I LOVE a good salad. The different flavors and textures, the unlimited combinations you can make, and a solid dressing to bring it together. I know salads can get a bad rap, but if you build a good one, they make such a delicious meal. This southwest chicken salad takes some of your favorite aspects of tacos and packs it into a loaded salad.
It has crunchy veggies, juicy shredded chicken, black beans, corn, creamy avocado, sharp cheddar cheese, and peppery cilantro. Additionally, a creamy, tangy, and spicy salsa dressing. And of course, crunchy tortilla chips!
Besides it being so delicious, there is a good balance of protein, carbohydrates, healthy fats, and fiber to help fill you up and keep you full. There is nothing worse than eating a salad and then being hungry an hour later! This southwest salad recipe comes together in about 20 minutes and makes an easy dish for dinner or lunch.
Why we love this southwest chicken salad recipe
- full of tons of different flavors and textures!
- loaded with protein and fiber! – one serving has 43 grams of protein and 14 grams of fiber.
- customizable – swap out an ingredient or two for what you have on hand or what you enjoy.
- works well for meal prep – prep your ingredients in advance and toss them together when you are ready to enjoy.
Ingredients
- romaine
- shredded chicken
- black beans
- corn
- cherry tomatoes
- bell peppers
- avocado
- red onion
- cheddar cheese
- fresh cilantro
- salt and pepper
- tortilla chips
- creamy salsa dressing – a mix of salsa, greek yogurt, lime juice, and spices.
How to make southwest chicken salad
- Make your dressing. Mix all ingredients into a jar and blend to combine. Adjust according to taste.
- Prep your salad ingredients. Chop your lettuce, bell pepper, tomatoes, avocado, onion, and cilantro. Shred your cheese.
- Assemble the salad. In a large bowl or salad bowl, add lettuce, chicken, bell peppers, beans, corn, tomatoes, avocado, red onion, cheese, cilantro, and a pinch of salt and pepper. Pour over the dressing and crumble your tortilla chips on top. Toss well to combine.
- Enjoy! I like adding a few more crumbled chips on top for more crunch.
Southwest chicken salad dressing
What is a good salad without a good dressing?! This salsa salad dressing is creamy, spicy, and tangy and pairs well with the salad ingredients.
- red salsa – use your favorite brand but try to opt for a thicker salsa so the dressing is not too runny.
- full-fat plain greek yogurt – I like using full-fat for the most flavor and extra creaminess.
- fresh lime juice – for a little tang.
- smoked paprika
- cumin
- salt and pepper
Simply Add all ingredients to a glass jar. Use an immersion blender to blend until smooth. You can also blend it in your blender or food processor. Adjust according to taste.
Meal prep
This southwestern chicken salad is a great meal prep option. The components can be prepped and stored separately in the fridge until you are ready to eat. I would suggest waiting to assemble until you are ready to eat so the veggies stay nice and crisp. If taking it on the go, store your dressing and tortilla chips separately and toss everything together when you are ready to eat.
Storage
- fridge – store leftovers in an airtight container in the fridge for 3-4 days. As it sits, the seeds will lose some of their crunch.
Substitutions
- romaine – any kind of greens will work (spinach, kale, arugula, iceberg…). If using kale, I would suggest chopping it into small pieces and massaging some oil on it to help make it tender.
- shredded chicken – shredded chicken breasts or thighs or rotisserie chicken will all work. You can also substitute another protein if desired.
- black beans – kidney beans or pinto beans will work instead. Leave them out if you don’t like beans.
- corn – fresh or canned will work. If using fresh, slice the kernels off the cob.
- cherry tomatoes – any kind of diced tomatoes will work.
- bell peppers – any color bell pepper will work (red, green, orange).
- avocado – leave off if you don’t like avocado.
- red onion – yellow onion or green onions will work.
- cheddar cheese – most kinds of cheese will work. Try pepper jack, colby jack, or monterey jack instead.
- fresh cilantro – fresh parsley will work instead.
- tortilla chips – tortilla strips (store-bought) will also work.
- creamy salsa dressing – but you can use any kind of dressing you like, store-bought or homemade.
More healthy salad recipes
- fall harvest salad
- buffalo chicken pasta salad
- burger salad
- chicken cabbage salad
- chicken caesar pasta salad
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Southwest Chicken Salad
equipment
ingredients
- 6 cups chopped romaine lettuce (250 grams)
- 1 1/2 cups shredded chicken (6 ounces)
- 1 cup diced bell pepper (120 grams)
- 1 cup rinsed and drained black beans (150 grams)
- 1/2 cup corn (80 grams)
- 1/2 cup cherry tomatoes, halved (75 grams)
- 1/2 small avocado, diced (70 grams)
- 1/4 cup diced red onion (30 grams)
- 1/2 heaping cup shredded cheddar cheese (1.5 ounces)
- 1/4 packed cup fresh cilantro, roughly chopped
- salt and pepper, to taste
- 1/2 cup tortilla chips (1/2 ounce)
- 1/2 cup creamy salsa dressing
instructions
- Make your dressing. Mix all ingredients into a jar and blend to combine. Adjust according to taste.
- Prep your salad ingredients. Chop your lettuce, bell pepper, tomatoes, avocado, onion, and cilantro. Shred your cheese.
- Assemble the salad. In a large bowl or salad bowl, add lettuce, chicken, bell peppers, beans, corn, tomatoes, avocado, red onion, cheese, cilantro, and a pinch of salt and pepper. Pour over the dressing and crumble your tortilla chips on top. Toss well to combine.
- Enjoy! I like adding a few more crumbled chips on top for more crunch.
Lacey Moler says
Made this for dinner for a group and it was a huge hit! It will definitely be in our weekly rotation!
Kelly Nardo says
So happy to hear that, Lacey! Thanks for trying it!
Christy Murphy says
I absolutely loved this recipe! It is so quick, easy and tasty. Good combinations for summer!
Kelly Nardo says
So glad you enjoyed it, Christy! Thanks for trying it!