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This Southwest Chicken Salad is 1000X better than any restaurant version and will earn an encore for lunch, dinner, entertaining and potlucks! The Chili Lime Chicken is exploding with vibrant, earthy, tanginess after just a 30-minute wet rub and the creamy, smoky, zesty Chipotle Ranch Dressing can be blended in minutes. Toss the southwest salad altogether or follow the meal prep instructions to enjoy throughout the week.
this recipe for Southwest Chicken Salad just might change your lifeÂ
YOU WILL BE OBSESSED WITH THE CHICKEN. My favorite go-to Chili Lime Chicken recipemakes the salad. It’s juicy, vibrant, earthy, tangy and as-spicy-as-you-like.
QUICK WET RUB. The chicken is bursting with flavor after only a 30-minute marinade.
CHIPOTLE RANCH DRESSING:Its creamy, smoky, zesty heat is lick-the spoon scrumptious and can be blended in minutes.
TEXTURE HEAVEN:Â A rainbow of fiesta veggies, creamy beans, crunchy pepitas, zesty cilantro, buttery cheese, and salty, crispy tortilla chips compliment the juicy chicken.
PREP AHEAD: Follow my meal prep directions for easy lunch or dinner any night of the week.
MAKE IT YOUR OWN: Swap in any veggies or add-ins you like!
 Grilled Southwest Chicken Salad ingredientsÂ
Here’s what you’ll need to make this Southwest Chicken Salad recipe (full measurements in the printable recipe card at the bottom of the post):
FOR THE Southwest Salad:
Chicken: Use one pound boneless skinless chicken breasts or thighs and follow the recipe for Chili Lime Chicken. It’s a simple wet rub marinade of olive oil, lime juice, lime zest, and spices.
Romaine lettuce:Â Use two medium heads of Romaine, or large if you like more lettuce. Discard any flimsy outer leaves for the crunchiest lettuce.Â
Black beans: Thoroughly rinse, drain and dry the beans.
Corn:Â Â Use corn from two ears sweet corn on the cob. Â Slice the kernels directly off of the cob OR char them for an amped up layer of smoky, juicy YUM. I highly promote fresh corn in the spring/summer months but you can get away with using canned in the winter.Â
Tomatoes:Â Use grape or cherry tomatoes over Roma tomatoes because they boast superior texture.
Avocados:  Use ripe avocados but not overly ripe or they will turn to mush. To tell if an avocado is ripe, squeeze it gently. A ripe avocado should yield slightly to pressure but not feel overly soft.Â
Red onion:Â Â This is essential for sharp, aromatic flavor.
Cilantro:Â For a vibrant, zesty, citrus pop. Skip if it’s not your thing.
Cheese:Â Â Use Mexican cheese blend, or half Monterrey or Pepper Jack and half cheddar.
Pepitas or sunflower seeds: Take care they are roasted and salted to really bring the flavor. I purchase my seeds in the bulk bins at Sprouts.Â
For the Southwest Salad Dressing:
Chipotle peppers in adobo sauce: These are sold in cans near the chopped green chilies and jarred salsas, in the international aisle or in the Latin aisle. If you don’t see them, make sure to ask, or you can purchase them on Amazon HERE. You will need 3-5 chipotle peppers depending on how spicy you want the dressing, plus 1 teaspoon adobo sauce.
Greek yogurt: Plain nonfat works great, or a higher fat content.
Mayonnaise: Please use real mayo and not Miracle Whip. Mayonnaise adds delectable richness, makes the dressing extra creamy and binds all of the ingredients together. If you’re opposed to using mayo, swap it out for additional Greek yogurt.
Lime juice: Freshly squeezed lime juice is best but you may use bottled. The acidity cuts through the richness of the Chipotle Dressing without making it overly tangy or tart.Â
Cilantro:  Adds a zippy, tangy, zesty pop. Measure the cilantro before chopping by pushing the leaves (and attached stems) into the measuring cup until firmly packed and then add to the blender. Of course, you can use more or less to taste.
Garlic: Fresh garlic adds that punchy garlic flavor. Use two peeled cloves or substitute with ½ teaspoon garlic powder in a pinch.
Ranch Seasonings: Use one pre-made packet or your own mix of dried parsley, dried chives, dried dill, onion powder, salt and pepper.
Spices:Â Smoked paprika, ground cumin, onion powder and salt round out the complex flavor profile.
Milk: Add milk as needed to reach desired consistency.
 Variations on Southwest Chicken Salad Recipes
This Southwest Chicken Salad recipe is endlessly customizable! Feel free to swap in or omit any of your favorite ingredients. Here are a few ideas:
Different greens: Use half romaine, half iceberg lettuce or your favorite spring mix.
Swap veggies: Add bell peppers, cucumbers, carrots, broccoli, cauliflower, jicama, etc.
Swap or omit beans: Use pinto beans, red kidney beans, cannellini beans, etc.
Use green onion: Keep in mind they aren’t as zippy as red onions.
Add fruit: Add mangos, pineapple, clementine’s, kiwi or berries for a sweet and juicy pop.
Add grains: Add quinoa or brown rice.
How to make Southwest Chicken Salad
There are three main parts to this Southwest Chicken Salad recipe: 1) the chicken, 2) the dressing, 3) the salad. Each can be prepped ahead of time for quick assembly. See below for a quick overview of how to make (full measurements in the printable recipe card at the bottom of the post):
Step 1: Marinate chili lime chicken.  Whisk together the wet rub ingredients in a small bowl. Slather it over the chicken and rest for 30 minutes at room temperature or up to 8 hours in the fridge while you make the dressing and chop the salad ingredients. Â
Step 2: Make Chipotle Ranch Dressing. Blend the ingredients together in a blender until smooth. Refrigerate until ready to use.
Step 4: Cook chicken. Grill the chicken or cook it in a skillet for about 5-7 minutes per side.
Step 3: Assemble. Add lettuce, beans, veggies, pepitas and crushed tortilla chips to a large salad bowl, then top with chicken. Drizzle with dressing, toss and dig in!
TIPS FOR making Southest salad with Chicken
Customize ingredients. The ingredients and measurements are simply suggestions. Add/swap in any ingredients. See the variations section.
Marinate Chicken. You can get away with marinating the chicken for as little as 30 minutes, but the longer it’s marinated, the more flavorful it will be.
Don’t over marinate chicken. On the other hand, don’t marinate the chicken longer than 8 hours because lime juice can constrict the protein fibers and make your chicken tough and chewy.Â
Pound chicken to an even thickness. Pound the thickest part of the chicken with a meat mallet or side of a can so it’s even with the thinnest part. This will make the chicken incredibly tender and help it cook evenly.
Let chicken rest.  Let the Chili Lime Chicken rest for 5 minutes before slicing. This gives the juices time to redistribute throughout the chicken.
Chill dressing.  Refrigerate the Chipotle Dressing for at least 30 minutes, or if limited on time, pop it in the freezer for 30 minutes, then transfer to the fridge. Cold dressing is more flavorful and appetizing than lukewarm dressing.
Use fresh corn immediately.  Fresh corn is the sweetest and juiciest used within the first 1-2 days. The sugars begin converting to starch soon after the corn is harvested. Store the corn in the refrigerator to stall this process.Â
To stall avocado ripening: If your avocados ripen before you’re ready to use them, transfer to the fridge. For more detailed information on how to select avocados, see my guacamole recipe.
How to serve this recipe for Southwest Chicken Salad
This Southwest Salad is a meal-in-itself loaded with chicken and veggies. We like to serve it with a simple fruit salad or watermelon and call it dinner!
If not expecting leftovers:  Add all of the salad ingredients to a large salad bowl. Toss everything together with the dressing or serve it on the side and let everyone dress their own salads.
If expecting leftovers:Â Â Toss all of the salad ingredients together in a large salad bowl except avocados and tortilla chips; serve them on the side along with the dressing.
Salad Bar: If you have picky eaters or want a fun entertaining idea, consider a salad bar where everyone can pile on as much or as little of their favorite toppings.
Southwest Salad Recipe Chicken storage
For the freshest leftovers, don’t toss the Southwest Salad with the avocados, tortilla chips or the dressing. Instead, store in separate airtight containers. As prescribed, the salad will stay fresh for about 2 to 3 days and the dressing for up to one week. To enjoy the salad longer, follow the Meal Prep Instructions below.
MEal Prep REcipe for Southest Chicken Salad
The chicken, dressing and vegetables can be prepped ahead of time and refrigerated in separate containers, or layered in one large bowl or smaller sealable containers in this order from bottom (wettest) to top (driest):
1. cherry tomatoes 2. black beans 3. chili lime chicken 4. corn 5. red onion 6. lettuce 7. cheese 8.pepitas/sunflower seeds 9. Store tortilla chips, avocados and dressing separately and toss right before serving.
This Southwest Chicken Salad is 1000X better than any restaurant version and will earn an encore for lunch, dinner, entertaining and potlucks! The Chili Lime Chicken is exploding with vibrant, earthy, tanginess after just a 30-minute wet rub and the creamy, smoky, zesty Chipotle Ranch Dressing can be blended in minutes. Toss the southwest salad altogether or follow the meal prep instructions to enjoy throughout the week.
Servings: 6servings
Total Time: 1 hourhr
Prep Time: 45 minutesmins
Cook Time: 15 minutesmins
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Chicken: Prepare according to directions (Click HERE for recipe.) Slice or chop cooked chicken. While the chicken marinates, make the dressing and prep the veggies:
Salad: Meanwhile, prep all of the salad ingredients, except the avocados.
TO SERVE
If not expecting leftovers: Add all of the salad ingredients to a large salad bowl. Toss everything together with the dressing or serve it on the side and let everyone dress their own salads.
If expecting leftovers: Toss all of the salad ingredients together in a large salad bowl except avocados and tortilla chips; serve them on the side along with the dressing. This will prevent the salad from getting as soggy when storing.
Salad Bar: If you have picky eaters or want a fun entertaining idea, consider a salad bar where everyone can pile on as much or as little of their favorite toppings.
Video
Notes
Storage
For the freshest leftovers, don’t toss the Southwest Salad with the avocados, tortilla chips or the dressing. Instead, store in separate airtight containers. As prescribed, the salad will stay fresh for about 2 to 3 days and the dressing for up to one week. To enjoy the salad longer, follow the Meal Prep Instructions below.
Meal Prep
The chicken, dressing and vegetables can be prepped ahead of time and refrigerated in separate containers, or layered in one large bowl or smaller sealable containers in this order from bottom (wettest) to top (driest):
1. cherry tomatoes 2. black beans 3. chili lime chicken 4. corn 5. red onion 6. lettuce 7. cheese 8. pepitas/sunflower seeds 9. Store tortilla chips, avocados and dressing separately and toss right before serving.
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