Quick Southwest Chicken Salad (Fresh, Flavorful, and Ready in 20 Minutes!)

This Quick Southwest Chicken Salad is a vibrant, flavor-packed dish that’s perfect for lunch, dinner, or meal prep. It’s loaded with juicy chicken, crisp veggies, black beans, corn, and a zesty dressing that ties everything together. With a touch of spice and a lot of crunch, this salad is a healthy, satisfying option that you can whip up in just 20 minutes. Whether you’re looking for a light weeknight meal or something fresh for lunch, this Southwest Chicken Salad has it all!


Why You’ll Love This Quick Southwest Chicken Salad

  • Full of Flavor: Spiced chicken, fresh veggies, and a tangy dressing make every bite exciting.
  • Easy and Quick: Ready in just 20 minutes—perfect for busy days.
  • Healthy & Fresh: Packed with protein, fiber, and colorful veggies.
  • Customizable: Add your favorite toppings or adjust the spice level to your liking.
  • Great for Meal Prep: Make a big batch and enjoy it throughout the week.

Ingredients

For the Salad

  • 2 cooked chicken breasts, shredded or diced
  • 4 cups (120g) mixed greens or romaine lettuce
  • 1 cup (165g / 0.36 lb) canned black beans, drained and rinsed
  • 1 cup (165g / 0.36 lb) canned corn, drained
  • 1 avocado, diced
  • ½ cup (75g) cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup (60g / 0.13 lb) shredded cheddar or Monterey Jack cheese (optional)
  • ¼ cup (15g) chopped cilantro (optional)
  • Tortilla strips or crushed tortilla chips, for topping (optional)

For the Dressing

  • ¼ cup (60ml) olive oil
  • 2 tbsp lime juice (juice of 1 lime)
  • 1 tbsp honey
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • Salt and pepper, to taste
  • Optional: A pinch of cayenne pepper for heat


Directions

Step 1: Cook or Prep the Chicken

  1. Cook the Chicken:
    If you haven’t already cooked the chicken, grill, bake, or sauté the chicken breasts with a sprinkle of salt, pepper, and chili powder for flavor. Once cooked, shred or dice the chicken into bite-sized pieces.

Step 2: Assemble the Salad

  1. Layer the Ingredients:
    In a large bowl, start with a bed of mixed greens or romaine lettuce. Add the shredded chicken, black beans, corn, avocado, cherry tomatoes, and red onion.
  2. Add the Cheese and Cilantro (Optional):
    If using, sprinkle shredded cheese and chopped cilantro on top.

Step 3: Make the Dressing

  1. Whisk the Dressing:
    In a small bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, garlic powder, salt, and pepper. If you like it spicy, add a pinch of cayenne pepper.

Step 4: Toss and Serve

  1. Dress the Salad:
    Drizzle the dressing over the salad and toss everything together until evenly coated.
  2. Top with Tortilla Strips (Optional):
    For added crunch, sprinkle tortilla strips or crushed tortilla chips on top. Serve immediately and enjoy!


Notes

  • Meal Prep Option: Store the dressing separately if making ahead to keep the salad fresh.
  • Make It Vegan: Omit the chicken and cheese, and use grilled tofu or roasted chickpeas for protein.
  • Spice It Up: Add sliced jalapeños or a dash of hot sauce for extra heat.
  • Storage Tips: Store leftover salad (without dressing) in the fridge for up to 2 days. Keep the dressing in an airtight container and toss just before serving.

Frequently Asked Questions

Can I use rotisserie chicken?
Absolutely! Rotisserie chicken works great and saves even more time.

How do I make this salad dairy-free?
Simply skip the cheese or use a dairy-free alternative to keep it dairy-free.

What can I use instead of chicken?
You can use grilled shrimp, steak, or even tofu for a vegetarian option.

Can I use a store-bought dressing?
Yes! A store-bought Southwest or ranch dressing works perfectly if you’re short on time.

How can I make this salad more filling?
Add a scoop of cooked quinoa, brown rice, or serve with a side of warm tortillas.


Tips and Notes

  • My Tip: For extra flavor, char the corn in a hot skillet for a smoky touch.
  • Pro Trick: Toss the avocado in lime juice before adding it to the salad to prevent browning.
  • Serving Suggestion: Pair this salad with a cold iced tea or a refreshing lemonade for a light, summery meal.


Variations

  • Southwest Shrimp Salad: Swap the chicken for grilled shrimp and add some diced bell peppers.
  • Spicy Southwest Salad: Add roasted poblano peppers and a drizzle of sriracha for an extra kick.
  • Southwest Taco Salad: Use ground beef or turkey seasoned with taco spices and serve with salsa and sour cream.
  • Vegan Southwest Salad: Replace the chicken with blackened tofu or roasted sweet potatoes.
  • Southwest Chicken Wrap: Roll this salad up in a large tortilla for a portable, tasty wrap.
    Quick Southwest Chicken Salad

    Quick Southwest Chicken Salad

    This Quick Southwest Chicken Salad is a vibrant, flavorful, and satisfying dish that's perfect for lunch or dinner. Loaded with seasoned chicken, black beans, corn, avocado, and a zesty lime dressing, it’s a healthy meal that comes together in minutes. It’s perfect for busy weeknights when you want something fresh, quick, and delicious!
    Prep Time 10 minutes
    Cook Time 0 minutes
    0 minutes
    Total Time 10 minutes
    Course lunch, Main Dish, Salad
    Cuisine southwest
    Servings 4

    Ingredients
      

    For the Salad

    • 2 cups 0.5 lb cooked chicken breast, sliced or shredded
    • 1 cup 0.25 lb black beans, drained and rinsed
    • 1 cup 0.25 lb corn kernels (fresh, frozen, or canned)
    • 1 avocado diced
    • 1 cup 0.25 lb cherry tomatoes, halved
    • 1 small red bell pepper diced
    • ¼ cup 0.06 lb red onion, finely diced
    • 4 cups 0.5 lb romaine lettuce, chopped
    • ¼ cup 0.06 lb shredded cheddar or Mexican blend cheese (optional)

    For the Dressing

    • 2 tablespoons 0.03 L olive oil
    • 2 tablespoons fresh lime juice
    • 1 teaspoon honey or agave syrup
    • 1 teaspoon chili powder
    • ½ teaspoon cumin
    • ½ teaspoon garlic powder
    • Salt and black pepper to taste

    Optional Toppings:

    • Tortilla strips
    • Fresh cilantro
    • Sour cream or Greek yogurt

    Instructions
     

    Step 1: Prepare the Dressing

    • In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, garlic powder, salt, and pepper until well combined. Set aside.

    Step 2: Assemble the Salad

    • In a large salad bowl, combine the chicken, black beans, corn, avocado, cherry tomatoes, red bell pepper, red onion, and romaine lettuce.
    • Drizzle the dressing over the salad and toss gently to combine all the ingredients.

    Step 3: Add Toppings and Serve

    • Sprinkle with shredded cheese if using and add optional toppings like tortilla strips, cilantro, or a dollop of sour cream or Greek yogurt.
    • Serve immediately and enjoy!

    Notes

    • Make-Ahead Tip: Prep all ingredients and store them separately in the refrigerator. Assemble and add the dressing just before serving.
    • Storage: Store leftovers in an airtight container for up to 2 days. Keep dressing and toppings separate for freshness.
    • Grilled Option: Use grilled chicken instead of cooked or shredded chicken for added flavor.
    • Vegetarian Option: Omit the chicken and add extra beans, or use grilled tofu or plant-based protein.
    • Make-Ahead Tip: Prep all ingredients and store them separately in the refrigerator. Assemble and add the dressing just before serving.
    • Storage: Store leftovers in an airtight container for up to 2 days. Keep dressing and toppings separate for freshness.
    • Grilled Option: Use grilled chicken instead of cooked or shredded chicken for added flavor.
    • Vegetarian Option: Omit the chicken and add extra beans, or use grilled tofu or plant-based protein.
    Tried this recipe?Let us know how it was!

Share it :

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Categories

Signup our newsletter to get update information, news, insight or promotions.
From Novice to Chef
Register for Our Hands-On Cooking Workshops!