Zesty Southwest Chicken Salad Recipe

Why You’ll Love This Recipe

I love this recipe because it checks all the boxes: it’s high in protein, full of veggies, and bursting with smoky, spicy Southwest flavor. It’s perfect for meal prep, light dinners, or even a hearty lunch. The homemade dressing ties it all together, and I can customize every bite based on what I have on hand.

ingredients

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

• Cooked chicken breast (grilled or pan-seared, sliced)

• Romaine lettuce or mixed greens (chopped)

• Black beans (drained and rinsed)

• Corn kernels (fresh, canned, or grilled)

• Cherry tomatoes (halved)

• Red bell pepper (diced)

• Avocado (sliced or diced)

• Red onion (thinly sliced)

• Shredded cheddar or Mexican blend cheese

• Fresh cilantro (chopped, optional)

• Lime wedges (for serving)

For the dressing:

• Greek yogurt or sour cream

• Lime juice

• Olive oil

• Garlic powder

• Chili powder

• Cumin

• Salt and pepper

directions

1. I start by seasoning and cooking the chicken breast until golden and fully cooked, then let it rest before slicing.

2. While the chicken cooks, I prep all the salad ingredients: rinse the black beans, drain the corn, chop the vegetables, and slice the avocado.

3. In a large bowl, I layer the lettuce or greens, then top with black beans, corn, tomatoes, bell pepper, red onion, avocado, and cheese.

4. I add the sliced chicken on top of the salad.

5. To make the dressing, I whisk together Greek yogurt (or sour cream), lime juice, olive oil, and the spices until smooth and creamy.

6. I drizzle the dressing over the salad just before serving and finish with a squeeze of fresh lime and a sprinkle of cilantro if I have it.

Servings and timing

This recipe serves about 4 people and comes together in 30 minutes or less, including prep and cooking time. It’s a great option for a weeknight meal or for packing up lunches ahead of time.

Variations

I sometimes swap the chicken for grilled shrimp, steak, or even tofu for a vegetarian version. If I want extra crunch, I add crushed tortilla chips on top. I’ve also used a chipotle ranch or avocado-lime dressing when I want to change up the flavor profile.

storage/reheating

I store the salad components separately if I’m prepping ahead. The chicken, beans, and corn can be stored in airtight containers in the fridge for up to 4 days. I keep the dressing in a small jar and only dress the salad right before eating. I don’t reheat the whole salad, but I warm the chicken slightly if I prefer it that way.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Yes, I often use leftover or rotisserie chicken to save time. It’s a great shortcut and still tastes amazing with the rest of the ingredients.

What kind of lettuce works best?

I like using romaine for its crunch, but spring mix, spinach, or even shredded iceberg also work well depending on what I have.

Is this salad spicy?

Not unless I add extra chili powder or spicy dressing. I keep it mild by default and adjust the heat with toppings like jalapeños or hot sauce.

Can I make this salad dairy-free?

Yes, I skip the cheese and use a dairy-free yogurt or dressing alternative. It’s still creamy and flavorful without dairy.

How do I keep the avocado from browning?

I cut and add the avocado just before serving. A little lime juice also helps keep it fresh for longer.

Conclusion

This zesty Southwest chicken salad is a flavorful, nourishing meal I keep in regular rotation. It’s easy to throw together, full of textures and colors, and endlessly adaptable. Whether I’m serving it fresh or packing it for lunch, it always leaves me feeling full and satisfied.