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Homemade Southwest Salad with Grilled Chicken and Cumin Lime Vinaigrette recipe photo
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Southwest Salad with Grilled Chicken and Cumin Lime Vinaigrette

A bright, protein-packed southwest salad with grilled chicken and a zesty cumin-lime vinaigrette.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Servings: 6 servings

Ingredients

  • 2 large boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 10 ounces romaine lettuce, torn into bite-size pieces
  • 1 cup canned black beans, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • 1 large red bell pepper, cut into 1/4-inch slices
  • 2 cups sweet corn kernels (slightly cooked or raw)
  • 1 cup shredded cheddar cheese
  • 1/4 cup extra virgin olive oil (for vinaigrette)
  • 3 tablespoons cider vinegar
  • 2 teaspoons grated lime peel (zest)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon honey
  • 2 teaspoons chopped cilantro leaves
  • 1 teaspoon ground cumin (for vinaigrette)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon kosher salt (for vinaigrette)
  • 1/4 teaspoon ground black pepper (for vinaigrette)

Instructions

  • Preheat a grill or grill pan to medium-high and clean the grates.
  • Brush the chicken breasts with 1 tablespoon olive oil.
  • In a small bowl, mix 1/2 teaspoon ancho chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground black pepper; sprinkle evenly over the chicken.
  • Grill the chicken until cooked through (internal temperature 165°F/74°C), about 6–9 minutes per side depending on thickness; remove and let rest on a plate until cool enough to slice.
  • While the chicken rests, arrange the torn romaine on a large platter or in a bowl and top with black beans, halved cherry tomatoes, sliced red bell pepper, corn kernels, and shredded cheddar.
  • Slice the rested chicken into strips and place over the salad.
  • Make the cumin-lime vinaigrette: whisk together 1/4 cup olive oil, 3 tablespoons cider vinegar, 2 teaspoons lime zest, 1 tablespoon lime juice, 1/2 teaspoon honey, 2 teaspoons chopped cilantro, 1 teaspoon ground cumin, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/8 teaspoon cayenne, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper until emulsified.
  • Drizzle the vinaigrette over the assembled salad and toss gently or serve vinaigrette on the side.
  • Serve with optional accompaniments such as guacamole, tortilla chips, warm tortillas, pickled red onions, or lime wedges as desired.

Equipment

  • Grill or Grill Pan
  • large serving platter or bowl
  • Small Bowl
  • Whisk
  • Knife
  • Cutting Board

Notes

  • Makes about 1 cup of vinaigrette.
  • Use canned or freshly grilled corn as preferred.
  • Adjust cayenne to taste for spice level.
  • Let chicken rest before slicing to keep it juicy.
  • Rinse canned beans well to reduce sodium.