Southwest Chicken Salad

Why You’ll Love This Recipe

Southwest Chicken Salad is packed with fresh ingredients and bursting with flavor. The grilled chicken is seasoned with smoky and spicy spices, while the veggies and beans add a nice crunch and heartiness. The creamy dressing ties it all together, with a tangy kick from lime juice and a touch of heat from chili powder. It’s perfect for a light but filling meal, and you can easily customize it with your favorite toppings, making it both nutritious and delicious.

Ingredients

For the Salad:

• 2 boneless, skinless chicken breasts (or thighs)

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• Salt and pepper, to taste

• 1 tablespoon olive oil (for cooking)

• 4 cups mixed salad greens (romaine, spinach, or spring mix)

• 1 cup cherry tomatoes, halved

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup black beans, drained and rinsed

• ½ red onion, thinly sliced

• ½ cup shredded cheddar cheese (optional)

• ½ cup tortilla strips (optional, for crunch)

• Fresh cilantro for garnish (optional)

For the Dressing:

• ¼ cup olive oil

• 2 tablespoons lime juice (freshly squeezed)

• 1 tablespoon red wine vinegar

• 1 teaspoon honey (or maple syrup)

• 1 teaspoon cumin

• 1 teaspoon chili powder

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Season and Cook the Chicken:

1. Season the Chicken: In a small bowl, combine the cumin, chili powder, garlic powder, paprika, salt, and pepper. Rub the spice mixture all over the chicken breasts.

2. Cook the Chicken: Heat the olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing it into thin strips.

Make the Dressing:

1. Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, lime juice, red wine vinegar, honey, cumin, chili powder, salt, and pepper. Taste and adjust seasoning as needed. Set aside.

Assemble the Salad:

1. Prepare the Salad Base: In a large salad bowl, combine the mixed greens, cherry tomatoes, corn, black beans, and red onion.

2. Add Chicken and Toppings: Top the salad with the sliced grilled chicken, shredded cheddar cheese (if using), tortilla strips, and fresh cilantro.

3. Drizzle with Dressing: Pour the dressing over the salad and toss everything together until well coated.

Serve:

Serve immediately, and enjoy this refreshing, flavorful Southwest Chicken Salad as a main dish or side salad!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Make it Vegan: Skip the chicken and cheese, and add extra black beans, corn, avocado, or grilled veggies for a plant-based version of the salad.

• Add Avocado: For extra creaminess, add diced avocado to the salad for a fresh, rich texture.

• Spicy Dressing: For a spicy kick, add some diced jalapeños to the dressing or toss some sliced jalapeños into the salad.

• Grilled Vegetables: Add grilled zucchini, bell peppers, or asparagus to the salad for an even heartier, veggie-packed option.

Storage/Reheating

• Storage: Store leftover salad ingredients separately (especially the dressing) in airtight containers in the refrigerator for up to 2 days. Once the salad is dressed, it is best enjoyed immediately.

• Reheating: While this salad is meant to be served cold, you can reheat the chicken before adding it to the salad. Just warm it in the microwave or a skillet.

FAQs

Can I make this salad ahead of time?

Yes, you can prep the ingredients ahead of time. Cook the chicken, chop the veggies, and make the dressing in advance. Just store them separately in the fridge and assemble the salad when you’re ready to serve.

Can I use store-bought dressing?

Yes, if you’re short on time, you can use a store-bought cilantro-lime dressing or any vinaigrette you prefer. However, homemade dressing gives the salad a fresher, more personalized flavor.

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Shredded rotisserie chicken is a great time-saving option. Just add it to the salad in place of the grilled chicken.

How can I make this salad spicier?

For a spicier kick, increase the amount of chili powder in the dressing, add diced jalapeños to the salad, or drizzle some hot sauce on top.

Can I add fruits to this salad?

Yes! Sliced avocado, orange slices, or mango would add a sweet and tropical twist to the Southwest flavors.

How do I make this salad more filling?

To make this salad heartier, you can add quinoa, brown rice, or even some tortilla chips for extra crunch and texture.

Conclusion

Southwest Chicken Salad is a delicious, easy-to-make meal that’s perfect for warm weather or whenever you’re craving something fresh and flavorful. With juicy grilled chicken, crispy veggies, and a zesty, homemade dressing, this salad is full of vibrant ingredients that come together to create a satisfying dish. It’s the perfect balance of healthy, tasty, and filling—enjoy it as a main course or a side dish!

Southwest Chicken Salad

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Salad
• Method: Salad Mixing
• Cuisine: American
• Diet: Gluten Free

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Description

Enjoy a vibrant and flavorful Southwest Chicken Salad packed with tender grilled chicken, fresh veggies, black beans, corn, and a zesty homemade dressing. This healthy, satisfying salad is perfect for lunch or dinner, offering a delicious balance of protein, fiber, and healthy fats. It’s quick to prepare and customizable to suit your taste!

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Ingredients

For the Salad:

• 2 boneless, skinless chicken breasts (or thighs)

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• Salt and pepper, to taste

• 1 tablespoon olive oil (for cooking)

• 4 cups mixed salad greens (romaine, spinach, or spring mix)

• 1 cup cherry tomatoes, halved

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup black beans, drained and rinsed

• ½ red onion, thinly sliced

• ½ cup shredded cheddar cheese (optional)

• ½ cup tortilla strips (optional, for crunch)

• Fresh cilantro for garnish (optional)

For the Dressing:

• ¼ cup olive oil

• 2 tablespoons lime juice (freshly squeezed)

• 1 tablespoon red wine vinegar

• 1 teaspoon honey (or maple syrup)

• 1 teaspoon cumin

• 1 teaspoon chili powder

• Salt and pepper, to taste

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Instructions

• Season and Cook the Chicken:

  • In a small bowl, combine cumin, chili powder, garlic powder, paprika, salt, and pepper. Rub this spice mixture over the chicken breasts.

  • Heat olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until fully cooked (165°F / 74°C internal temperature). Let the chicken rest for 5 minutes before slicing it into thin strips.

• Make the Dressing:

  • In a small bowl or jar, whisk together olive oil, lime juice, red wine vinegar, honey, cumin, chili powder, salt, and pepper. Adjust seasoning to taste and set aside.

• Assemble the Salad:

  • In a large salad bowl, combine the mixed greens, cherry tomatoes, corn, black beans, and red onion.

  • Top with the sliced grilled chicken, shredded cheddar cheese (if using), tortilla strips, and fresh cilantro.

• Serve:

  • Drizzle the dressing over the salad and toss everything together until well coated. Serve immediately for a fresh, vibrant meal.

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Notes

For a vegan version, skip the chicken and cheese, and add extra black beans, corn, avocado, or grilled veggies.Add diced avocado for extra creaminess.For more heat, increase the chili powder or add sliced jalapeños.Feel free to add grilled veggies like zucchini, bell peppers, or asparagus for a heartier salad.