Why You’ll Love This Recipe

Southwest Chicken Salad is a hearty, flavor-packed dish that brings together bold spices, grilled chicken, and a medley of fresh vegetables. With its zesty dressing and colorful presentation, it’s perfect for a quick lunch, a light dinner, or a crowd-pleasing potluck option. This salad offers the ideal balance of protein, crunch, and creamy goodness in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breastschili powderground cumingarlic powderpaprikaolive oilsalt and peppermixed greens (such as romaine, spinach, or spring mix)black beans (drained and rinsed)corn (grilled or canned)cherry tomatoes (halved)red onion (thinly sliced)avocado (sliced)shredded cheddar or Mexican blend cheesecrushed tortilla strips or chipsfresh cilantro (optional)lime wedges

For the dressing:

Greek yogurt or sour creammayolime juicetaco seasoning or homemade spice blendhot sauce (optional)

directions

Season the chicken breasts with chili powder, cumin, garlic powder, paprika, salt, and pepper.

Heat olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes per side or until fully cooked and golden brown.

Let the chicken rest for a few minutes, then slice into strips or bite-sized pieces.

In a large bowl or platter, arrange a bed of mixed greens.

Top with black beans, corn, cherry tomatoes, red onion, avocado slices, and shredded cheese.

Add the sliced chicken on top and garnish with crushed tortilla strips and cilantro if desired.

In a small bowl, whisk together Greek yogurt, mayo, lime juice, taco seasoning, and hot sauce until smooth.

Drizzle the dressing over the salad just before serving, or serve on the side.

Servings and timing

This recipe serves 4.Preparation time: 20 minutesCooking time: 15 minutesTotal time: 35 minutes

Variations

Swap the grilled chicken for rotisserie or leftover chicken for convenience.

Add cooked quinoa or brown rice for extra fiber and substance.

Use ranch dressing or a vinaigrette if you prefer a different flavor.

Make it vegetarian by skipping the chicken and adding grilled tofu or extra beans.

Top with a fried egg for a brunch twist.

storage/reheating

Store any undressed salad components in an airtight container in the fridge for up to 3 days.Keep the dressing separate to maintain freshness.To reheat chicken, warm in a skillet or microwave until heated through before adding to the salad.

FAQs

Can I make Southwest Chicken Salad ahead of time?

Yes, prep the ingredients and keep them separate until ready to serve to maintain texture.

Is the dressing spicy?

It can be! Adjust the hot sauce amount to suit your spice preference.

Can I grill the chicken instead?

Absolutely—grilled chicken adds a smoky flavor that works great with this salad.

What type of lettuce is best?

Romaine offers crunch, but spring mix or spinach also work well.

Can I use canned corn?

Yes, just drain it first. Fire-roasted corn adds extra flavor if available.

Is it good for meal prep?

Definitely. Assemble individual portions and keep the dressing on the side.

Can I use store-bought dressing?

Yes, a southwest ranch or chipotle dressing would work nicely.

What cheese works best?

Mexican blend or cheddar are ideal, but cotija is a great alternative.

Do I have to include avocado?

No, but it adds creaminess and healthy fats. You can leave it out or substitute with guacamole.

How do I keep the avocado from browning?

Brush with lime juice and store tightly covered in the fridge.

Conclusion

Southwest Chicken Salad is a vibrant and satisfying meal that’s easy to make and full of bold flavors. Whether you’re meal prepping for the week or tossing it together for a quick dinner, this dish delivers freshness and a spicy kick in every forkful. Give it a try and make it your own with your favorite toppings and tweaks!