This Quick Southwest Chicken Salad is a vibrant, flavor-packed dish that’s perfect for lunch, dinner, or meal prep. It’s loaded with juicy chicken, crisp veggies, black beans, corn, and a zesty dressing that ties everything together. With a touch of spice and a lot of crunch, this salad is a healthy, satisfying option that you can whip up in just 20 minutes. Whether you’re looking for a light weeknight meal or something fresh for lunch, this Southwest Chicken Salad has it all!
Why You’ll Love This Quick Southwest Chicken Salad
- Full of Flavor: Spiced chicken, fresh veggies, and a tangy dressing make every bite exciting.
- Easy and Quick: Ready in just 20 minutes—perfect for busy days.
- Healthy & Fresh: Packed with protein, fiber, and colorful veggies.
- Customizable: Add your favorite toppings or adjust the spice level to your liking.
- Great for Meal Prep: Make a big batch and enjoy it throughout the week.
Ingredients
For the Salad
- 2 cooked chicken breasts, shredded or diced
- 4 cups (120g) mixed greens or romaine lettuce
- 1 cup (165g / 0.36 lb) canned black beans, drained and rinsed
- 1 cup (165g / 0.36 lb) canned corn, drained
- 1 avocado, diced
- ½ cup (75g) cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup (60g / 0.13 lb) shredded cheddar or Monterey Jack cheese (optional)
- ¼ cup (15g) chopped cilantro (optional)
- Tortilla strips or crushed tortilla chips, for topping (optional)
For the Dressing
- ¼ cup (60ml) olive oil
- 2 tbsp lime juice (juice of 1 lime)
- 1 tbsp honey
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt and pepper, to taste
- Optional: A pinch of cayenne pepper for heat
Directions
Step 1: Cook or Prep the Chicken
- Cook the Chicken:
If you haven’t already cooked the chicken, grill, bake, or sauté the chicken breasts with a sprinkle of salt, pepper, and chili powder for flavor. Once cooked, shred or dice the chicken into bite-sized pieces.
Step 2: Assemble the Salad
- Layer the Ingredients:
In a large bowl, start with a bed of mixed greens or romaine lettuce. Add the shredded chicken, black beans, corn, avocado, cherry tomatoes, and red onion. - Add the Cheese and Cilantro (Optional):
If using, sprinkle shredded cheese and chopped cilantro on top.
Step 3: Make the Dressing
- Whisk the Dressing:
In a small bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, garlic powder, salt, and pepper. If you like it spicy, add a pinch of cayenne pepper.
Step 4: Toss and Serve
- Dress the Salad:
Drizzle the dressing over the salad and toss everything together until evenly coated. - Top with Tortilla Strips (Optional):
For added crunch, sprinkle tortilla strips or crushed tortilla chips on top. Serve immediately and enjoy!
Notes
- Meal Prep Option: Store the dressing separately if making ahead to keep the salad fresh.
- Make It Vegan: Omit the chicken and cheese, and use grilled tofu or roasted chickpeas for protein.
- Spice It Up: Add sliced jalapeños or a dash of hot sauce for extra heat.
- Storage Tips: Store leftover salad (without dressing) in the fridge for up to 2 days. Keep the dressing in an airtight container and toss just before serving.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken works great and saves even more time.
How do I make this salad dairy-free?
Simply skip the cheese or use a dairy-free alternative to keep it dairy-free.
What can I use instead of chicken?
You can use grilled shrimp, steak, or even tofu for a vegetarian option.
Can I use a store-bought dressing?
Yes! A store-bought Southwest or ranch dressing works perfectly if you’re short on time.
How can I make this salad more filling?
Add a scoop of cooked quinoa, brown rice, or serve with a side of warm tortillas.
Tips and Notes
- My Tip: For extra flavor, char the corn in a hot skillet for a smoky touch.
- Pro Trick: Toss the avocado in lime juice before adding it to the salad to prevent browning.
- Serving Suggestion: Pair this salad with a cold iced tea or a refreshing lemonade for a light, summery meal.
Variations
- Southwest Shrimp Salad: Swap the chicken for grilled shrimp and add some diced bell peppers.
- Spicy Southwest Salad: Add roasted poblano peppers and a drizzle of sriracha for an extra kick.
- Southwest Taco Salad: Use ground beef or turkey seasoned with taco spices and serve with salsa and sour cream.
- Vegan Southwest Salad: Replace the chicken with blackened tofu or roasted sweet potatoes.
- Southwest Chicken Wrap: Roll this salad up in a large tortilla for a portable, tasty wrap.
