Introduction
Southwestern Chicken Salad is a colorful, zesty, and protein-packed meal that brings bold Tex-Mex flavors to your plate.
Featuring grilled or seasoned chicken, black beans, corn, crunchy tortilla strips, and a creamy dressing, it’s a satisfying and refreshing dish perfect for lunch, dinner, or meal prep. It’s hearty enough to stand alone yet light enough for warm weather eating.
Ingredients
For the Salad:
2 cups cooked chicken breast, sliced or shredded (grilled, baked, or rotisserie)
4 cups chopped romaine or mixed greens
1 cup canned black beans, rinsed and drained
1 cup corn (fresh, canned, or frozen and thawed)
1 red bell pepper, diced
1 avocado, diced
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
½ cup shredded cheddar or Monterey Jack cheese
½ cup crispy tortilla strips or crushed tortilla chips
Fresh cilantro (optional, for garnish)
For the Dressing (optional):
½ cup sour cream or Greek yogurt
2 tablespoons mayonnaise
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
Salt and pepper to taste
Instructions
Prepare the dressing: In a small bowl, whisk together sour cream, mayo, lime juice, olive oil, chili powder, cumin, salt, and pepper. Set aside or refrigerate.
Assemble the salad: In a large bowl or platter, combine chopped greens, black beans, corn, bell pepper, avocado, tomatoes, red onion, and cheese.
Add the chicken: Top the salad with your cooked chicken slices or shreds.
Add crunch: Sprinkle tortilla strips or crushed chips over the salad.
Dress it up: Drizzle with the prepared dressing, or serve it on the side.
Garnish: Add fresh cilantro if desired. Serve immediately!
Description
This vibrant salad is a fiesta in a bowl! Juicy chicken and creamy avocado contrast perfectly with the crisp veggies and crunchy tortilla strips.
The creamy lime-chili dressing ties it all together with a Southwest kick. It’s filling, flavorful, and full of texture.
Tips
Use grilled chicken for a smoky flavor or rotisserie chicken for convenience.
Want it spicier? Add sliced jalapeños or hot sauce to the dressing.
Meal prep friendly: keep components separate until ready to eat.
Keep avocado fresh by tossing it in a little lime juice before adding.
Variations
Vegetarian: Skip the chicken and add more beans or grilled tofu.
Low-carb: Use grilled zucchini or cauliflower instead of corn and tortilla strips.
Baja-style: Add a few spoonfuls of mango or pineapple for a tropical twist.
Creamy Chipotle: Blend chipotle peppers in adobo into the dressing for smoky heat.
Correction
If your salad turns out too soggy:
Add the dressing right before serving to keep the veggies and chips crisp.
Pat the beans and corn dry after rinsing to reduce moisture.
If it tastes bland:
Adjust seasoning in the dressing—add more lime juice or salt as needed.
Enjoy
Serve Southwestern Chicken Salad chilled for a refreshing meal that’s bursting with flavor. It’s great as a standalone dish, in a tortilla wrap, or even layered into a taco bowl. Perfect for outdoor dining, potlucks, or healthy weekly lunches!