Southwest Chicken Salad

If you're looking for a delicious meal that’s fresh, flavorful, and nutritious, this Southwest Chicken Salad is a total game changer.

Bursting with bold southwestern flavors and loaded with crunchy veggies, juicy chicken, and creamy dressing, it’s the perfect recipe for a quick lunch, main dish salad, or meal prep.

Whether you’re a fan of cilantro, love a good salad, or are just trying to make the most out of last night’s leftover chicken, this southwest chicken salad recipe will delight your taste buds.

Why You’ll Love This Southwest Chicken Salad Recipe

This easy southwest chicken salad stands out because it’s simple, adaptable, and full of so much flavor. Plus, it’s a great way to use fresh veggies and lean protein, making it an ideal healthy recipe for busy days or entertaining guests. Serve it with crunchy tortilla strips and avocado lime dressing for a full meal that’s sure to impress.

Ingredients Needed for Southwest Chicken Salad

Here is a quick look at what you will need. You can find the full measurements in the recipe card below.

• Boneless skinless chicken breasts or chicken tenderloin for a lean protein option. Rotisserie chicken or shredded chicken can be used for convenience.
• Homemade taco seasoning made from chili powder, garlic powder, onion powder, cumin, kosher salt, and red pepper flakes for bold flavors.
• Olive oil to cook the chicken until it’s golden brown and juicy.
• Mixed salad greens like romaine lettuce or fresh greens for a crisp base.
• Black beans and pinto beans for protein and texture.
• Canned corn or fire-roasted corn adds a touch of sweetness. Sweet corn or corn kernels work as substitutes.
• Avocado, cherry tomatoes (or grape tomatoes), green onions, and a diced red onion for fresh ingredients.
• Fresh cilantro for that signature southwestern touch—skip it if you’re not a fan of cilantro.
• Cheddar cheese for a creamy, savory bite.
• Lime juice and fresh lime juice for a zesty kick.

See recipe card for quantities.

How to Make Southwest Chicken Salad

This is a quick overview of the steps. See the Recipe card below for the rest.

Preheat the skillet or grill pan to medium-high heat. Season chicken breasts with olive oil, salt, and pepper. Grill chicken until cooked through. Remove from heat and let rest.

In a small bowl, whisk together the ingredients for the dressing: olive oil, lime juice, minced garlic, honey, ground cumin, salt, and pepper. Set aside.

Create individual bowls with the remaining ingredients or combine the mixed greens, black beans, corn, diced avocado, cherry tomatoes, and chopped cilantro in a large salad bowl.

Add the sliced grilled chicken to the salad bowl. Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.

Variations and Substitutions

• Try chicken tostadas or use leftover chicken for a different twist.
• Swap the taco seasoning blend with ranch seasonings for mild flavors.
• Add extra veggies like green pepper or red bell pepper.
• Use sour cream instead of Greek yogurt for a richer dressing.
• For high protein, add garbanzo beans or serve this as a buffalo chicken salad, substituting buffalo sauce for taco seasoning.

Storage

Storing Leftovers: Store leftover chicken, dressing, and crunchy veggies in airtight or separate containers to keep them fresh for up to 3 days.

Freezing: While the salad itself isn’t freezer-friendly, you can freeze the cooked chicken in a freezer bag for up to 3 months.

Reheating Chicken: Reheat cooked chicken in an oven or instant pot until it reaches an internal temperature of 165°F. Always bring chicken to room temperature before serving in the salad.

FAQ

Recipe Card

Southwest Chicken Salad

Create an easy southwest chicken salad loaded with fresh veggies, juicy chicken, and creamy avocado dressing.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Lunch, Salad

Cuisine American

Servings 4

Calories 332 kcal

Equipment

• Large bowl
• Small bowl
• Knife
• Skillet
• Cutting board

Ingredients

  

1x2x3x

• 2 chicken breasts
• 2 teaspoons taco seasoning blend
• 1 tablespoon olive oil
• Salt and pepper to taste
• 6 cups mixed salad greens
• 1 cup black beans rinsed and drained
• 1 cup canned corn drained
• 1 avocado diced
• ½ cup cherry tomatoes halved
• ¼ cup fresh cilantro chopped

For the dressing:

• ¼ cup olive oil
• 2 tablespoons lime juice
• 1 clove garlic minced
• 1 teaspoon honey
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

 

• Preheat skillet or grill pan to medium-high heat. Season chicken breasts with olive oil, salt, and pepper. Grill chicken for 6-8 minutes per side, or until cooked through. Remove from heat and let rest for 5 minutes before slicing into strips.
• In a small bowl, whisk together the ingredients for the dressing: olive oil, lime juice, minced garlic, honey, ground cumin, salt, and pepper. Set aside.
• Create individual bowls with the remaining ingredients or combine the mixed greens, black beans, corn, diced avocado, cherry tomatoes, and chopped cilantro in a large salad bowl.
• Add the sliced grilled chicken to the salad bowl.
• Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
• Serve immediately, garnished with extra cilantro if desired.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Calories: 332kcalCarbohydrates: 25gProtein: 31gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 72mgSodium: 382mgPotassium: 1033mgFiber: 8gSugar: 2gVitamin A: 1006IUVitamin C: 28mgCalcium: 47mgIron: 3mg

Keyword Southwest Chicken Salad

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