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Southwest Chicken Salad

A bright, crunchy salad with warm grilled chicken, beans, corn, and avocado, topped with a chipotle-lime dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups grilled chicken Sliced
  • 1 can black beans Drained and rinsed
  • 1 cup sweet corn Canned or frozen
  • 4 cups romaine lettuce Chopped
  • 1 medium avocado Diced
  • 1 cup cherry tomatoes Halved
Dressing
  • 1/4 cup chipotle-lime dressing

Method
 

Preparation
  1. Grill the chicken and slice it.
  2. In a large bowl, combine black beans, sweet corn, chopped romaine, diced avocado, and halved cherry tomatoes.
  3. Add the grilled chicken on top.
  4. Drizzle with chipotle-lime dressing and toss gently to combine.
  5. Serve immediately or store in the refrigerator for meal prep.

Notes

Store in an airtight container in the fridge for up to 3 days. Keep the dressing separate for extra crunch. If already dressed, use within 1–2 days for best texture.