High protein: Chicken and beans keep you satisfied longer.
• Colorful & nutritious: A rainbow of vegetables plus fiber-packed beans.
• Meal-prep friendly: Components can be made ahead and assembled when needed.

Key Ingredients

• Chicken:
  • 2 boneless, skinless chicken breasts (about 1 pound)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
• Salad base:
  • 4 cups romaine or mixed greens
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen & thawed, or canned)
  • 1 red bell pepper, diced
  • ½ red onion, thinly sliced
  • 1 avocado, diced
  • ¼ cup chopped fresh cilantro
• Dressing:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon honey or agave
  • 1 clove garlic, minced
  • Salt and pepper, to taste
• Optional toppings:
  • Crumbled queso fresco or feta
  • Toasted pepitas or tortilla strips
  • Sliced jalapeños for extra heat

Step-by-Step Method

1. Season and cook chicken:
   • Preheat oven to 200 °C (400 °F) or heat a skillet over medium-high heat.
   • Rub chicken breasts with olive oil, chili powder, cumin, paprika, salt, and pepper.
   • Bake for 18–20 minutes or sear in skillet 6–7 minutes per side until cooked through.
   • Let rest 5 minutes, then slice or shred.
2. Prepare the dressing:
   • Whisk together olive oil, lime juice, honey, garlic, salt, and pepper in a small bowl.
3. Assemble the salad:
   • In a large bowl, combine greens, black beans, corn, bell pepper, onion, avocado, and cilantro.
   • Add sliced chicken on top.
4. Add toppings and dress:
   • Sprinkle queso fresco, pepitas, or tortilla strips as desired.
   • Drizzle with lime-cilantro dressing and toss gently to coat.
5. Serve:

   Enjoy immediately, or pack into meal-prep containers for up to 2 days in the refrigerator.

Tips & Variations

• Vegan option: Omit chicken and cheese, and add roasted sweet potatoes or chickpeas.
• Spice level: Add a dash of cayenne or chopped jalapeño for extra heat.
• Grain bowl: Serve over cooked quinoa, brown rice, or farro.
• Herb swap: Use fresh parsley or mint if cilantro isn’t your favorite.

Frequently Asked Questions (FAQ)

Can I use frozen chicken breasts?

Yes—make sure to thaw fully and pat dry before seasoning to ensure even cooking.

How long does this salad last in the fridge?

Stored separately from dressing, components keep 2–3 days. Dress just before eating.

Is this salad gluten-free?

Yes—verify that spices and optional toppings (like tortilla strips) are certified gluten-free.

What other beans work?

Pinto beans or kidney beans make delicious alternatives if you’re out of black beans.

Final Thoughts

The Southwest Chicken Salad with Corn and Black Beans combines vibrant colors, bold flavors, and satisfying textures in one easy-to-make dish. Ideal for busy weeknights, meal prep, or a casual gathering, this salad proves that healthy eating can be both delicious and exciting. Give it a try and bring a taste of the Southwest to your table!

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