Southwest Chicken Salad
This Southwest Chicken Salad is a vibrant fresh and flavorful dish that’s perfect for a healthy lunch or a light dinner. Loaded with grilled or pan-seared chicken juicy cherry tomatoes creamy avocado sweet corn crisp romaine lettuce and zesty red onions this salad brings bold Tex-Mex flavor in every bite. It’s nutritious satisfying and super easy to make in under 30 minutes.
Time Required
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–27 minutes
Ingredients
2 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Salt and black pepper to taste
1 tablespoon olive oil
4 cups chopped romaine lettuce
1 cup cherry tomatoes halved
1 avocado diced
1 cup corn kernels
¼ cup chopped red onion
Optional fresh cilantro for garnish
Instructions
Season chicken breasts with chili powder cumin garlic powder salt and pepper.
Heat olive oil in a skillet over medium heat and cook the chicken for 5 to 6 minutes per side or until cooked through. Let it rest for a few minutes then slice.
In a large bowl layer lettuce tomatoes avocado corn and red onion.
Top with the sliced chicken and garnish with fresh cilantro.
Serve with your choice of dressing such as lime vinaigrette or a creamy southwest ranch.
Tips
Use Pre-cooked Chicken: Save time by using rotisserie chicken or meal-prepped grilled chicken.
Chill Before Serving: For extra crispiness and flavor chill the salad for 10 minutes before serving.
Toss Right Before Eating: To keep everything fresh and crunchy toss the dressing in just before eating.
Variations
Spicy Kick: Add sliced jalapeños or a sprinkle of cayenne pepper.
Grain Boost: Toss in some cooked quinoa or brown rice for added fiber.
Vegetarian Option: Swap the chicken for black beans or grilled tofu.
Different Dressing: Try a cilantro-lime vinaigrette chipotle ranch or even a simple lime and olive oil drizzle.
Cheese Lovers: Add shredded cheddar, cotija or pepper jack for a cheesy upgrade.
Questions and Answers
Q1: Can I make this salad ahead of time?
A: Yes! You can prep all the ingredients in advance. Just store them separately and mix them with dressing right before serving to keep everything fresh.
Q2: What kind of chicken works best?
A: Grilled or pan-seared chicken breast is ideal. You can also use shredded rotisserie chicken or leftover roast chicken for convenience.
Q3: Can I make it vegetarian or vegan?
A: Absolutely! Replace the chicken with black beans tofu or chickpeas. Use a dairy-free dressing to make it fully vegan.
Q4: What dressing goes well with this salad?
A: Southwest ranch cilantro-lime vinaigrette chipotle mayo or even a simple squeeze of lime and olive oil all pair beautifully.
Q5: How do I store leftovers?
A: Store the salad (without dressing) in an airtight container in the fridge for up to 2 days. If it’s already dressed try to consume it within 24 hours to maintain freshness.
Nutrition Information (Approx. per serving – based on 4 servings)
Calories: 370–420 kcal
Protein: 30–35g
Carbohydrates: 18–22g
Fat: 20–25g
Fiber: 6–8g
Sugar: 4–6g
Cholesterol: 75–85mg
Sodium: 400–500mg
Note: Values may vary based on ingredients used (e.g. dressing type, chicken seasoning).
Conclusion
Southwest Chicken Salad is a vibrant nutrient-packed meal perfect for lunch or dinner. It’s rich in lean protein from grilled chicken heart-healthy fats from avocado and fiber from fresh veggies like corn tomatoes and lettuce. This salad is customizable quick to assemble and great for meal prep or entertaining. Whether you’re keeping it light or bulking it up with extras like cheese or beans it hits all the right notes of flavo texture and nutrition.