A burst of vibrant flavors in every bite, this Southwest Chicken Salad is perfect for lunch or dinner. Packed with fresh veggies, seasoned chicken, and a tangy dressing, it’s a wholesome meal that doesn’t compromise on taste.
Why You’ll Love This Recipe?
This salad brings together bold, zesty flavors with a hint of spice. It’s a balanced meal loaded with protein, fiber, and healthy fats. Plus, it’s incredibly customizable—you can adjust the spice level or add your favorite toppings. Whether you’re meal prepping for the week or serving a crowd, this salad never disappoints.
Ingredients
Here’s a sneak peek at some of the star ingredients that make this salad irresistible. You’ll find the full list of ingredients with exact measurements below in the recipe card.
- Grilled chicken breast, perfectly seasoned with southwest spices.
- Crisp romaine lettuce and a mix of fresh vegetables like bell peppers and cherry tomatoes.
- Black beans and corn for a hearty, satisfying touch.
- Creamy avocado and shredded cheese for richness.
- A zesty homemade southwest dressing to tie it all together.
Directions
- Prepare the chicken: Season the chicken breasts with a blend of chili powder, cumin, garlic powder, and paprika. Grill or cook in a skillet until golden and fully cooked. Slice into strips.
- Assemble the salad: In a large bowl, layer the romaine lettuce, bell peppers, cherry tomatoes, black beans, corn, and avocado slices.
- Add the chicken: Top the salad with the sliced chicken.
- Drizzle the dressing: Finish with a generous drizzle of the southwest dressing and toss gently before serving.
Expert Tips and Tricks
- Marinate the chicken for an hour if you have time; it adds extra flavor.
- Use freshly grilled corn for a sweet, smoky touch instead of canned corn.
- For extra crunch, sprinkle crushed tortilla chips or roasted pepitas on top.
- If making ahead, keep the dressing separate until ready to serve.
Recipe Variations and Possible Substitutions
- Vegetarian option: Swap the chicken for grilled tofu or extra black beans.
- Spice it up: Add a dash of cayenne or sliced jalapeños for extra heat.
- Dairy-free: Use a plant-based cheese or skip the cheese entirely.
- Different protein: Replace chicken with grilled shrimp, steak, or even shredded rotisserie chicken.
Serving and Pairing Suggestions
Serve this salad with a side of warm cornbread or tortilla chips. It pairs beautifully with a refreshing limeade or a crisp margarita, making it ideal for a sunny day gathering.
Storage and Reheating Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Store the dressing separately to prevent sogginess.
- Reheating: Warm the chicken in the microwave or a skillet before adding it back to the salad.
FAQs
1. Can I use store-bought dressing?
Absolutely! If you’re short on time, a store-bought southwest or ranch dressing works well.
2. How do I make it gluten-free?
Ensure your spices and toppings (like tortilla chips) are certified gluten-free.
3. What other veggies can I add?
Cucumber, red onion, or even roasted sweet potatoes would be delicious additions.
4. Can I use leftover chicken?
Yes, leftover grilled or roasted chicken can be repurposed for this recipe.
Conclusion
Southwest Chicken Salad is a recipe you’ll want to make again and again. It’s vibrant, easy to customize, and perfect for busy weeknights or casual gatherings. Whether you’re whipping it up for a solo meal or serving a crowd, this salad is sure to impress.
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Southwest Chicken Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Salad
- Method: Grilled
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
This vibrant Southwest Chicken Salad is packed with bold flavors, fresh veggies, and juicy grilled chicken, all topped with a creamy, zesty dressing. Perfect as a light meal or a hearty lunch, this salad is both healthy and satisfying. It’s a must-try for anyone who loves Tex-Mex-inspired dishes!
Ingredients
- For the Salad:
- 2 large chicken breasts
- 6 cups mixed greens (romaine, spinach, or your favorite mix)
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- For the Dressing:
- 1/3 cup Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Season chicken breasts with chili powder, cumin, smoked paprika, salt, and pepper.
- Grill over medium heat for 6-8 minutes per side until cooked through. Let rest for 5 minutes, then slice into strips.
- Assemble the Salad:
- In a large bowl, layer mixed greens, cherry tomatoes, black beans, corn, avocado slices, red onion, cheddar cheese, and cilantro.
- Make the Dressing:
- Whisk together Greek yogurt, lime juice, olive oil, chili powder, cumin, smoked paprika, salt, and pepper in a small bowl until smooth.
- Combine:
- Drizzle the dressing over the salad, toss lightly to coat, and top with sliced grilled chicken. Serve immediately.
Notes
- Swap Greek yogurt with sour cream for a richer dressing.
- Add tortilla strips or crushed tortilla chips for extra crunch.
- Adjust spice levels by adding cayenne or using mild paprika.
Nutrition
- Serving Size: 1 salad
- Calories: ~380
- Sugar: 6g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 75mg