Southwest Chicken Salad – Easy Healthy Dinner

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Southwest Chicken Salad is the perfect combination of bold flavors, fresh ingredients, and satisfying protein, making it a go-to recipe for busy weeknights or healthy lunches. Juicy, spice-rubbed chicken pairs beautifully with crisp romaine lettuce, black beans, sweet corn, creamy avocado, and a zesty cilantro-lime dressing that ties everything together. Every bite delivers smoky, tangy, and savory flavors that feel indulgent while still being wholesome and nourishing.

This easy recipe is ideal when you want something quick, filling, and packed with texture. The chicken can be cooked in the air fryer or skillet, the dressing comes together in minutes, and the salad itself is endlessly customizable. Whether you’re meal prepping for the week, feeding your family, or serving guests, Southwest Chicken Salad is a crowd-pleasing dish that feels fresh, vibrant, and restaurant-quality without the hassle.

Why You’ll Love This Recipe

• Easy recipe with simple prep and flexible cooking methods
• Packed with protein and fresh vegetables
• Bold southwest flavors that are family-approved
• Beginner-friendly and completely no-fail
• Perfect for lunch, dinner, or meal prep
• Budget-friendly and made with simple ingredients

About the Ingredients

Chicken Breasts
Boneless, skinless chicken breasts provide lean protein and soak up the southwest seasoning beautifully. Slicing them into cutlets helps them cook quickly and evenly.

Southwest Spices
Chili powder, cumin, smoked paprika, garlic powder, onion powder, and optional cayenne create a smoky, slightly spicy flavor profile that defines this salad.

Olive Oil
Helps the spices adhere to the chicken while keeping it juicy during cooking.

Greek Yogurt
Forms the creamy base of the cilantro-lime dressing while keeping it lighter and protein-rich.

Mayonnaise
Adds richness and balances the tanginess of the yogurt and lime.

Fresh Cilantro
Brings freshness and authentic southwest flavor to the dressing.

Lime Juice
Adds brightness and acidity that enhances every ingredient in the salad.

Romaine Lettuce
Crisp and sturdy, romaine holds up well under the creamy dressing.

Black Beans & Corn
Add fiber, texture, and a subtle sweetness that complements the spices.

Avocado
Adds creaminess and healthy fats, making the salad extra satisfying.

Tortilla Strips & Cotija Cheese
Optional garnishes that add crunch and salty contrast for a restaurant-style finish.

Tips & Tricks

• Pat the chicken dry before seasoning for better browning
• Let cooked chicken rest before slicing to keep it juicy
• Toss salad gently to avoid mashing the avocado
• Add dressing gradually so the salad doesn’t get overdressed
• Prep ingredients ahead for faster assembly

These easy kitchen hacks help ensure consistent, delicious results.

Pro Tips

• Use a meat thermometer to avoid overcooking the chicken
• Double the dressing and store it for wraps or bowls
• Grill the chicken for a smoky summer version
• Add lime zest to the dressing for extra brightness
• Serve immediately for the freshest texture

Step-by-Step Instructions

1. Pat the chicken breasts dry with paper towels. Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper in a small bowl.
2. Rub the seasoning evenly over both sides of the chicken cutlets. Drizzle with olive oil and toss to coat.
3. Air Fryer Method: Preheat air fryer to 375°F (190°C). Cook chicken in a single layer for 12–15 minutes, flipping halfway, until internal temperature reaches 165°F (74°C).
4. Skillet Method: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes per side until golden and cooked through.
5. Let chicken rest for 5 minutes, then slice or dice into bite-sized pieces.
6. In a bowl, whisk together Greek yogurt, mayonnaise, cilantro, lime juice, garlic, cumin, salt, and black pepper. Thin with water or milk if needed.
7. In a large bowl, combine romaine lettuce, black beans, corn, cherry tomatoes, red onion, avocado, and red bell pepper.
8. Add the chicken to the salad. Drizzle with dressing and toss gently to combine.
9. Garnish with tortilla strips and cotija cheese if desired. Serve immediately.

These easy step-by-step instructions make this one of the best salad recipes for quick meals.

Variations

• Spicy Southwest Salad: Add extra cayenne or sliced jalapeños
• Dairy-Free Option: Use dairy-free yogurt and skip the cheese
• Low-Carb Version: Omit beans and corn
• Southwest Chicken Wrap: Serve in tortillas instead of lettuce
• Meal Prep Bowls: Layer ingredients and keep dressing separate

These customizable recipe variations make this salad perfect for any diet or occasion.

How to Store Southwest Chicken Salad

Store leftover Southwest Chicken Salad components separately for best results. Keep cooked chicken and chopped vegetables in airtight containers in the refrigerator for up to 4 days. Store dressing in a sealed jar for up to 5 days.

Once dressed, the salad is best eaten immediately, as the lettuce will soften over time. This recipe works well as a make-ahead meal when components are stored separately.

Frequently Asked Questions

Can I make Southwest Chicken Salad ahead of time?
Yes. Prep the chicken, vegetables, and dressing ahead, then assemble just before serving.

Can I grill the chicken instead?
Absolutely. Grilled chicken adds extra smoky flavor and works perfectly.

Is this salad healthy?
Yes. It’s high in protein, loaded with vegetables, and uses wholesome ingredients.

What can I substitute for cotija cheese?
Feta cheese or shredded queso fresco work well.

Can I make it spicier or milder?
Yes. Adjust the cayenne and chili powder to your heat preference.

Southwest Chicken Salad with Creamy Cilantro-Lime Dressing

A bold, fresh Southwest chicken salad loaded with juicy spiced chicken, crisp romaine, black beans, corn, avocado, and a creamy cilantro-lime yogurt dressing. Perfect for meal prep, lunch, or a hearty dinner salad.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: Mexican-Inspired, Southwest

Calories: 420

Ingredients Method Notes

Ingredients

  

• 2 lb boneless, skinless chicken breasts sliced horizontally into 1/2-inch cutlets
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne pepper optional
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup Greek yogurt plain
• 1/4 cup mayonnaise
• 1/4 cup fresh cilantro packed, chopped
• 2 tbsp lime juice freshly squeezed
• 1 clove garlic minced
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1 pinch black pepper
• 1–2 tbsp water or milk to thin dressing
• 8 cups romaine lettuce chopped
• 1 cup black beans rinsed and drained
• 1 cup corn fresh, frozen (thawed), or canned
• 1 cup cherry tomatoes halved
• 1/2 red onion thinly sliced or diced
• 1 avocado diced
• 1/2 red bell pepper diced
• 1/2 cup crispy tortilla strips optional garnish
• 2 tbsp cotija cheese crumbled, optional

Method

 

1. Pat chicken dry. Mix all southwest seasoning spices together and rub evenly over chicken. Drizzle with olive oil.
2. Air fry at 375°F for 12–15 minutes, flipping halfway, or cook in a skillet over medium-high heat for 5–7 minutes per side until internal temperature reaches 165°F.
3. Let chicken rest 5 minutes, then slice or dice.
4. Whisk together Greek yogurt, mayonnaise, cilantro, lime juice, garlic, cumin, salt, and pepper. Thin with water or milk as needed.
5. In a large bowl, combine lettuce, black beans, corn, tomatoes, onion, avocado, and bell pepper.
6. Add chicken and toss with desired amount of dressing.
7. Serve topped with tortilla strips and cotija cheese if desired.

Notes

Great for meal prep—store salad and dressing separately for best texture. Dressing keeps well for up to 4 days refrigerated.

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