Southwest Chicken & Avocado Salad from McAlister's Deli features tender grilled chicken, creamy avocado slices, black beans, corn, cherry tomatoes, and crisp romaine lettuce, all tossed in a zesty chipotle dressing for a vibrant and flavorful meal.
Equipments
- Grill or grill pan
- Knife
- Cutting board
- Salad spinner (optional)
- Mixing bowls
- Salad tongs
- Measuring cups
- Measuring spoons
- Can opener
- Serving plate or salad bowl
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large avocados
- 1 (15 oz/425g) can black beans
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes
- 6 cups chopped romaine lettuce
- 1/4 cup chipotle dressing
Ensure the chicken breasts are evenly coated with olive oil and spices like chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper for a balanced southwest flavor. Use ripe, creamy avocados to complement the smoky and spicy elements in the salad while draining and rinsing the black beans to reduce excess sodium. Fresh or frozen corn kernels work perfectly but avoid canned corn with added sugar for the best taste. Cherry tomatoes should be halved for even distribution and texture contrast throughout your salad. Your Southwest Chicken & Avocado Salad from McAlister's Deli copycat menu will deliver a vibrant combination of smoky, creamy, and fresh flavors, perfect for a nutritious and satisfying meal.
Instructions
- Preheat grill or grill pan to medium-high heat.
- In a mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
- Coat chicken breasts with spice mixture.
- Grill chicken for 5-7 minutes per side, or until fully cooked.
- Let chicken rest, then slice into strips.
- Rinse and drain black beans and corn (if using canned).
- Halve cherry tomatoes.
- Slice avocados.
- Wash, dry, and chop romaine lettuce.
- In a large mixing bowl, combine romaine lettuce, black beans, corn, cherry tomatoes, grilled chicken, and avocado slices.
- Drizzle with chipotle dressing.
- Toss salad gently with salad tongs to combine.
- Serve immediately on a plate or in a salad bowl.
Substitution
Southwest Chicken & Avocado Salad from McAlister's Deli copycat menu can easily be adapted by swapping grilled chicken breasts with rotisserie chicken for quicker preparation. If fresh avocados are not in season, ripe but slightly firm avocados ensure the best texture and flavor. You can replace black beans with pinto beans or kidney beans as a convenient alternative without compromising nutritional value. Corn kernels can be used fresh, frozen, or canned--just be sure to drain canned corn thoroughly to avoid excess moisture in your salad. Your chipotle dressing can be substituted with a smoky vinaigrette or a creamy Southwest-style dressing if chipotle options are unavailable.
Tips
To ensure perfectly cooked chicken, use a meat thermometer to check for an internal temperature of 165degF (74degC). When slicing avocados, remove the pit carefully to avoid bruising the flesh and use ripe, but firm, avocados for optimal texture. Rinse canned black beans and corn thoroughly to remove excess sodium and improve flavor. Your salad will be freshest and most vibrant if served immediately after assembling to prevent the lettuce and avocado from wilting or browning.
Nutritions
Southwest Chicken & Avocado Salad from McAlister's Deli provides a balanced blend of protein, fiber, and healthy fats. The grilled chicken offers lean protein essential for muscle repair and satiety, while avocados contribute heart-healthy monounsaturated fats and potassium. Black beans and corn add dietary fiber and complex carbohydrates, supporting digestive health and sustained energy. Your meal also delivers vitamins A and C from cherry tomatoes and romaine lettuce, enhancing immune function and skin health.
Storage
Store leftover Southwest Chicken & Avocado Salad in an airtight container in the refrigerator to maintain freshness. Keep avocado slices separate or sprinkle with lemon juice before storing to prevent browning. Consume within 1-2 days for optimal taste and texture.
Variation or Alternatives
Substitute grilled chicken breasts with shredded rotisserie chicken for a quicker protein option while maintaining rich flavor. Swap chipotle dressing with a tangy cilantro-lime vinaigrette to introduce fresh, citrus notes that complement the southwest ingredients. Use fire-roasted corn instead of regular corn kernels to add a smoky depth that enhances overall taste. Toasted pepitas can be scattered on top for an extra crunch and nutritional boost, providing a satisfying texture contrast to the creamy avocado in your salad.
Allergies
The Southwest Chicken & Avocado Salad contains common allergens such as avocado, which may cause reactions in individuals with latex-fruit syndrome, and black beans, which can trigger legume allergies. The chipotle dressing often includes ingredients like dairy or soy, so it's essential to check the specific dressing's components if you have related sensitivities. If you have a known allergy to any spices like chili powder or cumin, or to corn, you should avoid this salad or modify the recipe accordingly.
Why this recipe?
Southwest Chicken & Avocado Salad from McAlister's Deli features a vibrant combination of grilled chicken, ripe avocado, black beans, corn, and cheddar cheese, all tossed in a zesty Southwest ranch dressing. The fresh ingredients and bold flavors create a satisfying balance of protein and nutrients, making it a popular choice for health-conscious diners. Replicating this salad at home allows you to control ingredient quality and customize the heat level to your preference. Your homemade version will deliver the same delicious taste and wholesome benefits that make McAlister's offering so appealing.