Let’s break this recipe down into easy-to-follow steps, so you can feel confident making this delicious Southwest Chicken Salad.

1. Marinate the chicken:
In a small bowl, combine the olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub this mixture all over the chicken breasts, ensuring they’re evenly coated. Let the chicken marinate for at least 10 minutes while you prep the rest of the salad.

Tip: If you have extra time, marinate the chicken for up to 30 minutes or even overnight for a deeper flavor.

2. Grill the chicken:
Heat a grill pan or outdoor grill over medium-high heat. Once hot, cook the chicken breasts for about 6-8 minutes per side, or until fully cooked (internal temperature should reach 165°F). Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.

Alternative: Don’t have a grill? No problem! You can also cook the chicken in a skillet or bake it in the oven at 400°F for about 20-25 minutes.

3. Prepare the salad base:
While the chicken is grilling, prep the salad ingredients. In a large bowl, combine the chopped romaine or mixed greens, black beans, corn, cherry tomatoes, red bell pepper, red onion, avocado slices, and cilantro. Toss everything together gently.

Tip: If you’re serving this salad later or for meal prep, wait to add the avocado until just before serving to avoid it browning.

4. Make the dressing:
In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, honey, chili powder, salt, and pepper. Taste and adjust seasoning if necessary. If you like a little extra heat, feel free to add a pinch of cayenne pepper or a dash of hot sauce.

Tip: You can also double the dressing recipe if you like a generously dressed salad, or save some for dipping veggies later!

5. Assemble the salad:
Once the chicken is rested and sliced, add it on top of the salad. Drizzle the yogurt lime dressing over the top, or serve it on the side if you prefer. For an extra bit of crunch, sprinkle a handful of tortilla strips or crushed tortilla chips over the salad.

6. Serve and enjoy:
Give the salad a good toss to make sure all the ingredients are well-coated with the dressing, and dig in! Serve immediately while the chicken is still warm for the best flavor.