Starring seasoned chicken, a bright cilantro lime dressing, corn, beans, and greens, this southwest salad is packed with incredible flavor and will leave you satisfied for hours.
While I love classic Taco Salad, this Southwest Salad with Grilled Chicken is my all-time favorite Tex-Mex Salad. In fact, it ranks up there as one of my all-time favorites recipes!
Made with all of my favorite taco toppings, grilled seasoned chicken, and the most insanely delicious Cilantro Lime Dressing, it is easy to see why I turn to making this Southwest Chicken Salad time and time again!
Reasons to Love this Southwest Salad
- Copycat Recipe Made Better. This recipe is my version of a restaurant-style Southwest Salad. But this recipe is lighter, tastier, and made with much fresher ingredients.
- Simple Recipe With Bold Flavors. While this Southwest Chicken Salad is ready in under 30 minutes, the salad is anything but boring! The contrast between the seasoned, charred chicken, crisp-fresh vegetables, and a bright, creamy dressing is just magical.
- Light, Yet Satisfying. This chicken southwest salad features lean protein and tons of fresh produce that will leave you feeling satisfied for hours, without the food coma!
- Customizable. You can omit or swap out ingredients to in this Southwest Chicken Salad to make it fit your dietary needs, restrictions, and taste buds.
Ingredients for Southwest Salad
Don't be intimidated by the amount of ingredients in this photo! Some are optional and most are pantry staples you likely have on hand and will help to create the Cilantro Lime Dressing and season the chicken.
How to Make the Best Southwest Salad
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Season and Grill Chicken
This recipe keeps it simple! Simply season your chicken with Taco Seasoning, Adobo Seasoning, or Fajita Seasoning and then grill, bake, or broil the chicken. I have provided directions for all methods in the recipe card.
Opt for Homemade Dressing
While you can certainly purchase a premade dressing, I strongly recommend making the dressing for this southwest salad yourself. The dressing is super easy to prepare (pop everything in a blender and blend) and the flavor is unbeatable!
Assemble Right Before Serving
Just like most salads, it is best to assemble immediately before serving. You can opt to toss everything together, or assemble as a cobb salad for a stunning presentation.
Recipe Modifications for Southwest Salad
One of the many things I love about this salad is that you change up the ingredients based on your preference and dietary needs. Use this recipe as a starting point to create a Southwest Salad that is perfect for YOU!
- Customize the Toppings: Swap out the black beans for pinto beans. Use leftover taco meat or Sofritas in place of the grilled chicken. Omit the cheese, add more veggies, add leftover corn salsa to your salad. Let your tastebuds guide you!
- Vegetarian Option: Make this Southwest Salad meatless, by doubling the beans and omitting the chicken.
- Swap out the Cilantro Lime Dressing for a Salsa Ranch Dressing. If you don't care for cilantro, or are looking for a creamy dressing, combine ranch dressing and add 1-2 teaspoons of taco seasoning and a a tablespoon or two of salsa for a flavorful Tex-Mex Ranch Dressing.
More Hearty & Delicious Salad Recipes
If you tried this Southwest Chicken Salad, I would love for you to leave a comment and review below.
Southwest Salad
Ingredients
For the Chicken
- 2 small boneless, skinless chicken breasts or boneless, skinless chicken thighs
- 1 tablespoon taco seasoning
- 2 teaspoons olive oil
For the Salad
- 2 hearts romaine lettuce chopped
- 1 (15 ounce) can black beans or pinto beans rinsed and drained
- 1 cup frozen corn defrosted
- ½ pint cherry tomatoes sliced in half
- 1 large Haas avocado diced
- 1 cup sweet bell peppers sliced
- ½ cup shredded cheddar cheese optional
- tortilla strips or chips optional
Cilantro Lime Dressing
- 1 teaspoon lime zest
- ¼ cup fresh lime juice 3-4 limes
- ⅓ cup extra virgin olive oil or avocado oil
- 1 tablespoon honey or agave
- ½ teaspoon kosher salt
- 1 clove garlic optional
- ½ cup cilantro leaves stems removed
- ½ small jalapeno seeds and ribs removed (optional)
- 1 tablespoon water if needed
Instructions
For the Chicken
- Preheat the oven to 400℉ degrees F or a grill/grill pan to medium-high heat.
- Trim the chicken of any fat. Brush the chicken with olive oil and season the chicken breasts evenly with taco seasoning on all sides.
- Grill the chicken for 6-7 minutes per side, or until the chicken reaches 165℉ Alternatively bake the chicken for 15-18 minutes, or until the chicken reaches 165℉ or broil the chicken for 4-5 minutes per side, watching closely not to burn.
- Once cooked, allow the chicken to rest on a cutting board for 5-10 minutes before slicing it into bite-sized cubes or strips.
Cilantro Lime Dressing
- To a small blender or food processor, combine the fresh lime juice, lime zest, olive oil, honey, salt, garlic clove, cilantro, and jalapeno. Blend on high speed until everything is broken down and the dressing is smooth. Add water if, 1 tablespoon at a time, if needed to smooth. Taste and add salt if needed.
For the Southwest Salad
- In a large salad bowl or platter, lay out the chopped romaine. Top with the beans, tomatoes, corn, peppers, cheese, and avocado. Top with chicken and serve with the dressing and tortilla chips on the side. Serve immediately for best results.
Robert Brewer
Love this salad! Please tell me which mini chopper do you use for making the lime cilantro dressing?
Kristen Chidsey
Hi Robert! I use a nutribullet to make dressing like this. A small food processor works well too.
April
I LOVE this salad! Such great flavors and so easy to toss together!
Kristyn
Cobb salads are the best, especially paired with the cilantro lime dressing. It brings all the flavors together!! I've been eating this salad all summer!
Kristen Chidsey
Wonderful! I love hearing you enjoy it, Kristyn!
Sharina
Want a heavy salad yet it's very healthy. SouthWest Chicken Salad is perfect for you. Even your kids will love this.
Lux
This was really good! I was looking for an easy dinner idea, so I bought some frozen "fajita chicken" instead of making my own. Also replaced the cilantro and jalapeno in the dressing with half of an avocado. Maybe a controversial choice, but it made it very creamy and thick (had to add a little water to get it to pour). My brother still thought it was too acidic and added a tbsp or so of ranch straight into his salad. I tried it too, and it really helps. He told me to just make avocado ranch next time, lol. Oh well, live and learn. Anyway, thanks for sharing!
Kristen Chidsey
I don't think you can ever go wrong with avocado! But it would need additional liquid to help loosen it up. For sweetness, you could always add in a touch of honey (or ranch works too!)
Christine
I'm confused on the dressing ingredients. I don't see avocado listed in ingredients. I noticed higher on the page it mentions avocado in the dressing. It also isn't mentioned in the instructions.. can you leave it out? If not, how much do you use?
Kristen Chidsey
Hi Christine! The dressing is for a Cilantro Lime Dressing, but the salad itself has diced avocado.
Karen from Michigan:)
MMM! WAY BETTER THAN MCDONALD's SOUTHWEST SALAD! DELISHHH!
Kristen Chidsey
WAHOO!!! I love hearing you enjoyed so much Karen! Thanks for leaving a review.
julia
The instructions for the chicken are great, I have made chicken again this way several times after initially making this recipe.
My family found the dressing extremely strong and it sorta ruined eating the salad as we found out after we had already dressed the salad.
I would much prefer Chipotle ranch or something creamier and less acidic.
Kristen Chidsey
Hi Julia! I am glad you enjoyed the chicken, but sorry the dressing was too acidic for you. You have to really love cilantro to enjoy this salad dressing. You may just want to mix together 2 tablespoons salsa with 1/2 cup ranch to use in the future. 🙂
Raquel
Absolutely delicious! My family loved it. I love that it has the Mexican food flavors, but yet very different. My limes were bad, so I improvised and made a salsa ranch dressing instead. I am wheat-free, so I made corn quesadillas instead of flour.
Kristen Chidsey
YAY!! I love to hear your family enjoyed this Raquel. And great swaps--we often use corn tortillas ourselves. And I love the sound of your salsa ranch dressing.
Kristen Chidsey
Thank you so much Debra!! I just linked back up. Love #FoodieFriday
Kristen Chidsey
I bet yours will be fabulous Liz.
Kristen Chidsey
Then you will LOVE this dressing for sure Cynthia!
Maria
Always on the quest for new chicken salad recipes- love this one!
Kristen Chidsey
This is a good one for sure!
Shashi at RunninSrilankan
Kristen, you don't have to tell me twice - this salad surely is spectacular! I LOVE your twist on the classic cobb salad and I LOVE your use of tortillas instead of croutons as I abhor croutons!
Kristen Chidsey
Thanks Shashi!! #3 is indeed crucial!