Southwest Chicken Salad

What Is Southwest Chicken Salad, Anyway?

Southwest flavors from easy taco seasonings spice up the chicken to top crispy Romaine lettuce and classic taco toppings. The results are kinda like Taco Tuesday and Salad Sunday had a baby. You can throw this together for lunch, dinner, meal prep, or that “I should eat something green” moment.

Plus, it’s super economical. Most of the ingredients are pantry staples, and you can use fresh, canned, or frozen veggies, depending on what’s hiding in your kitchen. Your wallet will love you, and so will your taste buds.

How to Make Southwest Chicken Salad

1. Prep – Sprinkle the boneless, skinless chicken breasts evenly on both sides with salt, pepper, and your taco seasoning mix. Butterfly them if desired for more even cooking.
2. Grill the corn (canned and frozen corn work fine). (Photo 1)
3. Cook the chicken on a grill pan or skillet with about a tablespoon of oil until cooked through, about 5 minutes per side. You could also do this on the grill or use leftover chicken. (Photo 2)
4. Rest – Remove the chicken from the pan and let it rest for 5-10 minutes. Then, cut it into bite-sized pieces.
5. The Dressing – Make the dressing by whisking the mayonnaise, sour cream (or Greek yogurt), buttermilk, lemon or lime juice, granulated onion, garlic, Worcestershire sauce, sriracha, parsley, dill, salt, and pepper. Mix well and adjust seasonings. (Photo 3-4)

1. Assemble – Layer the Romaine lettuce, sliced chicken breasts, bell pepper, Roma tomatoes (or cherry tomatoes), black beans, corn, cilantro, avocado, and green onions in a large bowl. Then add salsa, plantain or tortilla chips, shredded Jack, and other optional toppings like cheese. (Photo 5)
2. Serve – Refrigerate until ready to use, drizzle some of the dressing on the salad, and serve the rest on the side so everyone can put on as much as they want. (Photo 6)

Recipe Variations

• Vegetarian? Skip the chicken and add grilled mushrooms or tofu.
• Low carb? Lose the chips and swap beans for extra greens.
• Want it dairy-free? Use vegan mayo and sour cream alternatives for the dressing.
• Heat junkie? Same! Double the sriracha or throw in a few jalapeño slices.

Tips and Tricks

• Marinate that chicken! Even just 30 minutes in lemon juice, olive oil, and seasoning will level it up.
• Grill the corn for maximum flavor (or cheat with frozen fire-roasted corn—no one will know).
• Don’t skip the chips. Seriously. They add crunch, sass, and life. Plus, you can get creative: wonton strips, Frito Lay’s corn chips for a Petro knock-off, my favorite grain-free plantain chips, etc. Try toasted nuts for a low-carb version.

Make-Ahead and Storage Instructions 

This salad is what meal prep dreams are made of, amigos! To make ahead, grill the chicken and mix the dressing up to 2 days in advance. Keep everything in separate containers to avoid fogginess.

The ranch dressing stays fresh in the fridge for 4-5 days. Want to have a lunch-ready salad in your fridge when you wake up in the morning? Layer salad ingredients in a mason jar—dressing at the bottom and greens at the top. Then shake it up when you’re ready to eat!

What Goes With Southwest Chicken Salad

A side of lime wedges for an extra zing is always a good idea. To bulk up this meal, serve it with sweet potato fries or roasted plantains. Or go full-on fiesta with a mango salsa appetizer.

More Super Tasty Southwest Recipes

• Ranch Style Beans
• Cowboy Casserole Cornbread
• Fiesta Chicken Casserole
• Quinoa Stuffed Bell Peppers
• Chicken Taquitos

This blog post was originally published in April 2016 and has been updated with additional tips and beautiful photos