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This Southwest Chicken Salad is a fresh, vibrant, and filling meal, that comes together without the extra effort. Packed with protein, colorful veggies, and smoky southwestern flair, this recipe is perfect for quick weeknight dinners, meal prep, or even a hearty lunch.
about this southwest chicken salad
There are few things better than the warm southwestern spices, crisp veggies, and creamy dressing that come together to create a salad that’s anything but boring. This recipe is one you’ll want to make on repeat!
It’s quick and simple, with grilled chicken as the star ingredient and easy to pull together in 30 minutes or less. There is nothing I enjoy more than something quick and easy.
This chicken salad recipe is packed with fresh ingredients like romaine lettuce, juicy cherry tomatoes, and avocados. It delivers crunch and flavor in every bite. It’s also flexible and customizable, which is ideal for busy families. You can easily make it vegetarian, adjust the spice level, or bulk it up with grains like quinoa.
And the best part? It’s ideal for meal prep! Be sure to keep the components separate and you’ll have ready-to-assemble lunches for the entire week.
If you enjoy southwest-inspired flavors, you could also try recipes like Southwestern Ham Hash or this Southwestern Avocado Egg Rolls.
ingredients
greek yogurt and mayonnaise. These two combine to create a creamy and tangy dressing base that balances the smoky heat of chipotles. The yogurt adds a light, healthy twist, while mayonnaise ensures a rich, smooth texture. Note that using whole milk Greek yogurt will give you a better texture and overall flavor. You can use light mayonnaise or full-fat mayonnaise.
chipotle peppers and adobo sauce. Smoky and slightly spicy, these peppers provide an authentic southwestern flair to the dressing. The adobo sauce adds depth and a hint of sweetness to tie the flavors together.
fresh garlic. Peel garlic clove fresh, or use minced garlic if that’s what you have on hand!
lime juice. Fresh lime juice will yield the best citrus flavor for this recipe.
spices. The only spices you need from your pantry are onion powder, dried dill, and sea salt.
milk. You can use your choice of milk here! You only need a small amount to thin out the dressing.
chicken breast. Choose boneless, skinless chicken breasts for this recipe. You could also use boneless, skinless chicken thighs, if preferred.
southwest spice mix. Homemade or store-bought, this seasoning adds a rich, bold flavor combination of chili, cumin, paprika, and other spices.
romaine lettuce. This is our favorite green to use for this salad! You could also use chopped iceberg lettuce, or even spring greens if you prefer.
tomatoes. We love to use cherry tomatoes for their burst of flavor, but you can also use grape tomatoes.
black beans. Be sure to drain and rinse the beans before using them in the salad.
corn. Use freshly grilled corn, or use thawed frozen corn. Canned corn is also an option.
red onion. Omit this if you don’t like the sharp punchy flavor of the onion!
avocado. The creamy avocado adds an extra layer of heartiness to this recipe.
tortilla chips. Add a crunch with crushed up tortillas chips!
roasted sunflower seeds (pepitas). These add a small boost of protein and an added layer of texture to the salad.
this recipe’s must-haves
A high-quality blender like a Vitamix or food processor is essential for creating smooth, creamy dressings.
A grill or grill pan is a must for evenly cooked chicken with a delicious smoky, charred flavor. A Traeger grill, in particular, delivers consistent results and adds incredible depth to your dishes.
A sharp chef’s knife and cutting board for preparing a lot of the elements of this salad!
A large bowl or serving platter to assemble and present the dish.
here’s how to make this southwest chicken salad recipe
Make the Dressing
While your grill preheats, toss all of the dressing ingredients into a blender or food processor. Blend until smooth, adjusting the salt and pepper to taste. If the dressing seems too thick, add milk one tablespoon at a time until it reaches your desired consistency.
Grill the Chicken
Season your chicken breasts liberally with a southwest spice mix. Place them on the hot grill grates and cook for 4 to 5 minutes per side until the internal temperature hits 165˚F. Once done, set aside to rest for 5 to 10 minutes before slicing.
Prepare the Salad Base
Start layering the romaine lettuce, halved cherry tomatoes, black beans, corn, and red onion in a large bowl.
Assemble
Slice the grilled chicken and gently arrange it over the salad base. Top with fresh avocado slices, a drizzle of chipotle ranch dressing, crunchy tortilla chips, and sunflower seeds.
More delicious salads to try this summer: Chicken Caesar Pasta Salad I Watermelon Feta Salad I Heirloom Tomato & Stracciatella Salad I Masala Corn Salad
tips and tricks
Smooth Dressing Every Time – Blend your dressing completely before trying to thin it out. If it’s too thick, add milk one tablespoon at a time.
Rest the Chicken – After grilling, allow the chicken to rest for at least 5 minutes to lock in moisture and flavor before slicing.
Make It Meal Prep-Friendly – Store dressing and avocado separately until you’re ready to eat to keep everything fresh. Only slice the avocado just before serving.
Save Some Time – Use pre-cooked rotisserie chicken and store-bought chipotle ranch dressing for an even quicker option.
variations
Vegetarian Swap – Replace grilled chicken with tofu, roasted chickpeas, or even grilled veggies like zucchini or red bell peppers for a meatless version.
Add Grains – Toss in some cooked quinoa or brown rice for a fuller, more filling meal.
Additional Add-ons – This salad is so versatile that you can choose anything to add on to give it an additional burst of flavor. Add some cilantro for that extra pop or top it off with some cheese, like crumbled feta or shredded cheddar.
Need some inspiration for quick meals? Check out my salad recipes page!
what to serve with this southwest chicken salad
Pair this salad with side dishes and beverages to enjoy a well-rounded meal!
Tortilla chips and guacamole are always a hit, but if you’re looking to switch things up, try some air fryer nachos paired with chunky salsa.
For a touch of natural sweetness, you can’t go wrong with summer fruits like watermelon or pineapple. They’re refreshing, easy to serve, and always a hit.
Take your sides to the next level with street food-inspired flavors. The grilled Mexican street corn crostini is a flavor-packed option for a snack anytime of day.
And don’t forget the drinks! For a citrusy twist, the Cantarito is a refreshing choice.
how to store
Refrigerate. Keep each salad component in separate airtight containers for up to 5 days. Leave the dressing and avocado separate in particular until serving time.
Reheat. Microwave your chicken lightly for 1 to 2 minutes or enjoy it cold on the salad.
Finally, if you make this southwest chicken salad recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Southwest Chicken Salad
equipment
- Blender (mention Vitamix please!) or food processor for the dressing
- Grill or grill pan (mention Traeger grill please!)
- Sharp chef’s knife for slicing
- Large bowl or platter for serving
ingredients
- ½ cup whole milk Greek yogurt
- ½ cup mayonnaise
- 2 chipotle peppers from a can of chipotles in adobo sauce
- ½ tsp adobo sauce
- 2 garlic cloves peeled (minced also an option)
- 1 ½ tsp freshly squeezed lime juice
- ½ tsp onion powder
- ½ tsp dried dill
- ¼ tsp sea salt
- ¼ cup milk plus more if needed
- 2 chicken breast skinless, skinless
- 1 Tbsp southwest spice mix
- 4 cups romaine lettuce chopped
- 1 ½ cups cherry tomatoes halved
- 1 cup black beans rinsed and drained
- 1 cup frozen corn kernels thawed and drained
- ⅓ cup red onion thinly sliced
- 2 avocados pitted, peeled, and sliced
- Crushed tortillas chips
- roasted sunflower seeds pepitas
instructions
- Preheat the grill to high heat.
- While the grill is preheating, make the dressing. Combine all the dressing ingredients in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if desired. If the dressing is too thick, add milk 1 Tbsp at a time, blending between additions, until it’s your desired consistency.
- Season the chicken breasts thoroughly with the preferred seasoning blend (we like to use our homemade southwest spice mix for added flavor, but you can use store bought if you prefer.
- Once the grill is hot, place the chicken on the grates and cook for 4 to 5 minutes per side, or until the internal temperature reaches 165˚F.
- Transfer the chicken to a cutting board and let rest for a few minutes.
- Slice the chicken into thin strips.
- Layer lettuce, tomatoes, black beans, corn, and red onion in a large bowl or on a serving platter. Top with the sliced chicken and avocado. Finish with a drizzle of dressing.
