Why You’ll Love This Recipe
Healthy Southwest Chicken Salad is a vibrant, hearty meal packed with protein and fresh veggies. Featuring grilled chicken, black beans, corn, and a zesty lime dressing, it’s the perfect combination of bold flavors and wholesome ingredients. Ideal for lunch or a light dinner, this salad is as satisfying as it is nutritious.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast (grilled and sliced)romaine lettuce (chopped)black beans (drained and rinsed)corn kernels (fresh, canned, or grilled)cherry tomatoes (halved)red bell pepper (diced)red onion (thinly sliced)avocado (sliced)cilantro (chopped)lime juiceolive oilcuminchili powdergarlic powdersalt and pepper
directions
In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, garlic powder, salt, and pepper to make the dressing.
Grill the chicken breast until fully cooked, then let rest and slice thinly.
In a large salad bowl, combine romaine lettuce, black beans, corn, cherry tomatoes, red bell pepper, and red onion.
Top with sliced chicken, avocado, and chopped cilantro.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately for best flavor and texture.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 10-12 minutesTotal time: 25-30 minutes
Variations
Swap chicken for grilled shrimp or tofu for a pescatarian or vegetarian version.
Add crushed tortilla chips for a crunchy topping.
Use Greek yogurt-based dressing for a creamier texture.
Include jalapeños for extra heat.
Add shredded cheese like cheddar or cotija for more richness.
storage/reheating
Store leftover salad components separately in airtight containers in the fridge for up to 3 days.Dress the salad just before serving to maintain freshness.Chicken can be reheated in a skillet or microwave before adding to the salad.
FAQs
Can I make this salad ahead of time?
Yes, prep all components in advance and assemble just before eating.
Is this salad low in calories?
Yes, it’s a nutrient-dense, low-calorie option depending on portion size and dressing amount.
Can I use rotisserie chicken?
Absolutely, it’s a convenient and flavorful substitute.
How can I make the dressing creamier?
Add a spoonful of Greek yogurt or mashed avocado.
Can I make it spicy?
Yes, add hot sauce, jalapeños, or extra chili powder.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free—just double-check seasoning mixes.
Can I use a store-bought dressing?
Yes, but opt for a Southwest-style or lime vinaigrette for best flavor match.
What kind of beans work best?
Black beans are traditional, but pinto or kidney beans can be used.
Can I add rice or quinoa?
Yes, both make excellent additions to turn it into a burrito bowl.
Can I pack this for lunch?
Yes, just keep the dressing and avocado separate until ready to eat.
Conclusion
Healthy Southwest Chicken Salad is a flavorful, filling dish that brings the bold tastes of the Southwest to your table. Easy to make and endlessly customizable, it’s perfect for meal prep, weekday lunches, or a light but satisfying dinner. Fresh, colorful, and full of zest, this salad is sure to become a go-to in your healthy meal rotation.
Print
Healthy Southwest Chicken Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Salad
- Method: Grilling / Tossing
- Cuisine: Southwestern
- Diet: Low Fat
Description
A vibrant, nutritious salad featuring grilled chicken, black beans, avocado, and a zesty lime-cilantro dressing—perfect for a healthy Southwest‑inspired meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt & pepper, to taste
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, canned, or thawed frozen)
- 1/2 avocado, diced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp honey or agave
- 1 clove garlic, minced
- 1/2 tsp cumin
- Salt & pepper, to taste
Instructions
- Preheat grill or skillet to medium‑high heat.
- Rub chicken breasts with chili powder, cumin, salt, and pepper.
- Grill or cook chicken until internal temperature reaches 165 °F, about 6–7 minutes per side. Remove and let rest 5 minutes.
- Meanwhile, whisk together olive oil, lime juice, honey, garlic, cumin, salt, and pepper in a bowl.
- In a large serving bowl, combine salad greens, cherry tomatoes, black beans, corn, avocado, red onion, and cilantro.
- Slice the rested chicken and arrange on top of salad mixture.
- Drizzle with dressing and gently toss to combine.
- Serve immediately, optionally with extra lime wedges.
Notes
- For extra heat, add chopped jalapeño or a pinch of cayenne to dressing.
- Meal‑prep tip: Keep dressing separate and add just before serving to retain freshness.
- Feel free to swap romaine or baby spinach for mixed greens.