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Southwest Chicken Salad

Matthew Mancuso

Matthew Mancuso

May 8, 2025
Southwest Chicken Salad in a bowl
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27 min

Total

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3

Servings

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boneless chicken

Protein

Juicy, zesty, and packed with Southwest flair! This Southwest Chicken Salad layers tender grilled chicken over crisp romaine, black beans, sweet corn, and creamy avocado—all tossed in a tangy lime dressing. A vibrant, crave-worthy bowl that’s as bold as it is fresh!

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Equipments

  • Cutting board

  • Knife

  • Large salad bowl 

  • Small bowl 

    (for dressing) 

  • Skillet or grill pan 

  • Tongs

  • Measuring spoons

Ingredients

  • 2 Butcherbox boneless

    skinless chicken breasts 

  • 1 tbsp Anything Seasoning 

  • olive oil 

  • 4 cups chopped romaine lettuce 

  • 1 cup canned black beans

    (rinsed & drained)

  • 1 cup corn kernels

    (fresh, canned, or thawed frozen) 

  • 1 cup cherry tomatoes

  • 1 avocado

  • 1/4 cup red onion

  • 1/4 cup shredded cheddar cheese

    (optional)

  • Fresh cilantro

    (for garnish)

  • 2 tbsp lime juice

    (about 1 lime)

  • 1 tsp honey

    (optional)

  • Salt & pepper

    to taste 

Step By Step

Instructions

Preparation

1
Rub chicken breasts with 1 tbsp olive oil. 
2
Coat with 1 tbsp Anything Seasoning on both sides. 
3
In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp honey (optional) and a pinch of salt & pepper. Set it aside. 
4
Chop 4 cups romaine lettuce. Halve 1 cup cherry tomatoes. 
5
Thinly slice ¼ cup red onion. Dice 1 avocado. 
6
Rinse and drain 1 cup black beans and 1 cup corn.  

How to Cook  

1
Heat a skillet or grill pan over medium heat. 
2
Cook chicken for 5-7 minutes per side, until golden and cooked through (165°F inside). Let rest 5 minutes, then slice thinly. 
3
In a large bowl, combine the veggies, drizzle with dressing, and toss to coat. 
4
Place sliced chicken on top. Sprinkle with fresh cilantro. Enjoy your Southwest Chicken Salad! 

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