Southwest Salad is a deliciously vibrant salad packed with our favorite flavors for an amazing meal!
Perfectly seasoned grilled chicken, corn, avocado, beans, and romaine lettuce are all tossed together in a lime vinaigrette.
I hope to help inspire you guys to create some delicious meals this summer and this Southwest salad is one that the whole family will love!
This post has been sponsored by McCormick.
If you asked me for a refreshing summer dish that combines flavors from the grill with the Tex-Mex flavors we know and love, this Southwest Salad would be my number one answer.
Crisp romaine lettuce makes the base of this salad. Next I add in my favorite veggies (grilled corn, tomatoes, avocado to name a few). Finally a handful of black beans and some quinoa to turn this salad into a full meal!
If you want to change things up, try swapping out the lettuce for some cooked and cooled pasta noodles. Southwest pasta salad for everyone!
This Southwest Salad recipe is topped with a simple homemade lime vinaigrette. McCormick® Grill Mates® Mesquite Marinade is the perfect addition to season the dressing and add tons of flavor! The tangy lime goes perfectly with the smoky seasonings and brings all of the flavors in this salad together!
The real star of this dish is the grilled chicken we put on top! My daughter Kailey (who isn’t a meat lover), had one bite of the chicken in this Southwest Salad and asked if there was any more of the chicken. Long story short, my daughter has a new ‘fav chicken’. Score one for Mom!
A drizzle of olive oil and McCormick® Grill Mates® Applewood Rub creates the most delicious grilled chicken, perfectly seasoned with a slightly smoky flavor.
How To Grill Chicken
I used to be pretty nervous around a grill, but realizing how much flavor you can get out of your meat from grilling it really inspired me to learn to use it well! Here are a few of my favorite tips.
Make your chicken even. With a boneless chicken breast, you’ll notice that one end is much thicker than the other. I use a meat mallet to gently pound all of the chicken breasts to an even thickness to allow for even cooking.
Season your chicken before grilling. A dash of olive oil and a deliciously flavorful rub (I used McCormick® Grill Mates® Applewood Rub) means you’ll get loads of flavor.
Use a thermometer. I always use a thermometer to make sure my chicken is perfectly cooked, tender and juicy. You’ll want to cook your chicken to 165 degrees (I usually take it off just before as the temperature will continue to rise a few degrees while it rests).
Rest your chicken. Resting your chicken breasts for about 5-10 minutes to allow the juices to settle before you slice it up. This will help keep your chicken tender and delicious!
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.
Video
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.
More Chicken Salads that eat like a meal!
REPIN This fresh summer salad here!
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!