Southwest Chicken Salad
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Published Jun 28, 2024, Updated Sep 09, 2024
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This southwest chicken salad is easy to make and packed with tons of flavor! It’s loaded with black beans, fresh vegetables, avocado and seasoned chicken all tossed in a creamy southwest dressing.
If you haven’t noticed by now I love meal-sized salads! Lately, I’ve been obsessed with my salmon cobb salad (which you have to try, btw), but whenever I have chicken on hand this southwest chicken salad has been my new go-to.
The combo of marinated seasoned chicken paired with a ton of fresh veggies, black beans, avocado and crunchy tortilla strips all drizzled with a creamy southwest dressing is SO good!
This recipes makes four salads, so I’ll usually make it for dinner one night for Isaac and I and then meal prep the other two to have for lunches throughout the week.
Table of Contents
Why You’ll Love This Salad
- Nutrient-Dense – Loaded with lean protein, healthy fats, and a variety of fresh vegetables, this salad is as nutritious as it is delicious.
- Versatile – Great for meal prep, a quick lunch, or a hearty dinner. Customize it with your favorite toppings and adjust the spice level to your liking.
- Easy to Make – Simple ingredients and straightforward steps make this salad a breeze to whip up, even on the busiest days.
Ingredients Needed
- boneless skinless chicken breast – juicy and protein-rich.
- olive oil – used for marinating and cooking the chicken.
- lime juice – adds a tangy flavor to the marinade.
- garlic – minced or powdered, adds a savory depth.
- spices – chili powder, smoked paprika, ground cumin, fine sea salt, and black pepper, for a flavorful marinade.
- romaine lettuce – fresh and crisp base for the salad.
- cherry tomatoes – juicy and sweet.
- corn – adds a touch of sweetness and crunch.
- black beans – protein-rich and hearty.
- red onion – for a bit of sharpness and color.
- avocados – creamy and rich in healthy fats.
- shredded monterey jack cheese – adds a mild, creamy flavor.
- cilantro – fresh and aromatic.
- tortilla strips – for a crunchy texture.
- jarred, tamed sliced jalapenos – optional, for a spicy kick.
Substitutions
- Chicken: You can use boneless skinless chicken thighs instead of breasts for a juicier texture. Alternatively, grilled shrimp or tofu can be used for a different protein option.
- Greek Yogurt: Substitute with regular plain yogurt or a dairy-free yogurt alternative to make the dressing dairy-free.
- Monterey Jack Cheese: Use cheddar, feta, or any cheese you prefer.
- Corn: Fresh, frozen, or canned corn all work well in this salad. If using frozen, make sure to thaw it first.
- Cilantro: If you’re not a fan of cilantro, try using fresh parsley or basil instead.
- Tortilla Strips: Crushed tortilla chips can be used as an alternative for added crunch.
How to Make a Southwest Chicken Salad
Step 1: Make chicken marinade by whisking together 2 Tablespoons oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt and pepper in a small mixing bowl.
Step 2: Pour marinade over chicken in an airtight container, cover and store in the fridge for at least 30 minutes or overnight.
Step 3: Cook chicken in a cast iron skillet for 4-5 minutes on each side. Then move the skillet from the stovetop into the preheated oven and bake for 8-10 minutes or until chicken is cooked throughout and has an internal temp of 165F.
Step 4: Make salads by adding a base of romaine to a bowl and topping it with chicken, tomatoes, corn, black beans, red onion, avocado, cilantro, cheese, tortilla strips and sliced jalapeños, if using. Drizzle dressing over each salad. Enjoy!
Recipe Tip
For maximum flavor, marinate the chicken overnight. This allows the spices and lime juice to fully penetrate the meat, resulting in tender, juicy, and flavorful chicken. If you’re short on time, even a 30-minute marinade will still add a lot of flavor.
How to Store Leftovers
Store any leftover salad components in separate airtight containers in the refrigerator for up to 3 days. The assembled salad is best enjoyed immediately to maintain the crispness of the ingredients.
Frequently Asked Questions
Yes, you can prepare the components ahead of time. Marinate and cook the chicken, prepare the dressing, and chop the vegetables. Store everything separately in the refrigerator and assemble just before serving to keep the ingredients fresh.
You can use store-bought salsa or substitute with diced tomatoes and a bit of extra lime juice and salt to taste.
The salad has a mild to medium spice level due to the chili powder and jalapenos. Adjust the amount of chili powder and remove the jalapenos if you prefer a milder flavor. Add more if you like it spicier!
More Meal-Sized Salad Recipes to Try
- Blackened Tempeh Salad
- BBQ Chicken Salad
- Mandarin Orange Chicken Salad
- Grilled Chicken Salad
- Grilled Chicken Caesar Salad
- Salmon Cobb Salad
- Chicken Caesar Pasta Salad
- Sonoma Chicken Salad
- Buffalo Chicken Salad
Be sure to check out my full collection of meal-sized salads as well as all the salmon recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Southwest Chicken Salad
Ingredients
Chicken
- 1-1.25 lbs boneless skinless chicken breast
- 2 ½ Tablespoons olive oil, divided
- Juice from 1 lime
- 2 cloves garlic, minced, or ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Salad
- 1 large head romaine lettuce, washed, rinsed, dried and chopped (about 8 cups)
- 1 pint cherry tomatoes, halved
- 1 15-oz can corn, drained and rinsed (or 1 ½ cup frozen and thawed corn)
- 1 15-oz can black beans, drained and rinsed
- ½ cup red onion, chopped
- 2 avocados, sliced
- ½ cup shredded monterey jack cheese
- ¼ cup cilantro, chopped
- ½ cup tortilla strips
- ¼ cup chopped jarred, tamed sliced jalapenos (or hot and sweet jalapenos), optional
Southwest Dressing
- ½ cup plain Greek yogurt
- 1 teaspoon lime juice
- ⅛ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup fresh salsa
- 2 Tablespoons fresh cilantro
- 1 teaspoon honey
Instructions
- Make chicken marinade by whisking together 2 Tablespoons oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt and pepper in a small mixing bowl. Pour marinade over chicken in an airtight container, cover and store in the fridge for at least 30 minutes or overnight.
- When ready to make the salad, preheat the oven to 400°F.
- Add oil to a cast iron skillet and turn heat on medium/medium-high heat.
- Add chicken to the skillet and sear for 4-5 minutes on each side.
- Move skillet from the stovetop into the preheated oven and bake for 8-10 minutes or until chicken is cooked throughout and has an internal temp of 165F. Set aside to rest for 5-10 minutes, then cut chicken into chunks or slices.
- While chicken is cooking prep dressing by adding all the ingredients to a blender and blending until smooth.
- Make salads by adding a base of romaine to a bowl and topping it with ¼ of the chicken, tomatoes, corn, black beans, 2 Tablespoons red onion, half an avocado, 1 Tablespoon cilantro, cheese, tortilla strips and sliced jalapenos, if using. Drizzle dressing over each salad. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
