Save to Pinterest The first time I made this salad was after a long week when I wanted something that felt like a treat but still left me feeling light and energized. The combination of smoky grilled chicken with bright lime and creamy avocado hit every single craving, and now it is the recipe my friends actually request when they come over for dinner.
Last summer I served this at a backyard barbecue and watched two self proclaimed salad haters go back for thirds. There is something about that smoky grilled chicken against the crisp cool vegetables that makes even people who say salads never fill them up completely change their minds.
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Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and stays juicy, pound them slightly if they are very thick so they grill at the same rate
- Chili powder and smoked paprika: This spice blend creates that beautiful charred flavor profile without needing an actual smoker
- Romaine lettuce: Sturdy enough to hold up to the warm grilled chicken and bold dressing without wilting instantly
- Black beans and corn: Canned work perfectly here, just rinse them well to remove any metallic taste
- Avocado: The creaminess bridges the gap between the tangy dressing and smoky chicken perfectly
- Greek yogurt: Makes the dressing luxuriously thick while keeping protein high and fat reasonable
- Fresh lime juice: Do not even think about using bottled, fresh is what makes the whole salad sing
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Instructions
- Prep your grill station:
- Get your grill or grill pan heating over medium high while you season the chicken so it is ready to go
- Season the chicken generously:
- Rub the olive oil all over both breasts then coat them with the spice mixture, pressing it in so it sticks
- Grill to perfection:
- Cook for about six to seven minutes per side until you have nice grill marks and the internal temperature reaches 165°F
- Let it rest:
- Set the chicken aside for five minutes before slicing, this keeps all those juices inside instead of on your cutting board
- Whisk up the magic:
- Combine the Greek yogurt, lime juice, olive oil, chopped cilantro, honey, cumin, salt and pepper until smooth
- Build your bowl:
- Toss the lettuce, tomatoes, beans, corn, bell pepper, avocado, red onion, cheese and cilantro in a large salad bowl
- Bring it all together:
- Slice the chicken against the grain into thin strips, arrange it on top of the salad, drizzle with that lime dressing and serve right away
Save to Pinterest This salad has become my go to for meal prep Sundays because everything stays fresh and crisp for days. There is something deeply satisfying about opening the fridge and seeing those colorful ingredients ready to go.
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Making It Your Own
Sometimes I swap in grilled shrimp when I want something lighter, and grilled portobello mushrooms work beautifully for a vegetarian version that still feels substantial.
The Perfect Texture Balance
What makes this salad sing is the contrast between warm smoky chicken, cool crisp vegetables, and that creamy tangy dressing. I learned to never skip the avocado because it is the creamy element that ties everything together.
Serving Suggestions
This salad holds up beautifully for lunch the next day, just pack the dressing separately and keep the avocado portioned out until you are ready to eat. It has become my office lunch staple because I never get that post lunch energy crash.
- Tortilla strips or crushed tortilla chips add the most amazing salty crunch
- Extra lime wedges on the side let everyone brighten their portion to taste
- A cold crisp white wine like Sauvignon Blanc makes this feel like restaurant quality dinner
Save to Pinterest Hope this salad becomes as much of a staple in your kitchen as it has in mine. There is nothing better than food that makes you feel this good.
Recipe FAQs
- → How long does this keep in the refrigerator?
The salad components stay fresh for 3-4 days when stored separately. Keep the dressing in an airtight container and toss just before serving to maintain crispness.
- → Can I use rotisserie chicken instead?
Absolutely. Use shredded rotisserie chicken and skip the grilling step. Simply season with the spice blend before assembling for similar flavor in less time.
- → What can I substitute for Greek yogurt in the dressing?
Sour cream, plain yogurt, or dairy-free yogurt alternatives work well. For a lighter version, increase olive oil and lime juice while reducing the creamy element.
- → Is this suitable for meal prep?
Yes. Portion the salad ingredients into containers without dressing. Store the dressing separately and drizzle over each portion when ready to eat for best texture.
- → How can I add more protein?
Add extra chicken breast, sprinkle with hemp seeds or pumpkin seeds, or mix in quinoa for additional plant-based protein while maintaining the Southwestern profile.
- → What's the best way to grill the chicken?
Preheat your grill to medium-high, oil the grates lightly, and cook 6-7 minutes per side until the internal temperature reaches 165°F. Let rest 5 minutes before slicing for juicy results.
