Name: Zesty Southwest Chicken Salad
Prep time: 15 min
Cook time: PT-489142H28M38S
Total time: 25 min
Cuisine: Southwest American
Ingredients: 2 cooked chicken breasts (grilled or rotisserie); 4 cups romaine lettuce, chopped; 1 cup cherry tomatoes, halved; 1 cup black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or frozen and thawed); 1 red bell pepper, diced; 1 avocado, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 2 tbsp lime juice; 2 tbsp olive oil; 1 tbsp southwest or taco seasoning; 1/3 cup Greek yogurt or sour cream; 1 tbsp mayonnaise (optional); 1 tsp hot sauce (adjust to taste); Salt and pepper to taste

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This Zesty Southwest Chicken Salad is a bold, flavor-packed meal that combines tender grilled chicken with fresh vegetables, black beans, corn, and a creamy, spicy dressing. It’s perfect for meal prep, light dinners, or when I want something quick yet satisfying. Every bite is bursting with southwest flair and crunchy textures. Zesty Southwest Chicken Salad

Why You’ll Love This Recipe

I love how this salad brings together vibrant ingredients and bold seasoning to create a dish that’s both hearty and refreshing. It’s protein-rich, easy to customize, and comes together in no time. Whether I’m looking for a filling lunch or a colorful side dish for a BBQ, this salad always hits the mark. It’s also naturally gluten-free and can be made dairy-free with a few simple swaps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast (grilled or rotisserie works great)
Romaine lettuce, chopped
Cherry tomatoes, halved
Black beans, drained and rinsed
Corn kernels (fresh, canned, or thawed from frozen)
Red bell pepper, diced
Avocado, diced
Red onion, finely chopped
Fresh cilantro, chopped
Lime juice
Olive oil
Southwest seasoning or taco seasoning
Greek yogurt or sour cream (for the dressing)
Mayonnaise (optional, for a creamier dressing)
Hot sauce (adjust to taste)
Salt and pepper

Directions

I start by seasoning and grilling the chicken breast until it’s fully cooked and has a nice char. Once it’s cooled slightly, I slice it into strips or bite-sized pieces.
In a large mixing bowl, I combine the chopped romaine, cherry tomatoes, black beans, corn, bell pepper, avocado, red onion, and cilantro.
For the dressing, I whisk together Greek yogurt (or sour cream), a splash of olive oil, lime juice, southwest seasoning, hot sauce, and a pinch of salt and pepper. I sometimes add a little mayonnaise if I want it extra creamy.
I pour the dressing over the salad ingredients and toss everything until well coated.
Finally, I top the salad with the grilled chicken and give it another gentle mix before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 10-12 minutes (if grilling chicken fresh)
Total time: Approximately 25 minutes

Variations

I sometimes swap grilled chicken with shredded rotisserie chicken for convenience.
For a vegetarian version, I replace the chicken with grilled tofu or extra black beans.
Adding shredded cheese or crushed tortilla chips gives it more texture and richness.
If I want to make it spicier, I mix jalapeños into the salad or add more hot sauce to the dressing.
I occasionally use a store-bought chipotle ranch or southwest dressing to save time.

storage/reheating

I store the salad components separately if I’m prepping ahead—especially the dressing and avocado. Once combined, the salad is best eaten within a day.
Cooked chicken can be kept in the fridge for up to 3–4 days and reheated in a skillet or microwave until warm. The dressing lasts up to 5 days when stored in an airtight container in the fridge.

FAQs

What’s the best chicken to use for this salad?

I prefer grilled chicken breast for a smoky flavor, but pan-seared or rotisserie chicken works just as well if I’m in a hurry.

Can I make this salad ahead of time?

Yes, I prep all the ingredients ahead and store them separately. I wait to toss the salad with the dressing and add the avocado just before serving to keep everything fresh.

Is there a dairy-free version of the dressing?

Absolutely. I use a dairy-free yogurt alternative or just blend olive oil, lime juice, southwest seasoning, and a little mustard for a lighter vinaigrette.

How can I make this salad more filling?

I sometimes add cooked quinoa or brown rice to bulk it up, making it even more satisfying as a standalone meal.

What kind of southwest seasoning works best?

I use a store-bought southwest or taco seasoning, or I make my own with a mix of chili powder, cumin, paprika, garlic powder, onion powder, and a bit of cayenne.

Conclusion

This Zesty Southwest Chicken Salad has everything I want in a meal—flavor, crunch, and a whole lot of freshness. It’s easy to put together and endlessly adaptable based on what I have in my fridge. Whether I’m feeding a crowd or just prepping lunches for the week, this salad always delivers.

Zesty Southwest Chicken Salad