A southwest chicken salad is a perfect meal for a warm day, a quick lunch, or a satisfying weeknight dinner. It's the kind of salad that's so loaded with ingredients that it feels less like a salad and more like a vibrant, deconstructed taco. The key is to combine a protein-packed base with a medley of fresh vegetables and a zesty, creamy dressing that ties everything together.

This recipe uses a simple-to-prepare chicken seasoned with classic Southwest flavors, but it's incredibly versatile. You can use leftover grilled chicken, a store-bought rotisserie chicken, or even canned chicken for a truly no-fuss meal. The beauty of this salad lies in its bold, fresh flavors and a satisfying mix of textures—from the juicy chicken and creamy avocado to the crunchy corn and crisp lettuce.

So, let's toss together a meal that's as flavorful as it is colorful.

Southwest Chicken Salad

Yields: 4 servings

Prep time: 15 minutes

Cook time: 10-15 minutes (if cooking chicken from scratch)

Ingredients

For the Salad:

  • 2 cups cooked chicken, shredded or diced

  • 1 large head of romaine lettuce, chopped

  • 1 (15-ounce) can black beans, rinsed and drained

  • 1 cup corn (canned, frozen, or fresh)

  • 1 cup cherry tomatoes, halved

  • ½ red onion, finely diced

  • ½ cup chopped fresh cilantro

  • 1 large avocado, diced or sliced

  • Optional toppings: tortilla strips, crushed tortilla chips, or crumbled cotija cheese

For the Creamy Southwest Dressing:

  • ½ cup plain Greek yogurt or sour cream

  • ¼ cup mayonnaise (optional, for a richer dressing)

  • 2 tablespoons fresh lime juice

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • ¼ teaspoon smoked paprika

  • ¼ teaspoon salt

  • Pinch of cayenne pepper (optional, for heat)

Instructions

1. Prepare the Chicken

  • If you don't have pre-cooked chicken, you can quickly make it. Season two boneless, skinless chicken breasts with a pinch of salt, pepper, chili powder, and cumin. Grill or pan-sear over medium-high heat for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C). Let the chicken rest, then shred or dice it.

2. Make the Dressing

  • In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, lime juice, chili powder, cumin, smoked paprika, salt, and cayenne pepper until smooth. Taste and adjust seasonings as needed. If you prefer a thinner dressing, you can add a tablespoon or two of water.

3. Assemble the Salad

  • In a large serving bowl, combine the chopped romaine lettuce, cooked chicken, black beans, corn, cherry tomatoes, and diced red onion.

  • Pour the dressing over the salad ingredients. Gently toss until everything is well-coated.

  • Just before serving, add the chopped cilantro and diced avocado. Gently toss again.

4. Garnish and Serve

  • Divide the salad among plates.

  • Top each serving with tortilla strips, crushed chips, or crumbled cotija cheese for an added crunch and flavor.

  • Serve immediately and enjoy!

Tips and Variations

  • Spice it Up: Add a finely diced jalapeño or a dash of your favorite hot sauce to the dressing for an extra kick.

  • Make Ahead: To prepare this salad in advance, keep the salad ingredients, the dressing, and the avocado in separate containers in the refrigerator. Assemble just before serving to prevent the lettuce from getting soggy and the avocado from browning.

  • Add More Veggies: Feel free to customize this salad with other vegetables like bell peppers, chopped cucumbers, or radishes for more color and crunch.

  • Fire-Roasted Flavor: Use fire-roasted corn (either from a can or by charring fresh corn on the grill) for a delicious smoky flavor.