Photo of Southwest Chicken Salad with Creamy Green Chili Dressing by WW

Southwest Chicken Salad with Creamy Green Chili Dressing

0 - 5
PersonalPoints™ per serving
Total Time
35 min
25 min
10 min
The creamy dressing is so good that you’ll want to make twice the amount. Keep it in the fridge to use as a vegetable dip or to dress up any leftovers.


Fresh lime juice

4 tbsp(s)

Cumin seeds

1½ tsp(s)


2 tbsp(s), fresh, chopped

Garlic clove(s)

1 clove(s), large, chopped

Uncooked boneless skinless chicken breast(s)

12 oz, four 3 oz pieces

Canned black beans

15½ oz, drained and rinsed

Sweet red pepper(s)

1 medium, chopped

Fresh cherry tomato(es)

1 cup(s), cut in half each

Uncooked scallion(s)

3 medium, sliced

Romaine lettuce

1 head(s), sliced in 1/2-inch pieces

Canned green chili peppers

4 oz, diced

Plain fat free yogurt

1 cup(s)


1 tbsp(s)

Fresh watercress

1 bunch(es), tough stems removed

Fresh lemon juice

1 tbsp(s)

Garlic clove(s)

1 clove(s), small


  1. Combine lime juice, cumin, cilantro and garlic in a large resalable plastic bag. Add chicken, seal bag and shake to coat chicken. Allow to marinate for at least 15 minutes at room temperature or up to overnight in refrigerator.
  2. Preheat broiler or grill to medium-high heat. Remove chicken from bag and discard marinade. Grill chicken until cooked through, about 4 to 5 minutes per side; set aside until ready to assemble salad.
  3. Combine beans, red pepper, scallions and tomatoes in medium bowl. Divide lettuce among 4 bowls or plates and top each with 1/4 of bean mixture.
  4. To make dressing, combine remaining ingredients in blender or food processor; blend until smooth, about 3 to 4 minutes.
  5. Slice cooled chicken on diagonal and divide among salads. Drizzle each serving with 1/2 cup of dressing.