Southwest Chicken Salad Bowl: The Ultimate Recipe and Guide
The best Southwest Chicken Salad Bowl loaded with juicy chicken, black beans, corn, avocado, and a zesty yogurt dressing. A healthy, high-protein dinner you’ll crave all week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3–4 servings
- Category: Main
- Method: Cooking (Grill, Skillet, or Oven)
- Cuisine: International / Southwest-Inspired
- Diet: Gluten Free
Ingredients
For the Salad:
1.5 lbs boneless, skinless chicken breasts
6 cups chopped romaine lettuce
1 cup cooked black beans
1 cup corn kernels (fresh, canned, or thawed frozen)
1 red bell pepper, diced
1 avocado, sliced or cubed
For the Chicken Seasoning (Spice Rub):
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
Salt & black pepper, to taste
For the Dressing:
1/4 cup plain Greek yogurt
2 tbsp mayonnaise
1 tbsp fresh lime juice
1/2 tsp chili powder
Salt & pepper, to taste
Instructions
Cook the Chicken:
Preheat your grill, skillet, or oven.
Season chicken breasts with chili powder, cumin, smoked paprika, salt, and pepper.
Cook until the internal temperature reaches 165°F (74°C), about 6–8 minutes per side on the grill or skillet, or 20–25 minutes in the oven at 400°F (200°C).
Let rest for 5 minutes, then slice or shred.
Make the Dressing:
In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
Assemble the Bowl:
In large bowls or containers, layer romaine lettuce as the base.
Top with black beans, corn, diced bell pepper, avocado, and sliced chicken.
Drizzle with the creamy dressing and toss gently before serving.
Notes
Meal prep tip: Store dressing separately to keep salad fresh.
Dairy-free option: Use vegan yogurt and mayo.
Add crunch: Top with tortilla strips or pepitas for texture.
Spice it up: Add jalapeños or hot sauce to the dressing.
