I’m excited to share my Zesty Chicken Salad, a colorful, protein-packed bowl of grilled chicken, crunchy romaine, sweet corn, black beans, bright lime, and creamy avocado that invites you to read the full recipe.

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I’m always chasing bold flavors and this Easy Zesty Southwest Chicken Salad Bowl hits that spot. Tender boneless skinless chicken breasts meet creamy avocado in a bowl that’s loud, bright and a little unexpected.

Call it my go-to Zesty Chicken Salad when I want something that feels special but isn’t fancy, and it doubles as perfect Meal Prep Summer Meals for those busy weeks. There’s enough texture and punch to keep lunch interesting, and yeah sometimes it gets messy, but thats part of the fun.

Curious yet? Once you try it you’ll see why I keep making it.

Ingredients

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Chicken breasts: Lean protein that keeps you full, builds muscle, and soaks up bold spices.
Avocado: Creamy healthy fats, adds richness and balances heat, gives vitamin E and fiber.
Black beans: Plant protein and fiber, helps digestion and adds earthy, slightly sweet notes.
Corn: Sweet kernels with fiber and carbs, brightens color and gives pop of crunch.
Romaine lettuce: Low calorie crunch, hydration and vitamins, makes bowls feel fresh and light.
Lime juice: Citrus tang that brightens flavors, adds vitamin C and balances richness.
Greek yogurt: Creamy tangy base for lighter dressing, adds protein and a bit of zip.
Tortilla strips: Crunchy texture, salty corn taste, contrasts soft ingredients, makes it fun.

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts about 2 medium

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp kosher salt plus extra to taste

1/4 tsp black pepper

3 tbsp olive oil divided

1 head romaine lettuce about 6 cups chopped

1 cup cherry tomatoes halved

1 cup canned black beans rinsed and drained

1 cup sweet corn kernels fresh or frozen or canned drained

1 ripe avocado diced

1/4 cup thinly sliced red onion

1/4 cup chopped fresh cilantro

1 cup shredded cheddar or pepper jack cheese

1/2 cup crispy tortilla strips or crushed tortilla chips

1 lime for juice and wedges (about 2 tbsp juice)

1/4 cup plain Greek yogurt or sour cream

2 tbsp mayonnaise (optional for creamier dressing)

1 tbsp honey or agave

1 clove garlic minced

1/4 tsp cayenne pepper or a few dashes hot sauce optional

How to Make this

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1. Make the spice rub and marinate the chicken: in a bowl stir together 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/4 tsp black pepper. Add 2 tbsp olive oil and rub all over 1 1/2 lb boneless skinless chicken breasts. Let it sit 10 minutes at room temp or up to an hour in the fridge if you got time.

2. Preheat a grill or skillet to medium high and add a little oil. Cook the chicken until nicely browned and cooked through about 5 to 7 minutes per side depending on thickness, or until internal temp reads 165F. Transfer to a plate and rest 5 minutes before slicing thinly. Dont skip the rest or it will leak juices.

3. While the chicken cooks whisk the creamy dressing: combine 1/4 cup plain Greek yogurt (or sour cream), 2 tbsp mayonnaise if you want it richer, 1 tbsp honey or agave, the juice of 1 lime about 2 tbsp, 1 clove garlic minced, 1/4 tsp cayenne or a few dashes hot sauce if you like heat, a pinch of salt and some black pepper. Stir in a tablespoon of the remaining olive oil and a little chopped cilantro from the 1/4 cup.

4. Prep the salad components: chop 1 head romaine into about 6 cups, halve 1 cup cherry tomatoes, rinse and drain 1 cup canned black beans, drain 1 cup sweet corn (if frozen thaw or if you prefer charred cook it in the skillet for a few minutes in the remaining olive oil), thinly slice 1/4 cup red onion, dice 1 ripe avocado and shred 1 cup cheddar or pepper jack cheese.

5. If you want extra flavor give the corn a quick sear: heat the skillet used for the chicken with a little of the leftover olive oil and toss the corn until it has a few browned bits 3 to 4 minutes. Season with a pinch of salt.

6. Assemble the bowl: in a large bowl toss the chopped romaine with a few tablespoons of the dressing so the leaves get coated but arent drowned. Arrange sliced chicken on top.

7. Top with tomatoes, black beans, corn, avocado, red onion, the rest of the cilantro, shredded cheese and 1/2 cup crispy tortilla strips or crushed tortilla chips. Squeeze extra lime wedges over everything and add more salt or pepper to taste.

8. Serve right away so the tortilla strips stay crunchy. For meal prep pack dressing and avocado separately and store in the fridge up to 3 days. If you do store assembled try to eat within a day so the greens stay crisp.

Equipment Needed

1. Large mixing bowl, for the spice rub, marinating and tossing the salad
2. Measuring spoons and measuring cups, to get the spices, oil and dressing right
3. Whisk or fork, to mix the creamy dressing (a jar with a tight lid works too if you shake it)
4. Grill or heavy skillet (12 inch cast iron is ideal) to cook the chicken and sear the corn
5. Tongs or a spatula, for flipping chicken and moving the corn around
6. Instant read meat thermometer, so you know the chicken hits 165F every time
7. Cutting board and a sharp chef knife, for romaine, tomatoes, onion, avocado and cilantro
8. Colander or fine mesh strainer, to rinse and drain the black beans and corn
9. Large serving bowl (or individual meal prep containers), to assemble the bowls and keep the tortilla strips crunchy

FAQ

How long should I cook the chicken so it stays juicy?

Cook until the thickest part hits 165°F (74°C). For 1 inch thick breasts, sear 6 to 7 minutes per side over medium high heat, or grill 6 to 8 minutes per side. Let the chicken rest 5 to 10 minutes, then slice against the grain. Tip: pound breasts to even thickness so they cook evenly.

Can I make this salad vegetarian or vegan?

Yes. Swap chicken for roasted sweet potatoes, crispy tofu or extra black beans and chickpeas. For vegan, use dairy free yogurt or vegan mayo in the dressing and skip the cheese. Add a pinch more lime and salt so it doesnt feel flat.

How do I get a creamier, tangier dressing?

Whisk together 1/4 cup Greek yogurt, 2 tbsp mayo, 1 tbsp honey, 1 clove minced garlic, 2 tbsp lime juice and a pinch of cayenne to taste. If its too thick, thin with a tsp or two of water. For super smooth, blend it.

Can I make parts ahead and how do I store leftovers?

Yes. Make chicken and dressing 3 to 4 days ahead. Keep lettuce, tortilla strips and avocado separate until serving. Store chicken in an airtight container for 3 to 4 days, dressing 4 to 5 days. Avocado browns fast so toss with lime or add right before you eat.

My family likes it less or more spicy. How do I adjust heat?

For milder, reduce chili powder to 1 tsp and skip cayenne. For more heat, add extra chili powder, a pinch of cayenne, chopped jalapeño, or a spoonful of chipotle in adobo to the dressing. Hot sauce on the side works too.

Can I use canned or frozen corn and black beans straight from the can or freezer?

Yes. Rinse and drain canned beans. Thaw frozen corn and pat dry. For extra flavor, char corn in a hot skillet with a little oil for 3 to 5 minutes, it makes the salad pop.

Easy Zesty Southwest Chicken Salad Bowl Recipe Substitutions and Variations

Boneless skinless chicken breasts: boneless skinless chicken thighs (juicier, same seasoning but watch temp), turkey breast cutlets (lean, similar cook time), extra-firm tofu (press, marinate, great vegetarian swap), or shrimp (cook fast, toss with the spice rub)
Black beans: pinto beans (same texture), canned chickpeas (rinse and halve or crush a bit), kidney beans (meatier bite), or roasted sweet potato cubes if you want no beans
Avocado: hummus (creamy and keeps things plant-based), diced ripe mango (sweet note instead of creaminess), mashed white beans with lime (creamy and protein rich), or thinly sliced roasted red peppers
Plain Greek yogurt or sour cream: plain regular yogurt (same tang, thinner), silken tofu blended with lime for a vegan creamy dressing, store bought vegan sour cream, or a little extra mayo (use sparingly to avoid overly rich dressing)

Pro Tips

– Pound or butterfly the breasts so theyre the same thickness, that way they cook evenly and you wont end up with one side dry and one side raw. Let the chicken rest 5 to 10 minutes after cooking, then slice against the grain for the best texture. Use an instant read thermometer if you can, pull at 160 and it will finish to 165 while resting so its juicier.

– Keep the tortilla strips or chips totally separate until serving so they stay crunchy. If you want extra flavor make your own: toss cut tortillas with a little oil, salt and a pinch of chili powder, bake at 400F until golden. Crush just before you add them so theyre fresh.

– Give the corn a quick char in the same skillet used for the chicken to pick up those browned bits and extra flavor. If using frozen dont thaw first toss straight into a hot pan so it steams then chars, add a pinch of salt and a squeeze of lime to brighten it.

– Taste and adjust the dressing slowly, its easy to overdo the lime or salt. Whisk a tablespoon of oil in last to mellow the yogurt, and if the dressing is too thick thin with a teaspoon or two of water not milk. For meal prep pack avocado and dressing separate, and if you must store assembled try to eat within a day so the lettuce and chips dont get soggy.

Easy Zesty Southwest Chicken Salad Bowl Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

753

kcal

Equipment: 1. Large mixing bowl, for the spice rub, marinating and tossing the salad
2. Measuring spoons and measuring cups, to get the spices, oil and dressing right
3. Whisk or fork, to mix the creamy dressing (a jar with a tight lid works too if you shake it)
4. Grill or heavy skillet (12 inch cast iron is ideal) to cook the chicken and sear the corn
5. Tongs or a spatula, for flipping chicken and moving the corn around
6. Instant read meat thermometer, so you know the chicken hits 165F every time
7. Cutting board and a sharp chef knife, for romaine, tomatoes, onion, avocado and cilantro
8. Colander or fine mesh strainer, to rinse and drain the black beans and corn
9. Large serving bowl (or individual meal prep containers), to assemble the bowls and keep the tortilla strips crunchy

Ingredients

1 1/2 lb boneless skinless chicken breasts about 2 medium
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp kosher salt plus extra to taste
1/4 tsp black pepper
3 tbsp olive oil divided
1 head romaine lettuce about 6 cups chopped
1 cup cherry tomatoes halved
1 cup canned black beans rinsed and drained
1 cup sweet corn kernels fresh or frozen or canned drained
1 ripe avocado diced
1/4 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
1 cup shredded cheddar or pepper jack cheese
1/2 cup crispy tortilla strips or crushed tortilla chips
1 lime for juice and wedges (about 2 tbsp juice)
1/4 cup plain Greek yogurt or sour cream
2 tbsp mayonnaise (optional for creamier dressing)
1 tbsp honey or agave
1 clove garlic minced
1/4 tsp cayenne pepper or a few dashes hot sauce optional

Directions

Make the spice rub and marinate the chicken: in a bowl stir together 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/4 tsp black pepper. Add 2 tbsp olive oil and rub all over 1 1/2 lb boneless skinless chicken breasts. Let it sit 10 minutes at room temp or up to an hour in the fridge if you got time.
Preheat a grill or skillet to medium high and add a little oil. Cook the chicken until nicely browned and cooked through about 5 to 7 minutes per side depending on thickness, or until internal temp reads 165F. Transfer to a plate and rest 5 minutes before slicing thinly. Dont skip the rest or it will leak juices.
While the chicken cooks whisk the creamy dressing: combine 1/4 cup plain Greek yogurt (or sour cream), 2 tbsp mayonnaise if you want it richer, 1 tbsp honey or agave, the juice of 1 lime about 2 tbsp, 1 clove garlic minced, 1/4 tsp cayenne or a few dashes hot sauce if you like heat, a pinch of salt and some black pepper. Stir in a tablespoon of the remaining olive oil and a little chopped cilantro from the 1/4 cup.
Prep the salad components: chop 1 head romaine into about 6 cups, halve 1 cup cherry tomatoes, rinse and drain 1 cup canned black beans, drain 1 cup sweet corn (if frozen thaw or if you prefer charred cook it in the skillet for a few minutes in the remaining olive oil), thinly slice 1/4 cup red onion, dice 1 ripe avocado and shred 1 cup cheddar or pepper jack cheese.
If you want extra flavor give the corn a quick sear: heat the skillet used for the chicken with a little of the leftover olive oil and toss the corn until it has a few browned bits 3 to 4 minutes. Season with a pinch of salt.
Assemble the bowl: in a large bowl toss the chopped romaine with a few tablespoons of the dressing so the leaves get coated but arent drowned. Arrange sliced chicken on top.
Top with tomatoes, black beans, corn, avocado, red onion, the rest of the cilantro, shredded cheese and 1/2 cup crispy tortilla strips or crushed tortilla chips. Squeeze extra lime wedges over everything and add more salt or pepper to taste.
Serve right away so the tortilla strips stay crunchy. For meal prep pack dressing and avocado separately and store in the fridge up to 3 days. If you do store assembled try to eat within a day so the greens stay crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.