Southwestern Chicken Salad

Introduction

This Southwestern Chicken Salad brings a vibrant, satisfying crunch to your table with minimal cooking. You get smoky-spiced chicken, creamy avocado, and a zesty lime dressing all tossed with hearty kale for a meal that’s both nourishing and packed with flavor.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

1 pound chicken ((cut into bite-size pieces))
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chili powder ((divided))
1 tablespoon extra virgin olive oil
1 cup black beans
1 cup corn
1/2 cup roasted red peppers ((from a jar, diced small))
4 cups kale ((chopped))
1/2 cup pepperjack cheese ((diced small))
2 limes ((juiced))
1 avocado
1/2 cup cilantro
1/4 cup extra virgin olive oil
1 tablespoon maple syrup ((or honey))
salt ((to taste))
pepper ((to taste))

Instructions

In a medium bowl, toss the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon of the chili powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, until cooked through and no longer pink in the center. Remove from heat and set aside to cool slightly.
While the chicken cooks, prepare the dressing. In a small bowl or jar, whisk together the juice of 2 limes, 1/4 cup olive oil, 1 tablespoon maple syrup (or honey), the remaining 1 teaspoon of chili powder, and salt and pepper to taste.
In a large serving bowl, combine the chopped kale. Pour about half of the dressing over the kale and use your hands to gently massage it into the leaves for 1-2 minutes until the kale softens slightly.
To the bowl with the kale, add the cooked chicken, black beans, corn, diced roasted red peppers, and diced pepperjack cheese.
Dice the avocado and chop the cilantro. Add them to the salad.
Pour the remaining dressing over everything and toss gently to combine. Serve immediately.

Variations

Swap the Greens: Use romaine lettuce or a crunchy cabbage slaw mix instead of kale for a different texture.
Make it a Wrap: Spoon the finished salad into large tortillas or lettuce wraps for an easy handheld lunch.
Turn it into a Bowl: Serve the salad over a bed of cooked quinoa or rice to make it more substantial.
Grill for More Flavor: Instead of pan-searing, thread the seasoned chicken onto skewers and grill it for a charred, smoky taste.

Tips for Success

Massage the Kale: Don’t skip massaging the kale with the dressing. This crucial step breaks down the tough fibers, making it tender and more enjoyable to eat.
Prep in Advance: Cook the chicken and whisk the dressing a day ahead. Store separately and assemble the salad just before serving to keep everything fresh.
Use Fresh Lime Juice: Freshly squeezed lime juice makes a significant difference in the brightness of the dressing compared to bottled juice.
Adjust the Heat: Control the spice level by using regular or sharp pepperjack cheese, or by adding a pinch of cayenne pepper to the chicken seasoning.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, store components separately if possible. The salad is best served cold and does not require reheating.

FAQ

Can I use a different type of meat?

Yes, you can substitute the chicken with an equal amount of cooked shrimp, steak, or even use seasoned tofu for a vegetarian protein.

Can I make this salad ahead of time?

You can prep the components ahead, but for the best texture, assemble the salad just before serving, especially when adding the avocado and dressing.

What can I use if I don’t have maple syrup or honey?

A teaspoon of granulated sugar dissolved in the lime juice works as a fine substitute to balance the acidity.

Is there a substitute for pepperjack cheese?

Monterey Jack or a mild cheddar cheese would work well. For a dairy-free version, simply omit the cheese or use a dairy-free alternative.

Do I need to cook the corn and black beans?

If using canned or jarred ingredients, they are ready to use. If using frozen corn, thaw it first by running it under warm water.

My kale is still tough after massaging. What did I do wrong?

You may not have massaged it long enough. Ensure you’re really working the dressing into the leaves for a full 1-2 minutes until they visibly darken and wilt. Also, using younger, tender kale (like baby kale) can help.