This Southwest salad is fresh, hearty, and loaded with bold flavor from juicy grilled chicken, sweet corn, and a zesty Cajun kick. I serve this with our favorite cilantro lime dressing, but it’s also great with ranch, or Green Goddess dressing.
It’s an easy, colorful meal that comes together quickly.
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Holly’s Recipe Highlights: Southwest Salad
Flavor: Bold, fresh, and crunchy with smoky chicken, sweet corn, avocado, and romaine.
Recommended Tools: An instant-read thermometer is the best way to make perfectly cooked, juicy chicken.
Cooking Method: The chicken can be cooked on the grill or stovetop.
Time-Saving Tip: Start with a bagged salad to save washing the lettuce.
Total Time: 30 minutes Serves: 4
Ingredient Notes
- Chicken: Pound to an even thickness so it cooks evenly and stays juicy. Chicken thighs can be used in place of breasts, or use rotisserie chicken for a shortcut.
- Seasoning: Cajun seasoning adds smoky heat and lots of flavor with very little effort. If using a store-bought blend, taste before using, as some brands can be quite salty.
- Corn: Thawed frozen corn or canned corn can be used in place of fresh cobs.
- Beans: Black beans add extra protein and fiber. Other types of canned beans can be used, such as pinto beans.
- Dressing: I use a quick homemade cilantro lime dressing. It can be replaced with your favorite store-bought dressing. Try chipotle ranch, blue cheese dressing, or blackened ranch.
- Variations: You can easily make this vegetarian by skipping the chicken and adding extra beans or even some baked tofu for protein. For more color and heat, add sliced red bell pepper or jalapeño.
How To Make a Southwest Salad
- Season and grill the chicken (full recipe below).
- Char the corn and slice off the kernels.
- Add lettuce, corn, beans, tomatoes, cheese, and avocados to a bowl.
- Slice the chicken and place over top.
- Drizzle with dressing and serve.
Storage and Leftovers
- Refrigerate: Store ingredients separately when possible. Cut avocado fresh before serving. Cooked chicken keeps for up to 4 days. Undressed salad keeps for up to 2 days.
- Freezing: Cooked chicken will keep for up to 3 months in the freezer.
- Reheating: Warm chicken in the microwave or a skillet.
- Leftovers: Wrap everything in tortillas for southwest chicken wraps or turn leftovers into rice bowls with extra beans and salsa.
Fresh Southwest Favorites
Did you enjoy this Southwest Salad Recipe? Leave a comment and rating below.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon Cajun Seasoning
- 1 tablespoon olive oil divided
- salt and pepper to taste
- 2 corn on the cob or 1 cup frozen corn, thawed
- 1 head romaine lettuce or two romaine hearts, chopped
- 1 cup canned black beans drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup diced fresh tomatoes or cherry tomatoes, halved
- 1 avocado sliced
- 2 green onions sliced
- cilantro lime dressing or your favorite store-bought dressing, see notes
Instructions
- Preheat the grill to medium-high (400°F).
- Using the flat side of a meat mallet, pound the chicken breasts to ½ inch thickness. Brush with 2 teaspoons of olive oil and the Cajun seasoning.
- If using corn cobs, brush lightly with remaining olive oil, season with salt and pepper, and place on the grill. Cook until lightly charred, rotating occasionally. Cool slightly and cut the kernels off the cob.
- Cook the chicken on the grill for 6 minutes, flip, and cook for an additional 6 to 8 minutes until fully cooked and reaches 165°F. Remove from the grill and set aside to rest for 5 minutes.
- Add romaine lettuce to a large salad bowl. Add corn kernels, black beans, chopped tomatoes, shredded cheese, green onions, and sliced avocado.
- Slice the chicken and place it on top of the salad.
- Drizzle with dressing and toss to coat.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Hi I noticed the recipe updated recently; would it be possible to repost the original dressing recipe? My family loves it!
Hi Rose,
Here is the original recipe:
¼ cup olive oil
3 tablespoons fresh lime juice about 1 lime
1 tablespoon apple cider vinegar
1½ teaspoons sugar
¼ cup cilantro chopped
1 tablespoon McCormick® Grill Mates® Mesquite Marinade
In a small bowl, whisk all ingredients together until combined.
Enjoy!
Let me tell you if you’re looking for a good salad this is it! I love a good salad but it has to have all the right fix ins and a nice vinaigrette to go with it. This is one of my new go to salads the dressing was so refreshing you can taste every ingredient in it. Thank you for this recipe!
So glad you enjoyed it, Marisa!
Step 2 says olive oil and salt. Is that where the rub is used?
Hi Angie, yes! In Step 2 we drizzle the chicken with olive oil and season with the Applewood Rub.
I made this over the summer and it was so good! Is there a calorie count for this recipe?
The nutrition information is located just below the recipe and it is for one serving (¼ of the salad and dressing).
ABSOLUTELY amazing. Thanks so much! So much flavor in every bite. Great date-night meal to prep together!
Love your recipe
Thanks Darlington :)
Forgot the avocado but made it anyway….absolutely fantastic!!! Bought lime Wonton Strips to put on top! Amazing!!! This is our new go to recipe!!
Glad you loved it Marilyn, wonton strips are the perfect crunchy topper!
Are the calories listed for one serving or 4?
They are for 1 serving with dressing and chicken.
My husband is a chef and we fixed the Southwest Chicken Salad the other night and it is just the very best and we will fix it again. We look forward to Holly sharing more great recipes like this one. I loved the lime vinaigrette. Thanks Holly and keep sharing more great recipes.
I’m so glad your family enjoyed this recipe Sue!! Have a great summer!
Hey! I noticed on the dressing recipe you did not include cilantro, but you used it in the video? Maybe it was forgotten in the recipe!
Yes, there is ¼ cup cilantro in the dressing Mindy! Thanks!
This salad looks absolutely perfect!! I would gobble it right up! I have used that exact mesquite marinade before, too!
Thank you Averie, it was one meal Kailey couldn’t get enough of!! The marinade was perfect for adding flavor to the dressing too!