This Southwest Chicken Salad is bold, fresh, and satisfying — packed with juicy seasoned chicken, crisp romaine, black beans, sweet corn, creamy avocado, and a zesty homemade Southwest dressing. It’s perfect for a quick weeknight dinner, healthy lunch meal prep, or a crowd-pleasing potluck dish. The combination of smoky spices, fresh lime, and creamy dressing delivers classic Southwestern flavor in every bite.

⏱ Time & Servings

• Prep Time: 15 minutes

• Cook Time: 10–12 minutes

• Total Time: ~25 minutes

• Servings: 3–4

🛒 Ingredients

For the Chicken

• 2 medium boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• ½ teaspoon cumin

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Juice of ½ lime

For the Salad

• 4–5 cups chopped romaine lettuce

• 1 cup cherry tomatoes, halved

• 1 cup canned black beans, rinsed & drained

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

• ½ red bell pepper, diced

• ¼ red onion, thinly sliced

• 1 avocado, diced

• ½ cup shredded cheddar or Mexican blend cheese

• ½ cup crushed tortilla chips or tortilla strips (optional)

• Fresh cilantro (optional garnish)

For the Creamy Southwest Dressing

• ½ cup plain Greek yogurt (or sour cream)

• 1 tablespoon olive oil

• 1 tablespoon fresh lime juice

• 1–2 tablespoons salsa (optional but recommended)

• 1 teaspoon chili powder

• ½ teaspoon cumin

• ½ teaspoon garlic powder

• Salt & pepper to taste

• 1–2 tablespoons water (to thin, if needed)

👩‍🍳 Instructions

1️⃣ Cook the Chicken

1. Pat chicken dry.

2. Rub with olive oil and coat evenly with spices.

3. Heat a skillet over medium heat.

4. Cook chicken 5–6 minutes per side, until internal temp reaches 165°F (74°C).

5. Squeeze lime juice over top.

6. Rest 5 minutes, then slice.

2️⃣ Make the Dressing

Whisk together all dressing ingredients in a small bowl until smooth and creamy. Adjust salt, lime, or spice to taste.

3️⃣ Assemble the Salad

1. In a large bowl, combine lettuce, beans, corn, tomatoes, bell pepper, and onion.

2. Top with sliced chicken, avocado, cheese, and tortilla strips.

3. Drizzle dressing over top and toss gently.

4. Garnish with cilantro if desired.

Serve immediately and enjoy!

❓ Frequently Asked Questions (Q&A)

1. Can I use rotisserie chicken?

Yes! Simply shred about 2–3 cups of cooked rotisserie chicken and season lightly with chili powder and lime juice before adding.

2. How do I make it spicier?

Add diced jalapeños, extra chili powder, cayenne pepper, or a splash of hot sauce to the dressing.

3. Can I make this ahead of time?

Yes. Store ingredients separately and assemble just before serving. Add avocado and tortilla strips last to keep them fresh and crisp.

4. Is this salad healthy?

Yes! It’s high in protein, fiber, and healthy fats. To lighten it further, reduce cheese or use all Greek yogurt in the dressing.

5. How long does it last in the fridge?

Stored properly (without dressing and avocado mixed in), it will last up to 3 days.

6. Can I grill the chicken instead?

Absolutely! Grill over medium-high heat for 5–7 minutes per side until fully cooked.

💡 Pro Tips

• Let the chicken rest before slicing to keep it juicy.

• Massage a little lime juice into the onions to soften their sharp bite.

• For extra flavor, char the corn in a skillet for 2–3 minutes before adding.