This chicken and corn salad is bringing all the Southwest vibes—tender baked chicken, juicy corn, black beans, and crisp greens, all topped with a citrusy cumin-lime drizzle.
Why this recipe works
- Flavor! From the smoky paprika chicken to the sweet corn and zesty cumin-lime dressing, there’s a really nice mix of savory, sweet, and tangy.
- Satisfying, but light. Thanks to lean protein, fiber-rich black beans, and a fresh bed of greens, this salad fills you up while keeping things light. Everything you want in a dinner salad!
- Weeknight-Friendly: This salad comes together quickly, especially if you prep the chicken ahead of time.
Ingredients and subtitutions
⭐️ See full recipe card below. ⭐️
- Chicken: This salad is topped with sliced Paprika Baked Chicken, which is made with chicken breasts. Feel free to sub with chicken thighs.
- Greens: I love the crispiness of chopped romaine lettuce. A good substitutes is butter lettuce, but other lettuces (green leaf, red leaf, spinach) can be also be used.
- Beans: If using canned black beans, drain and rinse them before using.
- Corn: Fresh or frozen corn can be used. For extra flavor, I like to use either grilled corn or frozen roasted corn.
- Tomatoes: Chop fresh, ripe tomatoes or halve grape or cherry tomatoes.
- Pepper: I roasted a poblano pepper, then seeded and chopped it. An Anaheim pepper can be substituted. Or use roasted red peppers, either store-bought or roasted at home (see how to roast bell peppers) for a slightly different flavor.
- Cheese: Queso fresco adds a nice mild, tangy flavor. Substitute with cotija cheese or ricotta salata. Feta cheese is also an option, though it has a slightly different flavor.
- Dressing: The dressing is a simple combination of lime juice, ground cumin, agave nectar (or honey), salt and olive oil.
Pro Tip
Make a double or triple batch of the dressing—it’s great drizzled over grain bowls, wraps, or even roasted veggies later in the week.
Mix it up!
- Swap the protein: Try grilled shrimp, spice rubbed salmon or shredded rotisserie chicken. For a smoky plant-based option, use roasted chickpeas or jackfruit with smoked paprika.
- Add crunch or creaminess: Toss in crushed tortilla strips, pepitas, or roasted almonds for extra texture. Add avocado slices or a spoonful of guacamole for creaminess.
- Make it a bowl or wrap: Serve it over brown rice, quinoa or farro to turn it into a hearty grain bowl. Or tuck it into a tortilla or lettuce wrap for an easy handheld version.
Meal prep and storage
- Prep Components Separately: To keep everything fresh, store the mixed greens and dressing in separate containers. This prevents sogginess and helps the greens stay crisp. The corn, black beans, tomatoes and cheese can be combined and stored together.
- Make It Grab-and-Go: Layer the salad in jars or meal prep containers for easy lunches. Start with dressing at the bottom, then beans, corn, and chicken. Add the greens last so they stay dry until you’re ready to toss and eat.
- Storage Times to Keep in Mind
- Cooked chicken: Up to 4 days in the fridge.
- Prepared dressing: Up to 1 week.
- Washed greens: 3–5 days if stored in a dry, sealed container with a paper towel.
- Assembled salad (without dressing): Best eaten within 2–3 days for peak freshness.
Other dinner salads you’ll love
Printable Recipe
Paprika Chicken & Corn Salad
This chicken and corn salad brings all the Southwest vibes—smoky paprika chicken, corn, black beans, and greens, with a cumin-lime dressing.
Servings: 4 Servings (as dinner salad)
Calories: 386kcal
Ingredients
- 5 cups chopped romaine lettuce
- 1 pound boneless skinless chicken breasts sliced or chopped
- 1 cup roasted corn frozen (defrosted) or fresh
- 1 cup black beans (drained & rinsed if canned)
- 1 roasted poblano pepper (See note below for roasting.)
- 1 cup chopped tomatoes
- 2 ounces crumbled queso fresco (about ⅓ cup)
- ¼ cup chopped cilantro
The dressing
- 3 tablespoons fresh lime juice
- 1 ¼ teaspoons agave nectar
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 2 ½ tablespoons extra virgin olive oil
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Instructions
Make the salad
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In a large salad bowl, combine the lettuce, sliced chicken, black beans, chopped roasted pepper, tomatoes, queso fresco and cilantro.
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Toss with the dressing. Serve.
The dressing
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In a small bowl, whisk together the lime juice, agave nectar, cumin and salt. While whisking, slowly drizzle in the olive oil.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 2cups | Calories: 386kcal | Carbohydrates: 29g | Protein: 33g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 478mg | Fiber: 7g | Sugar: 5g
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
