High Protein Southwest Chicken Salad (Print Version)

Vibrant chicken and black bean salad with fresh veggies and zesty lime-cilantro dressing for a protein-packed meal.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Salad

09 - 1 large romaine lettuce heart, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup canned sweet corn, drained
13 - 1/2 red bell pepper, diced
14 - 1/2 avocado, diced
15 - 1/4 cup red onion, thinly sliced
16 - 1/4 cup shredded reduced-fat cheddar cheese
17 - 2 tablespoons fresh cilantro, chopped

→ Dressing

18 - 3 tablespoons Greek yogurt (0% or 2% fat)
19 - 2 tablespoons freshly squeezed lime juice
20 - 1 tablespoon olive oil
21 - 1 tablespoon chopped fresh cilantro
22 - 1/2 teaspoon honey or agave syrup
23 - 1/4 teaspoon ground cumin
24 - Salt and black pepper to taste

# How to Make It:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts evenly with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Grill seasoned chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Remove from heat and allow to rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together Greek yogurt, lime juice, olive oil, cilantro, honey, cumin, salt, and pepper until well combined.
05 - In a large salad bowl, combine lettuce, cherry tomatoes, black beans, corn, bell pepper, avocado, red onion, cheddar cheese, and cilantro.
06 - Top assembled salad with sliced chicken. Drizzle dressing over salad, toss gently, and serve immediately.

# Expert Advice:

01 -
  • You get 36 grams of protein per bowl, which means you're actually satisfied for hours instead of hungry again in thirty minutes.
  • The lime-cilantro dressing tastes nothing like diet food—it tastes like someone who knows what they're doing made it.
  • Everything comes together in 35 minutes, so it fits into real life, not just meal prep fantasy.
02 -
  • If you skip resting the chicken and slice it immediately, all those flavorful juices end up in a puddle on your cutting board instead of in your mouth—I learned this the messy way.
  • The dressing tastes better if you make it at least 15 minutes before serving so the flavors have time to become friends instead of just ingredients sitting together.
  • Don't dress the whole salad at once if you're not eating it immediately—the lettuce will wilt within 20 minutes, so either toss it just before eating or dress individual portions.
03 -
  • Slice your avocado right before assembly and squeeze a little lime juice on it so it doesn't brown—those thinly-sliced pieces brown faster than you'd think.
  • If you're meal prepping, pack the dressing separately and assemble the bowl fresh when you're ready to eat, which takes two minutes and keeps everything crisp and vibrant.
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