Description
A zesty, nutrient-packed salad blending grilled chicken with Southwest flavors, a creamy chipotle yogurt dressing, and fresh veggies like tomatoes, corn, black beans, and avocado. Light yet satisfying, this dish offers bold smoky, tangy, and spicy notes in a healthy, balanced format.
Ingredients
2 cups chopped romaine lettuce
1/2 cup halved grape tomatoes
1/3 cup drained and rinsed corn (canned or fresh)
1/3 cup drained and rinsed black beans (canned or cooked)
1/2 cup crumbled cheddar cheese
1/4 cup chopped tortilla chips
1/4 cup chopped fresh cilantro
1 avocado, sliced or cubed
2 grilled chicken breasts (4–6 oz each), sliced
1/2 cup plain Greek yogurt
1 chipotle pepper in adobo sauce (or 1 tsp adobo sauce)
2 tbsp lime juice
1 tbsp honey
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
Instructions
Wash and chop romaine lettuce; halve grape tomatoes. Drain and rinse corn and black beans, pat dry. Grate cheddar cheese and crumble into bits. Prepare tortilla chips and chop cilantro. Dice or slice avocado.
Grill chicken breasts over medium heat until cooked through (6–7 minutes per side), then slice into strips.
In a small bowl, mash chipotle pepper or finely chop it. Blend Greek yogurt, chipotle, lime juice, honey, cumin, salt, and pepper until smooth.
Assemble salad by layering romaine, tomatoes, corn, black beans, cheddar, tortilla chips, cilantro, avocado, and chicken in a bowl. Serve immediately with dressing on top or store ingredients separately.
Notes
Swap cilantro for parsley if preferred. Adjust chipotle quantity for spiciness. Use pre-cooked rotisserie chicken for convenience. Store leftovers in an airtight container for up to 1 day (dress salad just before serving).