Description
This isn’t your sad desk lunch salad — this is a full-on fiesta in a bowl that happens to be healthy. We’re talking juicy grilled chicken mixed with black beans, sweet corn, crunchy peppers, and all the Southwest flavors you crave, all tossed in a creamy lime-cilantro dressing that makes everything sing. It’s like if a taco salad went to culinary school and came back sophisticated but still fun. This salad has serious staying power — the kind that keeps you satisfied for hours instead of hunting for snacks 20 minutes later. Perfect for meal prep, potluck domination, or when you want to convince yourself you’re being healthy while eating something that tastes like pure comfort food.
Ingredients
For the Chicken & Mix-Ins:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups corn kernels (frozen, fresh, or canned)
- 1 red bell pepper, diced
- 1 yellow or orange bell pepper, diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
For the Chicken Seasoning:
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Creamy Lime Dressing:
- 1/2 cup Greek yogurt (or sour cream if you’re feeling indulgent)
- 1/4 cup mayonnaise
- Juice of 2 limes
- 1 clove garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1–2 tbsp honey (to balance the tang)
Optional Toppings:
- Diced avocado
- Shredded cheese (Mexican blend or pepper jack)
- Crushed tortilla chips
- Pickled jalapeños
Instructions
Mix all the chicken seasoning ingredients together and rub all over your chicken. Let it hang out for at least 15 minutes if you have time. Grill, pan-sear, or bake at 375°F until cooked through (165°F internal temp). Let it rest for 5 minutes, then dice into bite-sized pieces. Pro tip: slightly undercook it since it’ll continue cooking from residual heat — nobody wants dry chicken.
While the chicken cooks, dice all your vegetables into similar-sized pieces. If you’re using frozen corn, just thaw it. If you want to get fancy, you can char fresh corn in a dry skillet for 2-3 minutes for extra flavor — totally optional but delicious.
Whisk together all the dressing ingredients until smooth and creamy. Taste and adjust — want more lime? Add it. Need more sweetness? More honey. This should be tangy, creamy, and have a little kick without being overwhelming.
In a large bowl, combine the diced chicken, black beans, corn, all your peppers, red onion, jalapeño (if using), and cilantro. Pour about 3/4 of the dressing over everything and toss gently until well coated. Let it sit for at least 15 minutes for the flavors to meld.
Right before serving, add the remaining dressing if needed, sprinkle with green onions, and add any optional toppings. If you’re adding avocado, do it last to prevent browning.
Notes
Don’t skip the resting time: Letting the chicken seasoning sit makes a huge difference in flavor penetration.
Room temperature is key: Let your salad come to room temp for about 15 minutes before serving for the best flavor.
Dressing distribution: Start with less dressing — you can always add more, but you can’t take it back.
Corn hack: If using canned corn, rinse it well to remove excess sodium and that tinny taste.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~320 kcal per serving
- Protein: ~5g