Gluten Free Southwest Chicken Salad

Total time35 min

Prep time20 min

Cook time15 min

Bold, smoky, and loaded with color, this Southwest-style chicken salad is the kind of meal that makes eating well feel genuinely exciting. The chicken gets rubbed down with chili powder, cumin, smoked paprika, and garlic powder before hitting a screaming-hot pan, building a deeply golden crust that's packed with flavor. A bright lime-and-honey dressing ties everything together without a drop of soy sauce, malt vinegar, or any of the other sneaky gluten-containing ingredients that can derail an otherwise clean salad. Every single component here — from the crisp romaine and black beans to the sweet corn, cherry tomatoes, and creamy avocado — is naturally free of gluten, so there's no swapping or substituting required. That's the kind of recipe that actually makes weeknight cooking feel effortless rather than stressful. It serves four, making it a solid choice for a family dinner or a meal-prep session that sets you up for the week ahead. Finish each bowl with fresh cilantro and a squeeze of lime, and you've got a restaurant-quality plate that comes together entirely on your terms.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (2 large)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the dressing

3 tbsp fresh lime juice (about 2 limes)
3 tbsp olive oil
1 tsp ground cumin
½ tsp chili powder
1 tsp honey
¼ tsp salt

For the salad

2 romaine lettuce hearts, chopped (about 8 cups)
1 can (15 oz) black beans, drained and rinsed
1 ½ cups corn kernels (fresh, frozen and thawed, or canned and drained)
1 cup cherry tomatoes, halved
½ red bell pepper, diced
2 avocados, pitted and diced

For serving

¼ cup fresh cilantro, roughly chopped (optional)
lime wedges, for serving (optional)

Instructions

1
In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Pat the chicken breasts dry, rub all over with the 2 tbsp olive oil, then coat evenly with the spice mixture.
2
Heat a grill pan or large skillet over medium-high heat until very hot. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deeply golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.

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