Southwest Chicken Salad Recipe

This Southwest Chicken Salad is a bold, flavorful dish packed with grilled chicken, crisp greens, creamy avocado, black beans, corn, and cherry tomatoes, all drizzled with a spicy chipotle dressing. The smoky, slightly sweet marinade on the chicken adds the perfect kick, making this salad both hearty and refreshing.

Perfect for meal prep, lunch, or a light dinner, this salad is protein-packed, gluten-free, and full of fresh, wholesome ingredients. Serve it with tortilla chips, lime wedges, or a side of warm cornbread for a complete meal.

Ingredients

For the Southwest Chicken:

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

For the Salad:

4 cups mixed greens (romaine, spinach, or arugula)
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
¾ cup corn (fresh, canned, or thawed frozen)
½ avocado, diced
¼ cup red onion, thinly sliced
¼ cup shredded cheddar or cotija cheese (optional)
¼ cup cilantro, chopped

For the Chipotle Dressing:

½ cup Greek yogurt or mayonnaise
1 tablespoon lime juice
1 teaspoon honey
½ teaspoon chipotle powder (or 1 teaspoon adobo sauce from chipotle peppers)
½ teaspoon garlic powder
¼ teaspoon salt
2 tablespoons water (to thin, if needed)

Step-by-Step Instructions

1. Marinate and Cook the Chicken

In a small bowl, whisk together olive oil, lime juice, smoked paprika, chili powder, cumin, garlic powder, salt, and black pepper. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes (or up to 4 hours for deeper flavor).

Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temp of 165°F / 75°C). Let rest for 5 minutes, then slice into thin strips.

2. Prepare the Chipotle Dressing

In a small bowl, whisk together Greek yogurt (or mayo), lime juice, honey, chipotle powder, garlic powder, and salt. If the dressing is too thick, add water 1 teaspoon at a time until you reach your desired consistency. Refrigerate until ready to serve.

3. Assemble the Salad

In a large salad bowl or platter, arrange the mixed greens, cherry tomatoes, black beans, corn, avocado, and red onion. Sprinkle with cheddar or cotija cheese and fresh cilantro.

4. Top with Chicken & Dressing

Add the sliced grilled chicken on top of the salad and drizzle generously with the chipotle dressing. Serve immediately and enjoy!

Cooking Tips & Notes

Making the Best Grilled Chicken

Marinate for at least 30 minutes for maximum flavor.
Let the chicken rest before slicing to keep it juicy.
For extra smoky flavor, grill the chicken outdoors instead of on a stovetop.

Customizing Your Salad

Add sliced jalapeños for extra heat.
Swap black beans for pinto beans or add roasted sweet potatoes for variety.
Use ranch dressing with a dash of taco seasoning instead of chipotle dressing.

Make-Ahead & Storage Tips

Store the dressing separately to keep the salad fresh.
Grilled chicken can be stored in the fridge for up to 4 days.
For meal prep, assemble all ingredients except avocado and dressing, and add them fresh when serving.

Serving Suggestions

Pair with tortilla chips and salsa for a Tex-Mex twist.
Serve alongside cilantro-lime rice or quinoa for a more filling meal.
Enjoy with a cold glass of iced tea or a margarita for a refreshing combo.

This Southwest Chicken Salad is packed with bold flavors, fresh ingredients, and a satisfying crunch—making it a perfect go-to meal. Enjoy!