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Southwest Chicken Salad

Southwest Chicken Salad is fresh, colorful, and full of bold flavor. Juicy chicken, crisp romaine, sweet corn, black beans, creamy avocado, and a zesty dressing come together in a quick meal that feels light, satisfying, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southwestern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 cups romaine lettuce chopped
  • 2 cups cooked chicken breast shredded or diced
  • 1 cup corn kernels fresh, canned, or frozen
  • 1 cup black beans drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1 avocado sliced
  • 1/2 cup shredded cheddar cheese or Mexican blend
Dressing and Garnish
  • 1/3 cup southwest dressing creamy
  • 1 lime cut into wedges

Equipment

  • Large Salad Bowl
  • Knife
  • Cutting Board

Method
 

  1. Chop the romaine lettuce and place it in a large salad bowl to create the base of the salad.
  2. Dice or shred the cooked chicken breast into bite sized pieces.
  3. Add the corn, black beans, cherry tomatoes, and chopped red onion over the lettuce.
  4. Place the chicken evenly on top of the vegetables so every serving has plenty of protein.
  5. Add the sliced avocado and sprinkle the shredded cheese across the salad.
  6. Drizzle the southwest dressing over the salad and gently toss everything together.
  7. Squeeze fresh lime juice over the top for extra brightness and flavor.
  8. Serve immediately while the vegetables are crisp and the salad is fresh.

Notes

This salad is very flexible. You can use rotisserie chicken, leftover grilled chicken, or shredded chicken. For extra crunch, add tortilla strips or crushed tortilla chips. You can also sprinkle taco seasoning over the chicken or add chopped cilantro for even more southwest flavor.