Quick Southwest Chicken Salad

Quick Southwest Chicken Salad is a vibrant, zesty, and satisfying dish packed with bold flavors and fresh ingredients. I toss juicy grilled or shredded chicken with crisp romaine, black beans, corn, and avocado, then top it with a tangy Southwest-style dressing. It’s a refreshing and filling salad that comes together in minutes, perfect for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

I love this salad because it’s quick, flavorful, and full of texture. It’s got the right balance of protein, crunch, and creamy elements, making it feel like a complete meal. I can throw it together with leftover chicken or rotisserie chicken and customize it however I like. It’s light but hearty, and perfect when I want something fresh that doesn’t skimp on taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast (grilled, shredded, or chopped)

• Romaine lettuce (chopped)

• Cherry tomatoes (halved)

• Black beans (rinsed and drained)

• Corn (fresh, canned, or thawed from frozen)

• Avocado (diced)

• Red onion (thinly sliced)

• Shredded cheddar or Monterey Jack cheese

• Tortilla strips or crushed tortilla chips (optional for crunch)

• Fresh cilantro (chopped, optional)

• Southwest-style dressing or a mix of ranch and taco seasoning

Directions

1. I chop the lettuce and place it in a large salad bowl.

2. I top it with chicken, black beans, corn, tomatoes, avocado, red onion, and cheese.

3. I drizzle the Southwest dressing over the top and gently toss to combine.

4. I sprinkle tortilla strips and cilantro over the salad just before serving.

5. I serve immediately, or chill for 15 minutes if I want it extra refreshing.

Servings and timing

This salad serves 4.
Prep time: 10 minutes
Cook time: 0 minutes (if chicken is pre-cooked)
Total time: 10 minutes

Variations

Sometimes I use chipotle ranch or lime vinaigrette instead of Southwest dressing. If I want to spice it up, I add jalapeños or a splash of hot sauce. For a vegetarian version, I skip the chicken and add more beans or some grilled tofu. I’ve also served it in taco bowls or wrapped it in tortillas for a fun twist.

Storage/Reheating

I store the salad ingredients separately from the dressing to keep everything crisp. When I’m ready to eat, I toss it all together. Dressed salad should be eaten within a day, but undressed components last in the fridge for up to 3 days. I don’t reheat this salad—it’s best served cold.

FAQs

Can I use rotisserie chicken?

Yes, I often shred rotisserie chicken for this salad when I need a fast and easy option.

What’s in Southwest dressing?

It typically includes ingredients like ranch dressing, lime juice, cumin, chili powder, garlic, and sometimes a bit of salsa or chipotle.

Can I make this salad ahead of time?

Yes, I prep all the ingredients and store them separately. I add avocado and dressing just before serving to keep things fresh.

What kind of cheese works best?

I usually use shredded cheddar or Monterey Jack, but pepper jack adds a nice kick if I want more spice.

Is this salad good for meal prep?

Absolutely. I portion the undressed salad into containers and keep the dressing in a separate container. It holds up well for up to 3 days.

Conclusion

Quick Southwest Chicken Salad is one of my favorite go-to meals when I want something fast, fresh, and full of flavor. It’s easy to customize, perfect for meal prep, and satisfying enough to stand on its own. Whether I’m feeding a group or just making lunch for myself, this salad always hits the spot.