This vibrant Southwest Chicken Salad delivers a complete meal in a bowl. It features smoky grilled chicken, creamy avocado, sweet corn, and a zesty lime-cilantro dressing for a fresh, satisfying experience. Every bite is a fiesta of flavor and texture.
Looking for Southwest Chicken Salad inspiration? You'll love what we have! Explore more Dinner Ideas recipes or discover our Chicken Breast Recipes favorites.
Why You’ll Love This Southwest Chicken Salad
- Hearty & satisfying: Packed with protein and fiber to keep you full.
- Bold, balanced flavors: Smoky, zesty, and sweet notes in every bite.
- Versatile & meal-prep friendly: Easy to customize and holds well.
- Indulgent yet wholesome: Creamy texture without heavy ingredients.
Ingredients & Tools
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup plain Greek yogurt
- 2 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 small garlic clove, minced
- Salt and black pepper to taste
Tools: Large mixing bowl, grill pan or outdoor grill, small bowl for dressing, sharp knife, cutting board
Notes: Using fresh, high-quality ingredients really makes a difference here—especially the spices for the chicken and that creamy, tangy dressing. Don’t skip the fresh lime juice; it brightens everything up beautifully.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 16 g |
| Carbs: | 38 g |
| Fiber: | 12 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Can I use a different protein? Absolutely! Grilled shrimp, seasoned ground turkey, or even crispy chickpeas would work wonderfully here. The key is to keep the Southwest flavor profile with your spice blend.
- What if I don’t have Greek yogurt for the dressing? Sour cream or even a light mayonnaise can be substituted, but Greek yogurt adds a lovely tang and keeps things on the lighter side. If you do swap, you might need to adjust the lime juice to balance the flavor.
- How do I prevent the avocado from browning? If you’re making this ahead, toss the diced avocado in a little extra lime juice before adding it to the salad. The acid helps slow down oxidation, so it stays vibrant and green.
- Is there a way to make it spicier? For an extra kick, add a pinch of cayenne to the chicken seasoning or include some finely chopped jalapeño in the salad mix. A dash of hot sauce in the dressing never hurts either!
How to Make Southwest Chicken Salad
Step 1: Start by preparing the chicken. Pat the chicken breasts dry with a paper towel—this helps them get a nice sear. In a small bowl, mix the chili powder, smoked paprika, cumin, garlic powder, and a good pinch of salt and pepper. Rub the chicken with olive oil, then coat evenly with the spice mixture. Let it sit for about 10 minutes while you prep the other ingredients. You’ll notice the aroma of the spices already starting to bloom.
Step 2: Cook the chicken. Heat a grill pan or outdoor grill over medium-high heat. Place the chicken on the grill and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). The outside should have nice grill marks and feel firm to the touch. Transfer the chicken to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, keeping the meat tender and moist.
Step 3: While the chicken rests, assemble the salad base. In a large mixing bowl, combine the chopped romaine, halved cherry tomatoes, diced avocado, black beans, corn, red onion, and fresh cilantro. Gently toss everything together—you want an even distribution of colors and textures. The combination of crisp lettuce, creamy avocado, and sweet corn is already looking irresistible.
Step 4: Make the dressing. In a small bowl, whisk together the Greek yogurt, lime juice, honey, minced garlic, and a pinch of salt and pepper. The dressing should be smooth and slightly creamy, with a balanced tangy-sweet flavor. If it’s too thick, you can thin it out with a teaspoon of water or a little more lime juice. Taste and adjust the seasoning as needed.
Step 5: Slice the rested chicken. Use a sharp knife to cut the chicken breasts into thin, even strips or bite-sized chunks. This makes it easier to distribute throughout the salad and ensures you get a bit of chicken in every forkful.
Step 6: Bring it all together. Add the sliced chicken to the salad bowl. Drizzle about three-quarters of the dressing over the top and toss gently to coat everything evenly. You’ll notice how the dressing clings to the ingredients, enhancing their natural flavors without overwhelming them. Serve the salad immediately, with the remaining dressing on the side for those who want a little extra.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days; keep dressing separate to maintain crispness.
- Freezer: Not recommended due to fresh vegetables and avocado.
- Reviving: Add fresh avocado and a squeeze of lime juice before serving if needed.
Serving Suggestions
Complementary Dishes
- Warm tortilla chips or crispy tortilla strips — They add a delightful crunch and are perfect for scooping up extra bites of salad. You can even bake your own strips for a lighter touch.
- Cheesy garlic bread or cornbread muffins — A warm, buttery side balances the freshness of the salad and makes the meal feel extra comforting, especially on a cozy evening.
- Grilled vegetable skewers — Zucchini, bell peppers, and red onion grilled with a similar spice blend complement the Southwest theme and add even more color to your plate.
Drinks
- Classic margarita or a limeade spritzer — The citrusy notes pair beautifully with the zesty dressing and brighten up the whole meal. For a non-alcoholic version, try sparkling water with a squeeze of lime.
- Iced hibiscus tea (agua de jamaica) — Its slightly tart, floral flavor is a refreshing contrast to the smoky, savory elements of the salad, and it looks stunning in a glass.
- A light Mexican lager or pale ale — The crisp, clean finish of a cold beer helps cut through the richness of the avocado and dressing, making each bite feel fresh again.
Something Sweet
- Churros with chocolate dipping sauce — The warm cinnamon-sugar coating and rich chocolate are a fun, festive way to end the meal, especially if you’re serving a crowd.
- Mango sorbet or paletas — A cool, fruity treat that’s light enough to enjoy after a satisfying salad. The tropical sweetness is a lovely follow-up to the smoky-spicy flavors.
- Flan or tres leches cake — If you’re in the mood for something indulgent, these classic desserts provide a creamy, sweet contrast that feels truly celebratory.
Top Mistakes to Avoid
- Overcooking the chicken. Chicken breasts can dry out quickly if left on the heat too long. Use a meat thermometer to check for 165°F (74°C), and remember that carryover cooking will continue as it rests.
- Dressing the salad too early. If you add the dressing long before serving, the lettuce will wilt and lose its crisp texture. Toss everything together just before you’re ready to eat for the best results.
- Skipping the resting time for the chicken. I’ve messed this up before too… cutting into the chicken right off the grill lets all those precious juices escape. Letting it rest ensures every slice stays moist and flavorful.
- Not seasoning each component. From the chicken rub to the dressing, every layer needs a little love. Taste as you go and adjust the salt, pepper, or lime juice to make the flavors pop.
Expert Tips
- Tip: Massage the avocado with a bit of lime juice before adding it to the salad. This not only prevents browning but also helps the creamy pieces cling to the other ingredients, ensuring you get some in every bite.
- Tip: If you have time, marinate the chicken in the spice rub and a splash of lime juice for up to an hour before cooking. This deepens the flavor and makes the meat even more tender.
- Tip: For a smokier flavor, char the corn in a dry skillet before adding it to the salad. A little bit of caramelization brings out its natural sweetness and adds another layer of complexity.
- Tip: To make this salad ahead, keep the components separate until serving. Store the dressing in a jar, the chopped veggies in airtight containers, and the sliced chicken in its own container. Assemble just before eating for the freshest result.
FAQs
Can I make this salad vegetarian?
Absolutely! Simply omit the chicken and add an extra can of black beans or a cup of cooked quinoa for protein. You could also include roasted sweet potatoes or crispy tofu seasoned with the same Southwest spices. The dressing and veggie base are so flavorful that you won’t miss the meat at all.
How long will leftovers keep in the fridge?
If stored in an airtight container, the salad will keep for up to 2 days. The lettuce may soften a bit, but the flavors will meld together nicely. I’d recommend storing the dressing separately if possible, and adding fresh avocado just before serving to keep it from turning brown.
Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly here! Just thaw it completely and pat it dry with a paper towel to remove excess moisture. For extra flavor, you can quickly sauté it in a dry pan until slightly toasted before adding it to the salad.
What’s the best way to reheat the chicken if I have leftovers?
To keep the chicken from drying out, reheat it gently in a covered skillet over low heat with a splash of water or chicken broth. You can also use the microwave at 50% power in 30-second intervals. I prefer the stovetop method for more even heating.
Is there a dairy-free alternative for the dressing?
For a dairy-free version, you can use unsweetened coconut yogurt or a vegan mayonnaise base. The flavor will be slightly different but still delicious—just be sure to balance it with plenty of lime juice and seasonings to match the tanginess of the original.
Southwest Chicken Salad
Make this easy Southwest Chicken Salad with smoky grilled chicken, avocado, and a zesty lime dressing. A healthy, protein-packed meal ready in 35 minutes. Get the recipe!
Ingredients
For the Chicken:
-
2 boneless, skinless chicken breasts (about 1 lb / 450 g)
-
1 tbsp olive oil
-
1 tsp chili powder
-
1/2 tsp smoked paprika
-
1/2 tsp ground cumin
-
1/2 tsp garlic powder
For the Salad:
-
6 cups chopped romaine lettuce
-
1 cup cherry tomatoes (halved)
-
1 large avocado (diced)
-
1 cup canned black beans (rinsed and drained)
-
1 cup corn kernels (fresh, canned, or thawed frozen)
-
1/4 cup red onion (finely chopped)
-
1/4 cup fresh cilantro (chopped)
For the Dressing:
-
1/4 cup plain Greek yogurt
-
2 tbsp lime juice
-
1 tbsp honey or maple syrup
-
1 small garlic clove (minced)
-
Salt and black pepper (to taste)
Instructions
-
Start by preparing the chicken. Pat the chicken breasts dry with a paper towel—this helps them get a nice sear. In a small bowl, mix the chili powder, smoked paprika, cumin, garlic powder, and a good pinch of salt and pepper. Rub the chicken with olive oil, then coat evenly with the spice mixture. Let it sit for about 10 minutes while you prep the other ingredients. You’ll notice the aroma of the spices already starting to bloom.01
-
Cook the chicken. Heat a grill pan or outdoor grill over medium-high heat. Place the chicken on the grill and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). The outside should have nice grill marks and feel firm to the touch. Transfer the chicken to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, keeping the meat tender and moist.02
-
While the chicken rests, assemble the salad base. In a large mixing bowl, combine the chopped romaine, halved cherry tomatoes, diced avocado, black beans, corn, red onion, and fresh cilantro. Gently toss everything together—you want an even distribution of colors and textures. The combination of crisp lettuce, creamy avocado, and sweet corn is already looking irresistible.03
-
Make the dressing. In a small bowl, whisk together the Greek yogurt, lime juice, honey, minced garlic, and a pinch of salt and pepper. The dressing should be smooth and slightly creamy, with a balanced tangy-sweet flavor. If it’s too thick, you can thin it out with a teaspoon of water or a little more lime juice. Taste and adjust the seasoning as needed.04
-
Slice the rested chicken. Use a sharp knife to cut the chicken breasts into thin, even strips or bite-sized chunks. This makes it easier to distribute throughout the salad and ensures you get a bit of chicken in every forkful.05
-
Bring it all together. Add the sliced chicken to the salad bowl. Drizzle about three-quarters of the dressing over the top and toss gently to coat everything evenly. You’ll notice how the dressing clings to the ingredients, enhancing their natural flavors without overwhelming them. Serve the salad immediately, with the remaining dressing on the side for those who want a little extra.06
Not what you're looking for?
