Do you want a salad that is fresh, colorful and full of flavor? This Southwestern Chicken Salad Recipe is perfect. It combines tender chicken, crisp vegetables, beans, corn and a tangy dressing.
Learning how to make Southwestern Chicken Salad is quick and easy. This salad is healthy, filling, and perfect for lunch or dinner. Using simple, fresh ingredients, you can make a vibrant salad that everyone will enjoy.
The ingredients for Southwestern Chicken Salad are easy to find and can be customized to your taste. If you love bold flavors and fresh textures, this salad is a must-try.
My Experience With This Recipe
I made this salad for a weekend lunch, and it was a hit. The chicken was tender and seasoned perfectly. The vegetables were crisp, and the beans and corn added a nice texture.
The dressing tied everything together with a tangy, zesty flavor. I loved the colorful presentation—it looked as good as it tasted. It was easy to make and took less than 30 minutes. Everyone enjoyed it and some even went back for seconds. This recipe is now my go-to for a quick, healthy and satisfying meal.
Recipe Card info
- Recipe Name: Southwestern Chicken Salad
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Course: Salad / Lunch
- Cuisine: American / Southwestern
- Calories: 350 kcal per serving
Equipment List
- Cutting board
- Sharp knife
- Mixing bowls
- Skillet or grill pan
- Measuring cups and spoons
- Whisk or fork
- Large salad bowl
Ingredients You Need for Southwestern Chicken Salad
- 2 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 cups mixed lettuce
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or canned)
- 1 cup black beans, drained and rinsed
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon ranch or southwest dressing
Instructions
- Season the Chicken
Rub chicken breasts with chili powder, cumin, garlic powder, salt and pepper evenly. - Cook the Chicken
Heat olive oil in a skillet over medium heat. Cook chicken for 6–7 minutes per side. - Check for Doneness
Ensure chicken is cooked through and internal temperature reaches 165°F (74°C). - Let Chicken Rest
Remove chicken from heat. Let it rest 5 minutes before slicing to retain juices. - Prepare Lettuce and Veggies
Wash and chop lettuce. Slice cherry tomatoes, red bell pepper, and red onion. - Combine Salad Ingredients
In a large bowl, mix lettuce, tomatoes, bell pepper, onion, corn and black beans. - Slice Chicken
Cut rested chicken into thin strips. Add to the salad mixture evenly. - Add Cheese and Cilantro
Sprinkle shredded cheddar cheese and chopped cilantro over the salad for extra flavor. - Make Dressing
Whisk together olive oil, lime juice, and ranch or southwest dressing in a small bowl. - Toss Salad
Pour dressing over salad. Toss gently until all ingredients are coated evenly. - Serve Immediately
Divide salad into plates or bowls. Serve fresh for the best taste and texture.
Recipe Tips
- Use leftover grilled chicken for a faster version.
- Add avocado slices for extra creaminess.
- Use fresh lime juice for best flavor.
- Adjust chili powder for desired spiciness.
- Serve immediately to keep lettuce crisp and fresh.
Nutrition Information
| Ingredient | Amount | Benefit |
|---|---|---|
| Chicken Breast | 2 | Protein for muscle growth |
| Lettuce | 4 cups | Fiber and vitamins |
| Corn | 1 cup | Sweetness and texture |
| Black Beans | 1 cup | Protein and fiber |
| Cherry Tomatoes | 1 cup | Vitamins and antioxidants |
| Cheddar Cheese | 1/4 cup | Calcium and flavor |
Serving Suggestions
Serve this salad as a main lunch or light dinner. Pair with tortilla chips, warm bread, or a side of guacamole. It also goes well with a cold glass of iced tea or lemonade. Perfect for meal prep, picnics or family lunches.
Best Sides To Serve With
- Cornbread or warm tortillas
- Avocado slices or guacamole
- Fresh fruit like mango or pineapple
- Iced tea, lemonade or sparkling water
Storage and Reheating Tips
Store salad in an airtight container in the fridge for up to 2 days. Keep dressing separate until ready to serve. Chicken can be reheated gently, but lettuce is best fresh. Avoid adding dressing before storage to prevent sogginess.
Southwestern Chicken Salad Recipe
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 cups mixed lettuce
- 1 cup cherry tomatoes halved
- 1 cup corn kernels fresh or canned
- 1 cup black beans drained and rinsed
- 1/2 red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup cilantro chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon ranch or southwest dressing
Instructions
Season the Chicken
- Rub chicken breasts with chili powder, cumin, garlic powder, salt and pepper evenly.
Cook the Chicken
- Heat olive oil in a skillet over medium heat. Cook chicken for 6–7 minutes per side.
Check for Doneness
- Ensure chicken is cooked through and internal temperature reaches 165°F (74°C).
Let Chicken Rest
- Remove chicken from heat. Let it rest 5 minutes before slicing to retain juices.
Prepare Lettuce and Veggies
- Wash and chop lettuce. Slice cherry tomatoes, red bell pepper, and red onion.
Combine Salad Ingredients
- In a large bowl, mix lettuce, tomatoes, bell pepper, onion, corn, and black beans.
Slice Chicken
- Cut rested chicken into thin strips. Add to the salad mixture evenly.
Add Cheese and Cilantro
- Sprinkle shredded cheddar cheese and chopped cilantro over the salad for extra flavor.
Make Dressing
- Whisk together olive oil, lime juice, and ranch or southwest dressing in a small bowl.
Toss Salad
- Pour dressing over salad. Toss gently until all ingredients are coated evenly.
Serve Immediately
- Divide salad into plates or bowls. Serve fresh for the best taste and texture.
Notes
- Use leftover grilled chicken for a faster version.
- Add avocado slices for extra creaminess.
- Use fresh lime juice for best flavor.
- Adjust chili powder for desired spiciness.
- Serve immediately to keep lettuce crisp and fresh.
FAQs about Southwestern Chicken Salad
Q1: Can I make this salad ahead of time?
Yes, prep vegetables and cook chicken ahead. Keep dressing separate and toss before serving.
Q2: Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works great and saves time.
Q3: Can I make it vegetarian?
Yes, omit chicken and add extra beans or roasted tofu for protein.
Q4: Can I use frozen corn?
Yes, thaw frozen corn before adding. Fresh corn gives a sweeter flavor.
Q5: How can I add more spice?
Add sliced jalapeños or a pinch of cayenne pepper to dressing or salad.
Conclusion
This Southwestern Chicken Salad Recipe is fresh, healthy and full of flavor. Learning how to make Southwestern Chicken Salad gives you a quick, colorful and filling meal.
Using simple ingredients for Southwestern Chicken Salad, you can make a salad that tastes delicious and looks beautiful.
Perfect for lunch, dinner or meal prep, this salad is easy to make and satisfying for everyone. Try it today and enjoy a vibrant, tasty and wholesome meal in minutes.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
