Dinner

Southwest Chicken Salad with Cilantro Lime Dressing Recipe

ByJake Silas January 2, 2026January 2, 2026

Introduction

This Southwest Salad with Cilantro Lime Dressing is a vibrant and flavorful meal that’s perfect for a quick lunch or light dinner. Packed with seasoned chicken, fresh vegetables, and a zesty dressing, it’s a delicious way to enjoy bold southwest flavors in a healthy salad.

Ingredients

½ of a small chicken breast
2 tablespoons taco seasoning
1 tablespoon avocado oil (can substitute vegetable, canola, or olive oil)
1 ½ cups chopped romaine lettuce
4 cherry tomatoes
¼ cup black beans (drained and rinsed)
¼ cup corn
⅛ cup black olives
4 slices bell peppers (any color)
1 jalapeno pepper (seeded and diced)
2 tablespoons guacamole
2 tablespoons sour cream
2 sprigs fresh cilantro
¼ cup tortilla strips
½ cup Mexican cheese (shredded)
2 tablespoons Cilantro Lime Dressing
2 lime wedges (optional)

Instructions

Step 1: Heat the avocado oil in a cast iron skillet over medium-high heat. Season the chicken breast generously on each side with the taco seasoning.
Step 2: Add the chicken to the hot skillet and let it sear undisturbed for five minutes, allowing it to develop a deep golden brown crust.
Step 3: Carefully flip the chicken using kitchen tongs, and cook the other side for 4 to 5 more minutes, reducing the heat slightly if needed to prevent burning.
Step 4: Remove the chicken from the heat and let it rest for at least 5 minutes. This helps the juices redistribute, keeping the meat juicy when sliced.
Step 5: Arrange the chopped romaine lettuce in a large bowl or pie dish. Top with cherry tomatoes, black beans, corn, black olives, bell peppers, jalapeno, guacamole, sour cream, cilantro, tortilla strips, and shredded Mexican cheese.
Step 6: Slice the rested chicken and add it on top of the salad. Drizzle with 2 tablespoons of Cilantro Lime Dressing and serve immediately with lime wedges if desired.

Tips & Variations

For a vegetarian option, replace the chicken with grilled tofu or roasted chickpeas.
Use store-bought Cilantro Lime Dressing for convenience or make your own for a fresher taste.
Adjust jalapeno quantity to control the spice level according to your preference.
Swap tortilla strips with crushed baked tortilla chips for added crunch.

Storage

Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a separate small container. When ready to eat, toss the salad with dressing and enjoy. Reheat chicken gently in the microwave or a skillet until warm before serving.

How to Serve

A white bowl filled with a colorful salad layered with various fresh ingredients: at the base, green lettuce leaves and sliced avocado are spread out evenly, topped with black beans, sweet yellow corn, sliced black olives, and halved cherry tomatoes scattered around. In the center, there are grilled, cubed chicken pieces with a reddish-brown crisp outside. On one side, a dollop of white sour cream is visible, and next to it, a small scoop of green guacamole. A spoon held by a woman's hand is pouring a thick light green sauce over the chicken. Thin, crisp tortilla strips and fresh cilantro leaves add texture and color around the edges, with lime wedges placed at the front of the bowl on a white marbled surface. In the background, sliced green peppers and more whole peppers are blurred out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of chicken for this salad?

Yes, boneless, skinless chicken thighs work well too and can add extra juiciness. Adjust cooking time as needed to ensure they are cooked through.

How do I make the Cilantro Lime Dressing?

A simple Cilantro Lime Dressing can be made by blending fresh cilantro, lime juice, olive oil, garlic, salt, and a little honey or agave for sweetness. You can find many variations online to suit your taste.