Name: Southwest Chicken Salad
Prep time: 15 min
Cook time: 25 min
Total time: 5 min
Yield: 4
Ingredients: For the Chicken:; 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 ½ tablespoons fajita seasoning (or chili powder, cumin, paprika, garlic powder, onion powder); For the Salad:; 4 cups chopped romaine lettuce or other greens; 1 (15 oz) can black beans, rinsed and drained; 1 medium ear of corn, kernels removed (or ½ cup frozen corn); 1 roma tomato, diced; ½ red onion, thinly sliced; 1 avocado, diced; ½ cup crumbled cotija cheese (or cheddar cheese); ¼ cup chopped fresh cilantro; For the Cilantro Lime Dressing:; ¼ cup olive oil; 2 tablespoons lime juice; 1 tablespoon chopped fresh cilantro; 1 clove garlic, minced; ½ teaspoon salt; ¼ teaspoon black pepper

Southwest Chicken Salad

Looking for a lunch option that’s both delicious and packed with protein? Look no further than this Southwest Chicken Salad recipe! This dish is bursting with fresh flavors and textures, making it a perfect choice for a satisfying midday meal.

The star of the show is the marinated chicken, seasoned with a blend of fajita spices for a smoky kick. You can adjust the spice level to your preference, or add a chopped jalapeno for an extra burst of heat.

Complementing the chicken is a vibrant mix of classic Southwest ingredients: black beans, corn, roma tomatoes, and red onion. The creamy cilantro lime dressing ties everything together, adding a refreshing brightness.

This recipe is also highly customizable. Don’t have corn on hand? Use frozen corn or another crunchy vegetable like chopped bell pepper. For a different cheese experience, try crumbled queso fresco or Monterey Jack.

This Southwest Chicken Salad is not only delicious but also comes together quickly. With minimal prep and cooking time, you can have a restaurant-worthy salad on your table in under 30 minutes.

So ditch the boring lunchtime routine and whip up this flavorful and healthy Southwest Chicken Salad! Your taste buds will thank you.

Questions I often get asked about this recipe:

Can I use a different type of greens?
Absolutely! While romaine lettuce is a classic choice for this salad, you can use kale, spinach, or a mix of greens.

Don’t have fresh corn?
No problem! You can use frozen corn, canned corn (drained), or leave it out entirely.

I don’t like cilantro. What can I use instead?
Fresh parsley or chopped fresh chives would be good substitutes for cilantro in the dressing.

What if I don’t have fajita seasoning?
You can make your own by combining chili powder, cumin, paprika, garlic powder, and onion powder.

Can I use leftover chicken?
Yes! This recipe is a great way to use up leftover cooked chicken. Just shred or chop it and add it to the salad.

How long will this salad stay fresh?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the avocado may brown.

What’s the best way to prevent the avocado from browning?
You can toss the avocado with a bit of lime juice before adding it to the salad. This will help slow down the browning process.

Can I serve this salad for dinner?
Yes, definitely! This salad is hearty enough to be a main course for dinner. Serve it with a side of whole wheat bread or brown rice.

What are some other topping ideas?
Chopped green olives, sliced jalapenos, crumbled tortilla chips, or a dollop of Greek yogurt would all be delicious additions to this salad.

What you need to make Southwest Chicken Salad:

For the Chicken:

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 ½ tablespoons fajita seasoning (or chili powder, cumin, paprika, garlic powder, onion powder)

For the Salad:

4 cups chopped romaine lettuce or other greens

1 (15 oz) can black beans, rinsed and drained

1 medium ear of corn, kernels removed (or ½ cup frozen corn)

1 roma tomato, diced

½ red onion, thinly sliced

1 avocado, diced

½ cup crumbled cotija cheese (or cheddar cheese)

¼ cup chopped fresh cilantro

For the Cilantro Lime Dressing:

¼ cup olive oil

2 tablespoons lime juice

1 tablespoon chopped fresh cilantro

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

How to make it:

Marinate the Chicken: In a bowl, toss the chicken breasts with olive oil and fajita seasoning. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, or until cooked through. Let the chicken cool slightly, then shred or chop into bite-sized pieces.

Assemble the Salad: In a large bowl, combine the chopped romaine lettuce, black beans, corn, tomato, red onion, avocado, and cilantro.

Make the Dressing: In a small bowl, whisk together olive oil, lime juice, cilantro, garlic, salt, and pepper.

Serve: Toss the shredded chicken with the salad mixture. Drizzle with the desired amount of cilantro lime dressing and top with crumbled cotija cheese.

Tips:

For a spicier salad, add a chopped jalapeno pepper to the dressing or salad.

This salad can be served on a bed of tortilla chips for added crunch.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the avocado may brown.

Latest Reviews:

This Southwest Chicken Salad is a lifesaver for busy lunches! It’s so easy to throw together and tastes amazing. The cilantro lime dressing is the perfect finishing touch. Will definitely be making this again! Lisa F.

I love how customizable this recipe is! I used leftover grilled chicken and added some chopped bell peppers for extra crunch. The whole family loved it – a great way to get everyone eating their veggies. David M.

This salad is bursting with flavor! The combination of the smoky chicken, creamy dressing, and fresh ingredients is fantastic. It’s definitely become a new favorite in my recipe rotation. Patrick D.

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