Enjoy the bold flavors of our Southwest Chicken Salad, featuring grilled chicken, fresh greens, black beans, corn, avocado, and a zesty chipotle dressing.
You’re going to LOVE this Southwest Chicken Salad recipe! This is a salad that I keep coming back to. I guess I’m on a southwest kick right now. It’s a vibrant and colorful dish that’s perfect for any meal.
You’ll love the tender, juicy chicken seasoned with taco spices, nestled in a bed of crisp salad greens, black beans, sweet corn, and creamy avocado. Doesn’t that sound tasty? Topped with a tangy honey-lime dressing, this salad bursts with southwest flavors that will transport your taste buds to sunny landscapes.
This Southwest Chicken Salad is a delightful and satisfying dish that you’ll want to make again and again. It’s perfect for a quick and nutritious meal, bursting with fresh ingredients and bold southwestern flavors.
Whether you’re serving it for lunch, dinner, or even a light snack, this salad is sure to impress. Follow these simple steps, and enjoy a delicious and healthy meal. It’s the perfect blend of fresh ingredients and bold flavors!
Common Questions About Southwest Chicken Salad
Can I Use Different Types of Beans in This Salad?
Absolutely! While black beans are a classic choice for this Southwest Chicken Salad, you can also use pinto beans or even kidney beans.
Each type of bean adds its own unique texture and flavor to the salad. Just make sure to rinse and drain the beans well if you’re using canned beans to reduce the sodium content.
What Can I Use Instead of Chicken?
If you’re looking for a vegetarian option or simply want to switch things up, you can use grilled tofu, chickpeas, or even rotisserie chicken.
Rotisserie chicken is a great way to save time and add delicious flavor to your salad. Just shred the chicken and toss it in with the other ingredients.
For a plant-based protein, grilled tofu or chickpeas work wonderfully and soak up the southwestern flavors perfectly.
How Can I Make the Dressing Creamier?
To make the cilantro-lime dressing creamier, you can add a tablespoon of plain Greek yogurt or sour cream. This will give the dressing a rich, creamy texture without adding too many extra calories.
It’s a great way to elevate the flavor and consistency of your dressing, making the salad even more satisfying.
Storage
With this much flavor, you really won’t have to worry about leftovers. Just in case, though, here are some pointers.
Refrigerator
If you have any leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The salad will stay fresh for up to two days.
Make sure to keep the avocado and dressing in separate containers to prevent the avocado from browning and the salad from getting soggy.
Freezer
I don’t recommend freezing this salad, as the fresh veggies and avocados don’t freeze well. The texture and flavor will be compromised when thawed. For best results, enjoy this salad fresh or refrigerated for up to a couple of days.
Tips
There’s really nothing complicated about this southwest salad. It’s one of those delicious summer salad recipes that I just can’t get enough of.
- Use fresh lime juice for the best flavor in the dressing.
- Grill the chicken until it reaches an internal temperature of 165°F for safety.
- Slice the avocado last to prevent it from browning.
- Add a pinch of garlic powder to the dressing for extra flavor.
- Serve immediately to enjoy the freshest taste.
Ingredients
This list of ingredients gets a five-star rating in my book. We’ve got sweet, savory, and everything in between!
- Chicken breasts
- Taco seasoning
- Olive oil
- Salt
- Black Pepper
- Salad greens
- Black beans
- Corn
- Avocado
- Cherry tomatoes
- Fresh cilantro
- Lime juice
- Garlic
- Honey
- Ground cumin
How to Make Southwest Chicken Salad
Don’t worry, this tasty salad is really simple to make. Just the thing you want on those busy summer weekdays!
- Preheat the skillet or grill pan to medium-high heat.
- Season chicken breasts with olive oil, salt, and pepper.
- Grill chicken for 6-8 minutes per side, or until cooked through. Remove from heat and let rest for 5 minutes before slicing into strips.
- Whisk the ingredients for the dressing in a small bowl: olive oil, lime juice, minced garlic, honey, ground cumin, salt, and pepper. Set aside.
- Create individual bowls with the remaining ingredients or combine the mixed greens, black beans, corn, diced avocado, cherry tomatoes, and chopped cilantro in a large salad bowl.
- Add the sliced grilled chicken to the salad bowl.
- Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
- Serve immediately, garnished with extra cilantro if desired.
Kitchen Supplies You’ll Need for Southwest Chicken Salad
Fresh avocado is probably one of my favorite salad ingredients. It’s a big reason this is my favorite summer salad recipe.
- Skillet or grill pan
- Sharp knife
- Cutting board
- Large mixing bowl
- Small bowl
- Whisk
- Measuring spoons
What to Serve With Southwest Chicken Salad
This Southwest Chicken Salad is a full meal on its own, but you can also serve it with:
- Warm tortilla chips
- A side of guacamole
- Fresh salsa
- A bowl of tortilla soup
- A refreshing glass of iced tea or lemonade
Why You Should Make Southwest Chicken Salad
Fresh greens, honey, chicken, beans. It’s one good thing after another. The perfect salad if you ask me. Then again, I know I’m a little biased, haha!
- It’s bursting with bold flavors that will excite your taste buds.
- Packed with fresh veggies, providing a nutritious and balanced meal.
- Perfect for meal prep, making it easy to enjoy a healthy lunch or dinner.
- Customizable with different proteins and toppings to suit your preferences.
- Quick and easy to make, ideal for busy weeknights or lazy weekends.
Variations and Add-Ins for Southwest Chicken Salad
Some chili powder might be just the thing with this salad. A little extra kick! Let me know how yours turns out in the comments!
- Add red bell pepper for extra crunch and color.
- Top with shredded cheddar cheese for a cheesy twist.
- Sprinkle with tortilla strips for added texture.
- Mix in some red onion for a bit of a bite.
- Drizzle with a little bit of balsamic vinegar for a tangy kick.
- Include green chilis for a spicy southwest flavor.
If you love this easy chicken salad recipe, you’re going to love these other chicken salads too. Please click each link below to find the easy, printable recipe!
More Great Salad Recipes
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Southwest Chicken Salad
Ingredients
- 2 chicken breasts – boneless, skinless
- 2 teaspoons taco seasoning blend
- 1 tablespoon olive oil
- salt and pepper to taste
- 6 cups salad greens – mixed
- 1 cup black beans rinsed and drained – canned
- 1 cup corn drained – canned
- 1 avocado large – diced – ripe
- ½ cup cherry tomatoes halved
- ¼ cup cilantro chopped fresh
Dressing
- ¼ cup olive oil
- 2 tablespoons lime juice – fresh
- 1 clove garlic minced
- 1 teaspoon honey
- 1 teaspoon ground cumin
- salt and pepper to taste
Instructions
- Preheat the skillet or grill pan to medium-high heat.
- Season chicken breasts with olive oil, salt, and pepper.
- Grill chicken for 6-8 minutes per side, or until cooked through. Remove from heat and let rest for 5 minutes before slicing into strips.
- Whisk the ingredients for the dressing in a small bowl: olive oil, lime juice, minced garlic, honey, ground cumin, salt, and pepper. Set aside.
- Create individual bowls with the remaining ingredients or combine the mixed greens, black beans, corn, diced avocado, cherry tomatoes, and chopped cilantro in a large salad bowl.
- Add the sliced grilled chicken to the salad bowl.
- Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
- Serve immediately, garnished with extra cilantro if desired.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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