This Southwest Chicken Salad is fresh, colorful, and loaded with bold Tex-Mex flavors. Tender chicken, crisp lettuce, black beans, corn, tomatoes, avocado, and a zesty dressing come together to create a healthy and satisfying meal that’s perfect for lunch or dinner.
Ingredients
For the Salad
- 2 cups cooked chicken breast, diced or shredded
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
For the Southwest Dressing
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Dressing
In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper until smooth.
Refrigerate until ready to use.
Step 2: Assemble the Salad
In a large salad bowl, combine the romaine lettuce, chicken, tomatoes, corn, black beans, avocado, cheddar cheese, red onion, and cilantro.
Step 3: Toss and Serve
Drizzle the dressing over the salad and toss gently until everything is evenly coated.
Serve immediately.
Optional Toppings
- Tortilla strips
- Crushed tortilla chips
- Jalapeño slices
- Sliced black olives
- Extra avocado
- Pico de gallo
Tips
- Use grilled chicken for the best flavor.
- Make the dressing ahead of time for even better taste.
- Keep the avocado separate until serving if meal prepping.
Storage
Store the salad and dressing separately in the refrigerator for up to 3 days.
Conclusion
This Southwest Chicken Salad is packed with protein, fresh vegetables, and a creamy, zesty dressing. It’s a delicious, wholesome meal that’s easy to make and full of flavor.
ENJOY!
