Chicken · Southwestern · 40 min
Southwest Chicken Salad with Creamy Yogurt Dressing
- 40 min
- 2–6 servings
- 649 kcal / serving
A hearty weeknight salad with tortilla crisps, creamy yogurt dressing, and crisp vegetables, pairing tender chicken with avocado and corn for texture and balance. The flavors come together quickly for a satisfying, fresh meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ (15 oz) canblack beans
- ½ lbchicken breasts, boneless skinless
- 1 earcorn
- ½ small bunchgreen onions (scallions)
- ¼ cupplain Greek yogurt
- 1red bell pepper
- ½ headromaine lettuce
- 2small corn tortillas
- 1tomato
- avocados
- red bell peppers
- tomatoes
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, garlic powder, paprika, salt, virgin coconut oil
Cookware
baking sheet pan · can opener · chef's knife · cutting board · measuring cups · measuring spoons · mixing bowls · stainless steel or cast iron skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- 1 earcorn
- ½ small bunchgreen onions (scallions)
- 1red bell pepper
- ½ headromaine lettuce
- 1tomato
- avocados
- red bell peppers
- tomatoes
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ¼ cupplain Greek yogurt
Bakery & bread
- 2small corn tortillas
Pantry & dry goods
- ½ (15 oz) canblack beans
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| black beans | ½ (15 oz) can | 1 (15 oz) can | 1 ½ (15 oz) cans |
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| corn | 1 ear | 2 ears | 3 ears |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| red bell pepper | 1 | 2 | 3 |
| romaine lettuce | ½ head | 1 head | 1 ½ heads |
| small corn tortillas | 2 | 4 | 6 |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 350°F.
- Slice the tortillas into thin strips, toss with a little olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
- Bake until the strips are golden and crisp, about 10–12 minutes.
- Heat a skillet over medium-high heat.
- Cut the chicken in half horizontally to make thin fillets, then season with salt and pepper.
- Add a touch of oil to the skillet and cook the chicken until no longer pink, about 2–3 minutes per side.
- In a small bowl, whisk together the yogurt, salt, chili powder, garlic powder, pepper, cumin, and paprika to make the dressing.
- Prepare the corn: remove husks and silks, stand a cob upright, and slice kernels off.
- Wash and dry the lettuce, bell pepper, tomato, and green onions. Chop the lettuce, dice the bell pepper and tomato, trim and chop the onions, and dice the avocado; add all to a large bowl along with the corn.
- Rinse and pat dry the beans, then add them to the bowl with the vegetables.
- Add the tortilla strips to the bowl and pour the dressing over the salad. Toss until everything is well coated.
- Slice the cooked chicken into strips and arrange on top of the salad to serve.
Two tips
- Make ahead: refrigerate the chopped vegetables and dressing separately to assemble quickly at mealtime.
- Swap idea: use any leftover avocado or tomatoes as a topping, or substitute lime juice if you run out of yogurt for a lighter dressing.
Nutrition per serving
- Calories
- 649 kcal
- Protein
- 43 g
- Carbs
- 60 g
- Fat
- 30 g
- Fiber
- 22 g
- Sodium
- 359 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.