Southwestern Chicken Salad
Topped with cheese and fresh veggies, this Southwestern Chicken Salad features perfectly seasoned chicken and ingredients inspired by southwestern flavors!

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This simple meal is perfect for spring and summer dining thanks to lots of fresh produce and bold flavors. A great way to turn a simple salad into an incredible dinner or lunch!
Why This Recipe Works
Featuring perfectly seasoned chicken and lots of crunch from fresh ingredients, this is an amazing take on a salad. With slightly spicy chicken and a homemade dressing, the mouthwatering flavors are guaranteed to satisfy.
With super-easy prep and cooking, this salad comes together under 30 minutes! Great for an easy meal any night of the week.
And for even more all-in-one salads, try my Grilled Shrimp Cobb Salad or a Crispy Chicken Salad with Chipotle Ranch Dressing!
Ingredients Needed

- Chicken Breasts: You can also use
- Seasonings: The chicken has lots of flavor thanks to a blend of smoked paprika, onion powder, garlic powder, salt, cumin, red pepper flakes, and brown sugar for sweetness.
- Fresh Lime Juice
- Chipotle Ranch Dressing: Buy a pre-made version at the store or make your creamy dressing with mayonnaise, chipotle pepper, lime juice, ranch seasoning, milk, and smoked paprika.
- Romaine Lettuce
- Canned Black Beans
- Veggies: I used corn, tomatoes, yellow bell pepper, red onion, and avocado.
- Fresh Chopped Cilantro
- Shredded Cheese: I like Pepper Jack for this salad but other kinds of cheese will also work.
- Tortilla Strips: A fun and crunchy topping!
How to Make this Southwestern Chicken Salad

- Step 1: Combine all of the seasonings in a small bowl.
- Step 2: Toss chicken breasts with oil and seasoning blend until well coated.
- Step 3: Heat a skillet, grill, or griddle to medium-high heat and add the seasoned chicken.
- Step 4: Cook chicken for 3 to 4 minutes on each side.

- Step 5: In a medium bowl, combine all of the dressing ingredients.
- Step 6: Once the chicken has had time to sit, slice into smaller pieces. Add lettuce to a large bowl and add chicken, dressing, and desired toppings. Top with fresh cilantro and enjoy!

Recipe Tips
- Feel free to use boneless, skinless chicken thighs instead. They'll need an extra minute or two of cooking time on each side.
- Cheddar cheese or a Mexican blend are also a great options for the cheese.
- If your chicken breasts are particularly thick, cut them into thinner pieces or use a tenderizer to pound them flatter.
- You'll likely have leftover chipotle peppers--put them in a freezer bag and freeze for another use sometime later.
- For even more flavor, season with chili powder or even taco seasoning!
- If you have leftover chicken, store in an airtight container in the fridge for 3 to 4 days. You can also freeze for a month or longer.
- Reheat the chicken in the air fryer or in a skillet on the stovetop. Spritz with some oil to prevent drying out. Allow frozen chicken to thaw in the fridge before reheating.

Recipe FAQ's
The inclusion of corn and beans as toppings, as well as the spicy and tangy dressing and spicy chicken breast give this salad a distinctly southwestern flavor.
Romaine lettuce is usually my go-to for any kind of salad, but iceburg lettuce or a lettuce blend is also great. You could also use other greens like baby spinach or arugula.
More Salad Recipes
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Southwestern Chicken Salad
Equipment
Ingredients
- 2 boneless skinless chicken breasts about 1 1/2 pounds about 1/2 inches thick
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lime juice
For The Chipotle Ranch Dressing
- 1 cup mayonnaise
- 1 chipotle pepper with adobo finely chopped
- 2 tablespoons lime juice
- 2 tablespoons ranch seasoning
- 1/4 cup milk
- 1/2 teaspoon smoked paprika
For the Salad
- 4 cups Romaine lettuce chopped
- 1 15 ounce can black beans drained and rinsed
- 1 1/2 cups corn fresh or frozen thawed
- 1/2 cup red onion sliced
- 1/4 cup cilantro chopped
- 1 1/2 cups pepper Jack cheese shredded
- 1 small yellow bell pepper diced
- 1 1/2 cups cherry tomatoes cut in half
- 1 avocado
- 1 cup tortilla strips
Instructions
- In a small bowl add the spices and mix until combined.
- Place the chicken breasts into a bowl and add the olive oil and spices and toss until full coated.
- Heat a grill on medium high heat and add the chicken breasts. Cook for 3-4 minutes flip and cook another 3-4 minutes or until internal temperature reaches 165 degrees. Remove to a plate to rest.
- In a small bowl mix the dressing ingredients until combined.
- Slice the chicken breasts into thin slices.
- Add the salad ingredients to a large bowl topped with the cooked sliced chicken and serve!
Notes
- If your chicken breasts are thick, cut them in half horizontally or pound them out using a meat mallet to get them about 1/2 inch thick.
- You will have extra chipotles from the can, just place the remaining into a freezer bag and freeze for another use.