Southwest Chicken Salad

I’ve always loved recipes that bring bold flavors together in one bowl. That’s why this Southwest Chicken Salad has become one of my go-to dishes—especially when I want something hearty, fresh, and just a bit spicy. I still remember the first time I put it together in my kitchen, combining grilled chicken with vibrant vegetables, creamy dressing, and a kick of southwest seasoning. It wasn’t just a salad—it was a whole experience.

When I first made this, I was craving something filling but not too heavy. I had some leftover grilled chicken in the fridge, and instead of reheating it for a standard meal, I thought—why not turn it into something zesty and refreshing? I grabbed some corn, black beans, and crisp lettuce, then started experimenting. A handful of cherry tomatoes here, a few slices of avocado there, and suddenly the salad looked like something straight out of a restaurant menu.

What really pulls everything together, though, is the dressing. I like using a homemade creamy chili-lime dressing that gives every bite a smooth, spicy twist. And the textures—crunchy tortilla strips, creamy avocado, and juicy chicken—make this salad so satisfying, you won’t even miss the carbs.

This recipe is perfect for meal prepping, casual dinners, or even weekend lunches when you want something both quick and flavorful. It’s also flexible. You can easily switch up the toppings or adjust the spice level to your liking. I’ve even served it at gatherings, and it always gets compliments.

If you’re someone who enjoys dishes that are colorful, healthy, and full of flavor, this Southwest Chicken Salad is going to become one of your favorites too. Let’s dive into the ingredients and how to bring it all together.

Ingredients:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp smoked paprika

• Salt and pepper to taste

• 6 cups chopped romaine lettuce

• 1 cup canned black beans (drained and rinsed)

• 1 cup corn kernels (fresh, canned, or frozen and thawed)

• 1 cup cherry tomatoes, halved

• 1 ripe avocado, sliced

• 1/4 cup red onion, finely sliced

• 1/4 cup shredded cheddar cheese

• 1/4 cup crispy tortilla strips (or crushed tortilla chips)

• Fresh cilantro for garnish (optional)

For the creamy chili-lime dressing:

• 1/2 cup plain Greek yogurt

• 1 tbsp mayonnaise

• 1 tbsp lime juice (freshly squeezed)

• 1 tsp chili powder

• 1/2 tsp garlic powder

• Salt to taste

• 1–2 tbsp water to thin (if needed)

How to Make It:

Step 1: Prepare the chicken
First, preheat a grill pan or outdoor grill to medium-high heat. Rub the chicken breasts with olive oil, then season them on both sides with chili powder, cumin, paprika, salt, and pepper. Grill for about 5–6 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from heat and let them rest for 5 minutes before slicing into strips.

Step 2: Mix the dressing
While the chicken is cooking, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, garlic powder, and salt in a small bowl. If the dressing is too thick, stir in 1–2 tablespoons of water until it reaches your desired consistency. Set it aside.

Step 3: Assemble the salad
In a large salad bowl or on a serving platter, arrange the chopped romaine lettuce as your base. Top it evenly with black beans, corn, cherry tomatoes, avocado slices, red onion, cheddar cheese, and tortilla strips. Add the grilled chicken strips on top and drizzle generously with the creamy chili-lime dressing.

Step 4: Final touches
Sprinkle fresh cilantro over the top for a burst of color and extra flavor. Serve the salad immediately while the chicken is still warm, or chill it for a refreshing cold version. This salad serves four people generously and can be scaled up or down easily depending on your needs.

How Long to Bake or Cook:

The chicken is grilled rather than baked, and it cooks in about 10–12 minutes total—5 to 6 minutes on each side over medium-high heat. Always check that the internal temperature reaches 165°F (74°C) before removing it from the grill. If you’re using pre-cooked chicken or rotisserie-style chicken, you can skip the grilling entirely and simply reheat or slice it cold, depending on your preference.

How to Store Leftovers:

To keep the salad fresh, store each component separately. Place the grilled chicken in an airtight container and refrigerate for up to 3 days. The dressing can be stored in a small jar or container for the same amount of time—just give it a good shake before using again. The vegetables and lettuce are best kept dry and separate to prevent wilting. Once the salad is assembled and dressed, it’s best enjoyed immediately, but if needed, leftovers can be refrigerated for up to 24 hours in a tightly sealed container.

If you want to prepare this salad ahead of time, store the dressing separately and add it right before serving. Avocados should be sliced fresh to avoid browning, although a little lime juice can help preserve their color.

Tips for Perfect Southwest Chicken Salad:

• Use freshly grilled chicken: It adds more flavor and juiciness than store-bought cuts. But if you’re short on time, rotisserie chicken works well too.

• Don’t overdress the salad: Start with a small amount of dressing and toss gently. You can always add more, but you can’t take it out once it’s soaked in.

• Balance the textures: Crunchy tortilla strips, creamy avocado, tender chicken, and juicy tomatoes make a great mix. For extra crunch, add roasted chickpeas or chopped cucumbers.

• Customize the spice level: If you love extra heat, toss in a few sliced jalapeños or a pinch of cayenne pepper in the dressing.

• Chill your greens: Crisp, cold lettuce gives a refreshing contrast to the warm chicken and enhances the overall bite.

• Add citrus for zing: A few drops of lime juice over the finished salad bring out the flavors and brighten every bite.

• Prep ahead smartly: Grill extra chicken and prep your veggies in advance to make weekday meals quick and stress-free.

This salad brings together bold southwest flavors in a way that feels both comforting and exciting. Whether you’re serving it for dinner or lunch, it’s sure to leave everyone satisfied.

Frequently Asked Questions

1. Can I make this salad ahead of time?
Yes, absolutely. To keep everything fresh, prepare the chicken, chop the vegetables, and mix the dressing separately. Store each component in airtight containers in the fridge. Assemble the salad just before serving and slice the avocado fresh to avoid browning. This makes it perfect for meal prep or quick weekday lunches.

2. What’s the best substitute if I don’t have Greek yogurt for the dressing?
If Greek yogurt isn’t available, you can use plain regular yogurt or sour cream as a substitute. Both will keep the dressing creamy while maintaining the tangy flavor. Just make sure to adjust the consistency by reducing the added water slightly, as sour cream and regular yogurt tend to be thinner than Greek yogurt.

3. How can I make this salad dairy-free?
To make the salad dairy-free, skip the shredded cheese and use a dairy-free yogurt or avocado-based dressing instead of the creamy chili-lime version. You can also use a simple vinaigrette made with olive oil, lime juice, and a touch of garlic and chili powder for a lighter, flavorful option.

4. What proteins can I use besides chicken?
This salad is very flexible. Grilled turkey breast, shrimp, or even beef strips make excellent alternatives. For a vegetarian option, try adding grilled tofu, tempeh, or a scoop of seasoned black beans and quinoa. These swaps still provide plenty of flavor and protein while keeping the dish satisfying.

This section is ideal for answering common concerns and helping readers adapt the recipe to fit their preferences or dietary needs. A well-prepared salad like this one is easy to adjust and customize, which makes it even more appealing to a wide audience.

Southwest Chicken Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lena Meeli
• Total Time: 27 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This Southwest Chicken Salad is bursting with color, crunch, and flavor. Grilled chicken, crisp veggies, creamy avocado, and a bold chili-lime dressing come together for a meal that’s as satisfying as it is refreshing. Whether served for lunch or dinner, it’s a perfect balance of hearty and healthy.

---

Ingredients

Scale 1x2x3x

For the salad:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp smoked paprika

• Salt and pepper to taste

• 6 cups chopped romaine lettuce

• 1 cup canned black beans (drained and rinsed)

• 1 cup corn kernels (fresh, canned, or thawed frozen)

• 1 cup cherry tomatoes, halved

• 1 ripe avocado, sliced

• 1/4 cup red onion, thinly sliced

• 1/4 cup shredded cheddar cheese

• 1/4 cup crispy tortilla strips

• Fresh cilantro for garnish (optional)

For the creamy chili-lime dressing:

• 1/2 cup plain Greek yogurt

• 1 tbsp mayonnaise

• 1 tbsp lime juice

• 1 tsp chili powder

• 1/2 tsp garlic powder

• Salt to taste

• 1–2 tbsp water (to thin)

Cook Mode Prevent your screen from going dark

---

Instructions

• Rub chicken with olive oil and season both sides with chili powder, cumin, paprika, salt, and pepper.

• Grill over medium-high heat for 5–6 minutes per side until cooked through (165°F internal temperature). Let rest, then slice.

• In a bowl, mix dressing ingredients until smooth. Thin with water as needed.

• In a large bowl, layer lettuce, black beans, corn, tomatoes, avocado, onion, cheese, and tortilla strips.

• Add chicken strips and drizzle with dressing. Garnish with cilantro. Serve fresh.

Notes

• For extra crunch, add roasted chickpeas or sunflower seeds.

• Dressing can be stored in the fridge for up to 3 days.

• To make it dairy-free, skip the cheese and use a plant-based dressing.

• This salad also works great with grilled shrimp or tofu.

• Prep Time: 15 minutes
• Cook Time: 12 minutes