Southwest Chicken Salad Recipe
Introduction
This Southwest Chicken Salad is a vibrant and flavorful meal perfect for lunch or dinner. Packed with seasoned chicken, fresh veggies, and a creamy cilantro-lime dressing, it offers a delightful mix of textures and bold tastes that everyone will enjoy.
Ingredients
- 1 ½ pounds chicken breasts (2 large breasts)
- 2 tablespoons taco seasoning (store bought or homemade)
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 2 heads romaine, chopped
- 15.5 ounce can black beans, drained and rinsed
- 8 ounces corn
- 1 pint cherry tomatoes, halved or quartered
- 12 ounces roasted peppers, chopped
- 1 large avocado, diced
- 1 small red onion, thinly sliced
- 1 medium jalapeño (optional)
- ¼ cup cilantro, chopped
- For the dressing:
- 1 cup cilantro (packed, stems and leaves)
- ½ small avocado
- ½ cup plain Greek yogurt (or dairy-free yogurt)
- 1 medium lime, juiced
- 1-2 cloves garlic
- 1 teaspoon taco seasoning
- 1 teaspoon kosher salt (more to taste)
- 2 tablespoons water (more if needed to thin out dressing)
Instructions
- Step 1: Cut the chicken breasts diagonally in half to create 4 pieces. Season each piece evenly with 2 teaspoons kosher salt and 2 tablespoons taco seasoning.
- Step 2: Heat a large skillet over medium heat and add 2 tablespoons olive oil. Place the chicken in the skillet, cover, and cook for 5 minutes. Flip the chicken and cook for another 4-5 minutes or until the internal temperature reaches 165°F. Remove from heat and let the chicken rest to cool.
- Step 3: While the chicken cooks, prepare the salad ingredients by chopping the romaine, slicing the cherry tomatoes, chopping the roasted peppers, dicing the avocado, thinly slicing the red onion, and draining and rinsing the black beans.
- Step 4: Make the dressing by combining the cilantro, avocado, Greek yogurt, lime juice, garlic, 1 teaspoon taco seasoning, and 1 teaspoon kosher salt in a blender or jar. Blend until smooth, gradually adding 1-2 tablespoons of water to reach your preferred consistency. Taste and adjust seasoning as needed.
- Step 5: Assemble the salad by layering chopped lettuce as the base, then add black beans, corn, cherry tomatoes, roasted peppers, avocado, red onion, jalapeño (if using), and chopped cilantro. Slice the rested chicken and arrange on top. Drizzle generously with the cilantro-lime dressing and serve immediately.
Tips & Variations
- For extra smoky flavor, use grilled chicken instead of skillet-cooked.
- Add grilled corn for a slightly charred sweetness.
- Substitute Greek yogurt with dairy-free alternatives for a vegan-friendly dressing.
- Omit jalapeño if you prefer a milder salad.
- Serve with crushed tortilla chips for some added crunch.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing refrigerated and shake well before using. To reheat chicken, warm it gently in a skillet or microwave. Assemble the salad fresh before serving to keep the greens crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different protein instead of chicken?
Yes, grilled shrimp, steak, or tofu work well as delicious alternatives to chicken in this salad.
How can I make this salad spicier?
Include the jalapeño seeds for more heat, add a sprinkle of cayenne pepper to the dressing, or top with hot sauce to suit your spice preference.
Print
Southwest Chicken Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A vibrant and healthy Southwest Chicken Salad featuring seasoned grilled chicken, fresh vegetables, black beans, corn, and a creamy cilantro lime dressing. Perfect for a flavorful and nutritious meal.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds chicken breasts (2 large breasts)
- 2 tablespoons taco seasoning (store bought or homemade)
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
Salad
- 2 heads romaine (chopped)
- 15.5 ounce can black beans (drained and rinsed)
- 8 ounces corn
- 1 pint cherry tomatoes (halved or quartered)
- 12 ounces roasted pepper (chopped)
- 1 large avocado (diced)
- 1 small red onion (thinly sliced)
- 1 medium jalapeño (optional)
- ¼ cup cilantro (chopped)
Dressing
- 1 cup cilantro (packed, stems and leaves)
- ½ small avocado
- ½ cup plain Greek yogurt (or use dairy-free yogurt)
- 1 medium lime (juiced)
- 1–2 cloves garlic
- 1 teaspoon taco seasoning
- 1 teaspoon kosher salt (more to taste)
- 2 tablespoons water (more if needed to thin out dressing)
Instructions
- Prepare the Chicken: Cut each chicken breast diagonally in half to create 4 pieces. Season each piece evenly with 2 teaspoons kosher salt and 2 tablespoons taco seasoning to ensure flavorful meat.
- Cook the Chicken: Heat a large skillet over medium heat and add 2 tablespoons olive oil. Place the chicken pieces in the skillet, cover, and cook for 5 minutes. Flip the chicken pieces and cook for an additional 4 to 5 minutes, or until the internal temperature reaches 165°F (74°C). Remove from heat and let them rest on a plate to cool.
- Prepare the Salad Ingredients: While the chicken cooks, chop the romaine lettuce, slice the cherry tomatoes, dice the avocado, thinly slice the red onion, chop the roasted peppers, and if using, mince the jalapeño. Drain and rinse the black beans thoroughly.
- Make the Dressing: Combine 1 cup packed cilantro, ½ small avocado, ½ cup plain Greek yogurt, juice of 1 medium lime, 1-2 cloves garlic, 1 teaspoon taco seasoning, and 1 teaspoon kosher salt in a blender or mason jar if using an immersion blender. Blend until smooth, adding 1-2 tablespoons water as needed to reach desired consistency. Taste and adjust seasoning as necessary.
- Assemble the Salad: Start with a base of chopped romaine lettuce in a large bowl or individual plates. Add the black beans, corn, cherry tomatoes, roasted pepper, diced avocado, red onion, jalapeño (if using), and chopped cilantro evenly over the lettuce. Slice the rested chicken and arrange on top. Drizzle the creamy cilantro lime dressing over everything and toss lightly or serve as is. Enjoy immediately.
Notes
- For extra heat, keep the jalapeño seeds in or add more jalapeño.
- Use dairy-free yogurt in the dressing for a dairy-free or vegan-friendly version.
- Chicken can be grilled instead of cooked in skillet for a smokier flavor.
- Leftover salad components can be stored separately and combined before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Southwestern
Keywords: Southwest Chicken Salad, chicken salad, healthy salad, cilantro lime dressing, black beans, avocado salad, low fat meal
