Can I make Southwest Chicken Salad ahead of time?

Yes. Store the components separately. Keep dressing in its own jar. Assemble within 24–48 hours for best texture.

How do I keep romaine from getting soggy?

Dry the lettuce well after washing. Dress the salad just before serving. Store dressed portions in single-serve containers if needed.

Absolutely. Shredded rotisserie chicken works well. Reheat if you prefer warm chicken, then add to the salad.

A fresh, smoky salad with grilled chicken, black beans, corn, avocado, and chipotle-lime dressing.

Cook Mode Prevent your screen from going dark

Start by preparing the grill and the chicken. Pound chicken breasts to even thickness and season with salt, pepper, cumin, and smoked paprika.
Heat the grill until hot and grill the chicken for 4–6 minutes per side, until it reaches 165°F.
Let the chicken rest for five minutes before slicing.
Prep the vegetables by rinsing and draining black beans and cooking corn if frozen; chop romaine, dice avocado, and halve tomatoes.
Toss the vegetables with lime juice to preserve color.
Make the chipotle-lime dressing by blending mayonnaise, yogurt, lime juice, chipotle, honey, garlic, and salt; adjust as needed.
Assemble the salad by building a bed of romaine, then adding beans, corn, tomatoes, and avocado.
Top with sliced grilled chicken and drizzle with dressing or serve on the side.
Toss gently before serving to keep lettuce crisp.

For best results, dress only what you will eat within an hour and keep extra dressing on the side.