The Southwest tastes are unquestionably the main attraction, and I frequently find myself yearning for them. I often make extra chicken when I make this salad so I can eat it for several meals. I use this dish if I want something a little more substantial than a typical salad. It is a full main meal that quells my appetite and is also scrumptious and healthful.

Southwest chicken salad is my favorite. I always feel satisfied when flavors that are both strong and earthy are combined. My favorite way to prepare chicken is to marinate it in lime and cilantro before grilling it to perfection. After adding sweet corn, black beans, and grape tomatoes to a bed of romaine lettuce, the flavors really start to come out. Not to be overlooked is the avocado dressing, which unites everything.

Southwest Chicken Salad Ingredients

For me, the beauty of this Southwest chicken salad is that it’s so customizable. You can use different types of lettuce, add in some extra veggies, or even swap out the protein if you would like. Here’s how I make mine:

To start, I marinate chicken breasts in a mixture of lime juice, olive oil, garlic, cilantro, and a bit of chili powder.
Then, I grill the chicken until it’s cooked through and juicy. While the chicken is cooking, I chop up some romaine lettuce and slice some grape tomatoes and red onion.
I also rinse and drain a can of sweet corn and a can of black beans.
Once the chicken is done, I let it rest for a few minutes before slicing it into strips.
Then, I assemble the salad by adding the lettuce, corn, black beans, tomatoes, and red onion to a bowl.
I top it all off with the sliced chicken and a generous drizzle of creamy avocado dressing.
Speaking of the avocado dressing, it’s a simple combination of ripe avocado, Greek yogurt, lime juice, garlic, and cilantro.
I puree everything in a food processor until it's creamy and smooth. You may thin down the dressing by adding a little water or extra virgin olive oil.

The Best Creamy Avocado Dressing

This recipe for a creamy avocado dressing is fantastic! It's not only really yummy, but it's also quite simple to make. In order to have the marinade ready when I need it, I like to quickly combine the ingredients in my food processor marinating my chicken. This dressing provides the ideal amount of flavor to any salad or macro bowl. It is guacamole in liquid form.

Olive oil, lime juice, and water come together to create a smooth, creamy base, while cilantro and garlic provide a lovely, aromatic taste to the dressing. All of the ingredients are combined with a sprinkle of salt and pepper.

How To Make A Southwest Chicken Salad

It's time to start preparing this delectable Southwest chicken salad. Here's how I prepare it:

In a big pan, I heat the remaining oil and fry the chicken breasts for approximately 4-5 minutes on each side, or until they are golden brown and well done. Sometimes, I prefer to grill the chicken breasts for that smoky flavor.
To assemble the salad, I start with a bed of chopped romaine lettuce, which gives the salad a refreshing crunch.
Then I add layers of grape tomatoes, black beans, and sweet corn, classic ingredients that add a pop of flavor and texture to the salad.
To tie everything together, I generously drizzle the creamy avocado dressing all over the salad. The dressing is so delicious that it takes the salad to a whole new level.
Once everything is assembled and drizzled, I like to serve this salad right away while it's still fresh and crispy.

Customize Your Salad

Simply combine the remaining ingredients and one can of chickpeas in place of the chicken. Or for a warm and satisfying option, roast some sweet potatoes. Instead of using the dressing, you might delicately sprinkle lime crema, citrus-lime vinaigrette, or chipotle sauce over the avocado slices. It will give this salad an invigorating, vibrant punch.

Meal Prep And Storage Tips

If you're like me and love to meal prep, this Southwest chicken salad is a perfect option. You can easily make a big batch of cilantro lime chicken and pre-cut it into strips for easy assembly throughout the week. Put the chicken, lettuce that has been cut, and avocado dressing in separate containers, then combine the red onion, corn, and beans in a different container. You just need to put the salad together with the fixings when it's time to eat.

Everything can be blended after the chicken has been cooked in the microwave for 1–2 minutes. You may have this on any day of the week as a quick and simple supper. If you have leftovers, this salad stores well in the fridge for up to 5 days. Just be sure to keep the avocado dressing separate until you are ready to eat so that the lettuce doesn't get soggy. This way, you can have a healthy and flavorful lunch or dinner ready to go whenever you need it.

SOUTHWEST CHICKEN SALAD

The Southwest tastes are unquestionably the main attraction, and I frequently find myself yearning for them.

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: southwest chicken salad, southwestern chicken salad

Prep Time: 10

Cook Time: 10

Total Time: 6 20

Servings:

Calories: 518kcal

Ingredients

FOR THE CHICKEN & MARINADE

4 boneless skinless chicken breasts, approximately 6 ounces each
3 tablespoon olive oil (divided)
2 limes , juiced and zested
¼ cup chopped cilantro leaves
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper

FOR THE SALAD

4 cups romaine lettuce, chopped
1 ½ cup cherry tomatoes, halved
1 cup black beans, rinsed and drained
1 cup corn, rinsed and drained
⅓ cup red onion , thinly sliced

AVOCADO DRESSING

½ large avocado
¼ cup olive oil
¼ cup water, or more for thinner consistency
¼ cup cilantro, basil or parsley leaves
1 lime, juiced
2 cloves garlic, minced
salt and pepper, to taste

Instructions

In a mixing bowl, whisk together two tablespoons of olive oil, with the lime juice, cilantro, garlic, chili powder, cumin, salt, and pepper. You can also pulse in a food processor until it's combined.
Combine the marinade and chicken fillets in a shallow dish or plastic bag. Marinate the chicken for 2-6 hours in the fridge.
When the chicken is done marinating, make the avocado dressing. Place all the dressing ingredients to a food processor and blend until creamy. Set aside.
Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat. Then sear the chicken for 4-5 minutes on each side, until they're golden brown and have reached an internal temperature of 160 degrees fahrenheit.
Let the cooked chicken rest for a couple of minutes. Then slice into strips.
In a large salad bowl, layer the chopped lettuce with beans, corn, tomatoes and chicken strips. Then drizzle the avocado dressing on top.

LISA'S TIPS

To Meal Prep: Make the cilantro lime chicken and pre-cut into strips. Store the chicken, chopped lettuce, and avocado dressing into their own containers. Then toss together the corn, beans, and red onion together in another container.
To Store: All the ingredients can be stored for up to 5 days in the fridge.
To Reheat: Simply reheat the chicken in the microwave for a 1-2 minutes, then assemble the rest of the salad as is.
I also love this mini food processor for making the marinade and dressing. It's the perfect size for smaller quantities!

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