Southwest Chicken Salad

This Southwest Chicken Salad brings together crisp romaine lettuce, juicy seared chicken breast, fiber-rich black beans, sweet corn, ripe tomatoes and a sprinkle of sharp cheddar for a lunch that's as satisfying as it is colorful. A creamy salsa-lime dressing made with Greek yogurt and extra virgin olive oil ties everything together with smoky, tangy flavor while keeping the dish aligned with Mediterranean diet principles — plenty of vegetables, legumes, lean protein, and heart-healthy fats, with yogurt standing in for heavier, more processed dressings. While the flavor profile leans Southwest American, the building blocks are pure Mediterranean philosophy: a base of leafy greens, a hearty dose of plant-based protein from black beans, moderate lean poultry, moderate cheese, and olive oil as the primary added fat. It's a wonderful example of how the Mediterranean eating pattern can flex to accommodate bold, globally-inspired flavors without sacrificing its core health benefits. Perfect for a quick weekday lunch, meal prep, or a light dinner, this salad is naturally gluten-free and can easily be made dairy-free by omitting the cheese. Double the chicken and dressing to keep servings ready in the fridge for busy days ahead.</long_description> <parameter name="meta_description">A hearty Southwest Chicken Salad with black beans, corn, cheddar and a creamy salsa-lime dressing — a smoky, crunchy Mediterranean-friendly lunch.

Ingredients

• 2 pieceboneless skinless chicken breasts, about 1.5 lbs total
• 3 tbspextra virgin olive oil, divided
• 1 tspsmoked paprika
• 1 tspground cumin
• 0.5 tspchili powder
• 0.5 tspgarlic powder
• 0.75 tspsalt, divided
• 0.25 tspblack pepper
• 8 cupsromaine lettuce, chopped
• 1 canblack beans, 15 oz, rinsed and drained
• 1.5 cupscorn kernels, fresh, frozen and thawed, or grilled
• 1.5 cupscherry tomatoes, halved
• 0.75 cupsharp cheddar cheese, shredded
• 0.25 cupred onion, finely chopped
• 0.5 cupplain Greek yogurt
• 0.33 cupMild salsa
• 2 tbsplime juice, freshly squeezed
• 2 tbspfresh cilantro, chopped, plus more for garnish
• 0.5 cupTortilla strips or crushed tortilla chips, optional, for crunch

Method

1. Pat the chicken breasts dry and place on a cutting board. In a small bowl, mix smoked paprika, cumin, chili powder, garlic powder, 1/2 teaspoon salt and black pepper. Rub the spice mix all over the chicken along with 1 tablespoon of olive oil.
2. Heat a cast iron or nonstick skillet over medium-high heat. Add the seasoned chicken and cook until golden and cooked through, about 5-6 minutes per side. 11:00
3. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice into bite-sized strips. 5:00
4. While the chicken rests, whisk together the Greek yogurt, salsa, lime juice, remaining 2 tablespoons olive oil, chopped cilantro and remaining 1/4 teaspoon salt in a small bowl until smooth and creamy.
5. In a large mixing bowl, combine the chopped romaine, black beans, corn, cherry tomatoes, shredded cheddar and red onion.
6. Top the salad with the sliced chicken, drizzle generously with the creamy salsa-lime dressing, and toss gently to coat.
7. Divide among bowls, garnish with extra cilantro and tortilla strips if using, and serve immediately.