Southwest Blackened Chicken Salad with Chipotle Dressing

Southwest Chicken Salad with Chipotle Dressing

Southwest Blackened Chicken Salad with Chipotle Dressing

You'll enjoy bold southwestern flavor in every bite with this hearty salad. Fresh veggies, black beans, corn, and avocado are layered with blackened chicken and topped off with a drizzle of tangy homemade Chipotle Dressing. A delightful fusion of smokiness and spice balanced out with the rich, creamy dressing. A satisfying and healthy salad that makes an amazing lunch or dinner.

Course Dinner, Lunch

Cuisine American, Mexican

Recipe Type Avocado, Chicken, Cinco de Mayo, Garden Harvest, Grilled, Healthy Choices, Healthy Dinner, High-Protein Meals, Meal Prep, Picnic, Salads, Served Cold, Spicy, Summer

Skill Level Easy

Prep Time 15

Cook Time 12

Resting Time 5

Total Time 32

Servings

Calories 578kcal

Author Angela G.

Ingredients

Chicken

4 boneless, skinless chicken thighs
1 tablespoon olive oil
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon cayenne powder more or less to adjust heat
¼ teaspoon salt

Chipotle Dressing

½ cup plain Greek yogurt
½ cup sour cream
1 lime juiced
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried dill
1 teaspoon dried chives
salt and pepper to taste

Salad

4 cups romaine lettuce chopped
15 oz seasoned black beans drained and rinsed well
2 cups grape or cherry tomatoes halved
1 ½ cups corn
1 ripe avocado sliced
¼ cup cilantro leaves lightly packed
4 lime wedges for serving

Instructions

Season the chicken. Add chicken thighs, along with olive oil, smoked paprika, cumin, chili powder, oregano, garlic powder, cayenne powder, and salt to a large mixing bowl. Toss to combine and coat chicken.
Optional: Cover and marinate in the fridge for 1 hour to overnight.
Cook the chicken. Heat a skillet or grill to medium-high heat. Cook chicken for about 6 minutes on each side or until internal temperature reads 165ºF. Set aside, cover with foil and allow to rest.
Prepare the dressing. Add Greek yogurt, sour cream, lime juice, smoked paprika, chipotle powder, onion powder, garlic powder, dried parsley, dried dill, and dried chives to a small mixing bowl. Whisk with a fork until smooth and well combined. Season with salt and pepper to taste and set aside.
Prepare the salad. Place shredded lettuce into each salad bowl. Layer black beans, halved tomatoes, corn, avocado, and cilantro over the lettuce.
Slice the cooked chicken thighs and place over the salad.
Drizzle dressing over the salad and serve with lime wedges.

Notes

Stir a drizzle of milk through the dressing for a thinner dressing.
The amount of chili powder and chipotle powder used can be adjusted to suit personal heat preferences.
A Southwest spice mix can be used to coat the chicken in place of the spices in the ingredients list.
To save time, use a store-bought chipotle dressing.
You can use a fajita seasoning blend on the chicken if you prefer to save time.

Nutrition