Southwest chicken salad is a fresh, filling dinner salad loaded with grilled chicken, crisp greens, black beans, corn, avocado, and plenty of crunch. It has that mix of creamy, crisp, savory, and fresh flavors that makes it feel like a full meal instead of just a side salad.
A Quick Look at the Recipe
✅ Recipe Name: Southwest Chicken Salad
🕒 Ready In: ~20 minutes
👪 Serves: 4 servings
🍽 Calories: ~520 per serving (estimated)
🥣 Main Ingredients: Romaine, spring mix, grilled chicken, black beans, corn, cherry tomatoes, avocado, bell pepper, cheese, tortilla strips, pepitas
📖 Dietary Info: Gluten-free option
👌 Difficulty: Easy - chop, layer, toss, serve
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This is the kind of salad that works well for both weeknight dinners and meal prep because it is easy to assemble and has a lot going on in every bite. Between the chicken, beans, cheese, tortilla strips, and pepitas, it is hearty, flavorful, and satisfying enough to keep you full.
If you want more easy meal-sized salads and bowls, try our Greek Shrimp Salad, Grinder Salad, or Tuna Poke Bowl.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Southwest Chicken Salad:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Southwest Chicken Salad:
- Recipe Notes & Tips:
- How to Store:
- Southwest Chicken Salad FAQs:
- More Dinner Recipes You'll Love
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- Southwest Chicken Salad
Why You'll Love this Southwest Chicken Salad:
Hearty enough for dinner: With grilled chicken, black beans, cheese, avocado, and crunchy toppings, this salad feels like a full meal.
Lots of texture: Every bite has a mix of crisp lettuce, juicy tomatoes, creamy avocado, crunchy tortilla strips, and pepitas.
Great for meal prep: You can prep most of the ingredients ahead of time and assemble it when ready to eat.
Fresh and flavorful: This Southwest chicken salad has a good balance of savory, creamy, crisp, and fresh flavors.
Key Ingredients:
- grilled chicken. This makes the salad hearty and filling enough for a full meal. Using cooked chicken also keeps the recipe quick and easy to assemble.
- romaine and spring mix. The mix of greens gives the salad both crisp texture and a softer base, which makes it feel a little more balanced.
- black beans and corn. These add heartiness, color, and that classic Southwest-style flavor.
- avocado. Adds creaminess and helps balance the crunchier ingredients.
- tortilla strips and pepitas. These bring the crunch and give the salad more texture in every bite.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different protein: Cooked shrimp, steak, or ground turkey all work well instead of grilled chicken.
- Swap the greens: Use all romaine, all spring mix, or add chopped kale if you want a heartier base.
- Make it dairy-free: Leave out the cheese or use a dairy-free shredded cheese alternative.
- Skip the tortilla strips: You can leave them out or use crushed tortilla chips if that is what you have.
- Add more heat: Toss in sliced jalapeños or use a spicy dressing if you want more kick.
How to Make Southwest Chicken Salad:
- Step 1: Add the romaine and spring mix to a large serving bowl. Arrange the black beans, corn, cherry tomatoes, bell pepper, and avocado over the greens.
- Step 2: Top with the sliced grilled chicken, shredded cheese, pepitas, and tortilla strips. Toss with your favorite dressing just before serving, or serve the dressing on the side.
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Recipe Notes & Tips:
- Use cooled chicken: Let the grilled chicken cool slightly before adding it so the greens stay crisp.
- Add the avocado last: This helps keep it looking fresh and keeps it from getting smashed while assembling the salad.
- Wait to add the crunchy toppings: Add the pepitas and tortilla strips right before serving so they stay crisp.
- Layer for presentation or toss to serve: You can arrange everything on top for a prettier salad or toss it all together if that is easier.
- Dress just before serving: Adding the dressing at the end keeps the greens from wilting too soon.
How to Store:
Refrigerator: Store the salad in an airtight container in the refrigerator for up to 2 days.
Keep the dressing separate: For the best texture, store the dressing on the side and add it just before serving.
Wait on the crunchy toppings: Keep the tortilla strips and pepitas separate until ready to eat so they stay crisp.
Best fresh: This salad is best the day it is made, especially once the avocado is added.
Southwest Chicken Salad FAQs:
This salad goes well with creamy dressings like avocado lime ranch, chipotle ranch, or a cilantro lime dressing. A tangy vinaigrette can also work, but creamy dressings usually pair best with the black beans, corn, avocado, and chicken.
Yes, this can be made ahead of time if you keep the dressing and crunchy toppings separate until serving. You can also prep the chicken, chop the vegetables, and portion the greens in advance to make assembly quicker later.
To keep it from getting soggy, wait to add the dressing, avocado, tortilla strips, and pepitas until just before serving. Storing the ingredients separately helps the greens stay crisp and the toppings keep their texture.
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Southwest Chicken Salad
Ingredients
- 4 cups romaine lettuce, chopped
- 3 cups spring mix
- 3 cups grilled chicken, sliced
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 bell pepper, diced
- 1 cup mexican blend cheese, shredded
- 1 cup tortilla strips
- ½ cup pepitas
Instructions
- Add the romaine and spring mix to a large serving bowl.
- Arrange the black beans, corn, cherry tomatoes, bell pepper, and avocado over the greens.
- Top with the sliced grilled chicken, shredded cheese, pepitas, and tortilla strips.
- Toss with your favorite dressing just before serving, or serve the dressing on the side.
Nutrition
Notes
- Use cooled chicken: Let the grilled chicken cool slightly before adding it so the greens stay crisp.
- Add the avocado last: This helps keep it looking fresh and keeps it from getting smashed while assembling the salad.
- Wait to add the crunchy toppings: Add the pepitas and tortilla strips right before serving so they stay crisp.
- Layer for presentation or toss to serve: You can arrange everything on top for a prettier salad or toss it all together if that is easier.
- Dress just before serving: Adding the dressing at the end keeps the greens from wilting too soon.
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