Colorful Southwest Chicken Salad

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A vibrant salad combining grilled chicken with fresh vegetables and a tangy cilantro-lime dressing, perfect for a lively and refreshing meal. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (about 12 oz total) boneless skinless chicken breasts
• 2 tbsp, divided olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 4 cups, chopped romaine lettuce
• 1 cup canned, drained and rinsed black beans
• 1 cup fresh or thawed frozen corn kernels
• 1 cup, halved cherry tomatoes
• 1 small, diced red bell pepper
• 1 medium, diced avocado
• 1/4 cup, chopped cilantro leaves
• 3 tbsp lime juice
• 1 tbsp honey
• 1, minced garlic clove

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Instructions

1. Step 1: Preheat grill or grill pan over medium-high heat. Toss 2 boneless skinless chicken breasts with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Grill chicken for 6-7 minutes per side until cooked through and juices run clear. Let rest 5 minutes, then slice thinly.
2. Step 2: In a large bowl, combine 4 cups chopped romaine lettuce, 1 cup black beans, 1 cup corn kernels, 1 cup halved cherry tomatoes, 1 diced small red bell pepper, 1 diced medium avocado, and 1/4 cup chopped cilantro.
3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp honey, 1 minced garlic clove, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the salad and toss gently to combine.
5. Step 5: Top salad with sliced grilled chicken and serve immediately for a fresh, colorful meal.