Name: Southwest Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southwest-Inspired
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon smoked paprika; ½ teaspoon cumin; ½ teaspoon garlic powder; Salt & black pepper, to taste; 6 cups romaine lettuce, chopped; 1 cup cherry tomatoes, halved; 1 cup corn kernels (grilled or canned, drained); 1 cup black beans, rinsed and drained; 1 red bell pepper, diced; ½ red onion, thinly sliced; 1 avocado, diced; ½ cup shredded cheddar or Mexican blend cheese (optional); ½ cup Greek yogurt (or sour cream); 2 tablespoons mayonnaise; Juice of 2 limes; ½ cup fresh cilantro leaves; 1 clove garlic; ½ teaspoon cumin; Salt & pepper, to taste

Why You’ll Love This Recipe

I love this salad because it’s balanced, wholesome, and endlessly customizable. The southwest flavors—smoky, tangy, and a little spicy—make it exciting to eat, while the fresh veggies and lean protein keep it nourishing. It’s also a great make-ahead option for meal prep since the ingredients hold up well.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

Cooked chicken breast (grilled, baked, or rotisserie, sliced)
Romaine lettuce or mixed greens
Black beans (drained and rinsed)
Corn (fresh, canned, or grilled)
Cherry tomatoes (halved)
Bell peppers (diced)
Red onion (thinly sliced)
Avocado (sliced or cubed)
Shredded cheddar or pepper jack cheese (optional)
Tortilla strips or crushed tortilla chips (for crunch)

For the dressing:

Sour cream or Greek yogurt
Lime juice
Olive oil or mayonnaise
Chili powder
Cumin
Garlic powder
Salt and pepper
Optional: hot sauce or chipotle in adobo for extra kick

Directions

I start by cooking or prepping the chicken. Grilled chicken gives the best smoky flavor, but any cooked chicken works.
In a large bowl or platter, I arrange the greens as the base.
I layer on the black beans, corn, tomatoes, bell peppers, onion, avocado, and cheese if using.
I slice the chicken and place it on top of the salad.
In a small bowl, I whisk together the dressing ingredients until smooth and creamy.
I drizzle the dressing over the salad and finish with tortilla strips for crunch.

Servings and timing

This recipe serves 4 as a main dish. It takes about 15 minutes to prep (longer if I’m cooking chicken from scratch), making it a quick and flavorful meal option.

Variations

I sometimes use chipotle ranch or a vinaigrette instead of creamy dressing.
For a vegetarian version, I skip the chicken and add extra beans or grilled tofu.
I like roasting the corn and peppers for a smoky, charred flavor.
When I want extra heat, I sprinkle in jalapeño slices or a dash of cayenne.

Storage/Reheating

I store leftovers in the fridge for up to 3 days, keeping the dressing separate so the greens don’t wilt. The chicken can be reheated gently in a skillet or enjoyed cold. This salad is great for meal prep if I keep components stored individually and assemble just before serving.

FAQs

Can I use rotisserie chicken?

Yes, it’s one of my favorite shortcuts. Rotisserie chicken makes this salad even faster to put together.

What greens work best?

I prefer romaine for its crunch, but mixed greens or even spinach work well too.

Can I make the dressing ahead?

Definitely. I store it in a jar in the fridge for up to 5 days and shake it well before using.

How do I keep the avocado from browning?

I toss avocado slices in lime juice before adding them, or add them just before serving.

Is this salad spicy?

Not unless I add jalapeños, hot sauce, or chipotle. It’s easy to adjust the spice level to taste.

Conclusion

Southwest Chicken Salad is one of my go-to meals when I want something vibrant, fresh, and filling. With smoky chicken, crisp veggies, creamy avocado, and zesty dressing, it’s a salad that feels exciting and satisfying every time. Whether I’m making it for a quick weeknight dinner or prepping lunches ahead, it always hits the spot.