High Protein Southwest Chicken Salad

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 3/4 tsp kosher salt
• 8 cups chopped romaine lettuce
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup fire-roasted corn
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 1/2 cup shredded sharp cheddar
• 1/2 cup crushed tortilla strips, optional
• FOR THE CILANTRO-LIME DRESSING:
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 tbsp olive oil
• 1 garlic clove
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1–2 tbsp water, to thin

Instructions

1. 1

   Pat the chicken dry. In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, and salt. Rub the chicken with olive oil and the spice blend on both sides.

2. 2

   Heat a grill pan or skillet over medium-high. Cook the chicken 5–6 minutes per side until charred and the internal temp reaches 165°F. Rest 5 minutes, then slice against the grain.

3. 3

   While the chicken rests, blend all dressing ingredients in a small blender or whisk in a bowl until smooth and pourable. Taste and adjust salt or lime.

4. 4

   Build the salad in a large shallow bowl: romaine on the bottom, then rows of black beans, charred corn, cherry tomatoes, red onion, avocado, and cheddar.

5. 5

   Fan the sliced chicken across the middle and scatter tortilla strips on top.

6. 6

   Drizzle with cilantro-lime dressing right before serving and toss at the table — or keep dressing on the side for easy meal prep.