Southwest Chicken Salad

This Southwest Chicken Salad is fresh, colorful, and packed with bold flavors. Tender seasoned chicken is combined with crisp lettuce, black beans, sweet corn, tomatoes, creamy avocado, and crunchy tortilla strips, then finished with a zesty Southwest dressing. It’s perfect for a quick lunch, light dinner, or easy meal prep.

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Salad

• 6 cups chopped romaine lettuce
• 1 cup black beans, drained and rinsed
• 1 cup corn, drained
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ½ cup shredded cheddar or Mexican-blend cheese
• ¼ cup red onion, thinly sliced
• ½ cup tortilla strips
• 2 tablespoons chopped fresh cilantro

For the Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons fresh lime juice
• 1 tablespoon salsa
• ½ teaspoon chili powder
• ¼ teaspoon cumin
• ¼ teaspoon garlic powder
• Salt and black pepper to taste

Directions

1. Season the Chicken

Pat the chicken breasts dry.

Combine the chili powder, cumin, paprika, garlic powder, salt, and black pepper. Rub the seasoning evenly over both sides of the chicken.

2. Cook the Chicken

Heat the olive oil in a skillet over medium-high heat.

Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until cooked through and the thickest part reaches 165°F (74°C).

Transfer to a plate and let it rest for 5 minutes before slicing.

3. Make the Dressing

In a small bowl, whisk together the mayonnaise, sour cream, lime juice, salsa, chili powder, cumin, and garlic powder.

Season with salt and black pepper to taste.

If the dressing is too thick, add a teaspoon or two of water or extra lime juice.

4. Assemble the Salad

Place the chopped romaine in a large salad bowl.

Add the black beans, corn, tomatoes, avocado, red onion, shredded cheese, and cilantro.

5. Add the Chicken

Slice the rested chicken into strips and arrange it over the salad.

6. Dress and Serve

Drizzle the Southwest dressing over the salad.

Top with crunchy tortilla strips and serve immediately.

For the best texture, add the dressing and tortilla strips just before serving.

Recipe Tips

• Rotisserie chicken can be used to make this salad even faster.
• Add sliced jalapeños for extra heat.
• Swap cheddar for Monterey Jack or a Mexican cheese blend.
• Add cooked rice for a more filling meal.
• For a lighter dressing, replace some of the mayonnaise with Greek yogurt.
• Keep the avocado, dressing, and tortilla strips separate if preparing the salad ahead of time.

Prep & Cooking Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Meta Description

Make this fresh Southwest Chicken Salad with seasoned chicken, black beans, corn, tomatoes, avocado, cheese, tortilla strips, and a zesty creamy lime dressing.