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.)
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Cooked chicken breast (grilled, shredded, or chopped)
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Romaine lettuce (chopped)
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Cherry tomatoes (halved)
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Black beans (rinsed and drained)
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Corn (fresh, canned, or thawed from frozen)
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Avocado (diced)
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Red onion (thinly sliced)
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Shredded cheddar or Monterey Jack cheese
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Tortilla strips or crushed tortilla chips (optional for crunch)
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Fresh cilantro (chopped, optional)
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Southwest-style dressing or a mix of ranch and taco seasoning
Directions
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I chop the lettuce and place it in a large salad bowl.
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I top it with chicken, black beans, corn, tomatoes, avocado, red onion, and cheese.
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I drizzle the Southwest dressing over the top and gently toss to combine.
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I sprinkle tortilla strips and cilantro over the salad just before serving.
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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.
Quick Southwest Chicken Salad
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Quick Southwest Chicken Salad is a fast, fresh, and flavorful dish loaded with juicy chicken, black beans, corn, avocado, and a zesty Southwest dressing. It’s the perfect light yet satisfying meal for lunch, dinner, or meal prep.
- Author: Ella
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken breast (grilled, shredded, or chopped)
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh, canned, or thawed)
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup tortilla strips or crushed tortilla chips (optional)
- 2 tbsp chopped fresh cilantro (optional)
- 1/3 cup Southwest-style dressing or a mix of ranch and taco seasoning
Instructions
- Place chopped romaine lettuce in a large salad bowl.
- Top with cooked chicken, black beans, corn, cherry tomatoes, avocado, red onion, and shredded cheese.
- Drizzle with Southwest dressing and toss gently to combine.
- Sprinkle with tortilla strips and cilantro just before serving.
- Serve immediately or chill for 15 minutes for a more refreshing salad.
Notes
- Use chipotle ranch or lime vinaigrette for a different flavor profile.
- Add jalapeños or hot sauce for extra heat.
- Make it vegetarian by skipping chicken and adding more beans or grilled tofu.
- Serve in taco bowls or tortillas for a fun twist.
- Store ingredients separately from dressing for best texture.
Nutrition
- Serving Size: 1/4 of salad
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg