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Southwestern Chicken Fiesta Salad

Bright, zesty, and bursting with fresh flavors, this salad is like a party in a bowl! Tender chicken, hearty black beans, sweet corn, and a rainbow of crisp vegetables are tossed in a tangy lime and cilantro dressing with a kick of cumin and chili powder. The secret ingredient? A spoonful of salsa blended right into the dressing for an extra layer of flavor. It's a refreshing, high-fiber meal that's perfect for warm weather or anytime you need a little sunshine on your plate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 1
Course: dinner, Lunch, Salad
Cuisine: Fiesta, Mexican, Tex-Mex
Ingredients Method Notes

Ingredients
  

The Salad
  • 4 oz grilled chicken breast cubed
  • 3 cups romaine lettuce chopped
  • ½ cup black beans rinsed
  • ½ cup corn kernels fresh or frozen, thawed
  • ½ cup tomatoes diced
  • ¼ cup red onion diced
  • ¼ cup red bell pepper diced
  • ¼ cup jicama diced, for crunch and fiber boost
The Dressing
  • 2 tbsp cilantro chopped
  • 3 tbsp lime juice
  • 1 tsp cumin
  • ½ tsp chili powder
  • ¼ tsp garlic powder
  • 2 tbsp salsa fat-free

Method
 

Cook and Prepare the Chicken
  1. Season the 4 ounces of chicken breast with cumin, chili powder, salt, and pepper.
  2. Grill, pan-sear, or bake the chicken over medium heat until it is cooked through and no longer pink in the center, about 5-7 minutes per side depending on thickness.
  3. Let it rest for 5 minutes to retain juices, then slice it thinly against the grain it into bite-sized cubes. Set aside.
2. Prepare All Vegetables
  1. Chop the romaine and toss it in a large bowl.
  2. Peel the jicama and cut it into small, matchstick-sized pieces or a dice.
  3. Dice the tomatoes, red onion, red bell pepper. Sprinkle the diced veggies over the romaine.
  4. If using canned black beans, rinse and drain them then toss them into the salad bowl too. Set aside.
Make the Dressing
  1. Squeeze or juice the lime to get 3 tablespoons of fresh juice in a small jar or bowl.
  2. Finely chop the 2 tablespoons of fresh cilantro. and add to a small jar or bowl.
  3. In a small bowl or jar, combine the lime juice, chopped cilantro, 2 tablespoons of salsa, 1 teaspoon of cumin, ½ teaspoon of chili powder, and ¼ teaspoon of garlic powder.
  4. Whisk or shake vigorously until well combined. Taste and add a dash or two of salt if needed (salsas vary in saltiness).
Assemble the Salad
  1. Pour about three-quarters of the dressing over the salad and toss thoroughly until everything is evenly coated.
  2. Pile salad onto a plate or into a large salad bowl. Arrange the sliced grilled chicken on top.
  3. Drizzle the remaining dressing over the chicken. Serve immediately with a squeeze of lime.

Notes

  • The Dressing Shortcut: Using salsa in the dressing is a brilliant time-saver that adds complexity without needing a dozen ingredients. Choose a salsa you love—mild, medium, or hot—to customize the heat level.
  • Jicama Love: Jicama's cool, apple-like crunch is irreplaceable here, but if you can't find it, try peeled and diced cucumber or water chestnuts for a similar texture.
  • Make-Ahead Magic: Prep all your vegetables and chicken up to 3 days in advance. Store the dressing separately and toss just before serving to keep everything crisp.