This Southwest chicken salad recipe is one of my favorite summer meals when I start craving something fresh! I start by baking some taco-seasoned chicken breasts, then throw them on a bed of crisp lettuce with juicy tomatoes, sweet corn, creamy avocado, and hearty black beans. I finish it with a drizzle of my creamy 3-ingredient chili lime dressing for the tastiest lunch!
Top Reader Reviews
Such a delicious recipe! Served this for dinner last night and it has quickly become a new family favorite recipe! Yum!
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I always love a southwest chicken salad. This one didn’t disappoint!
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Southwestern Salad with Baked Chicken and Creamy Lime Dressing
My simple Southwest chicken breasts are the star of this hearty salad! Coated with taco seasoning then baked in the oven, they add tons of flavor AND tons of protein. All of the other ingredients pull their own weight, though. Tomatoes, bell peppers, avocado, and more all make this salad extra yummy and filling at lunch time. I like to whip up a Greek yogurt dressing with lime to bring everything together. It adds a zesty punch of flavor, but doesn’t overwhelm the chicken. And when I need a little crunch, I sprinkle my Southwest salad with crushed tortilla chips. Yum!
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Southwest Chicken Salad Recipe
Equipment
- Baking Sheet
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken breasts (*)
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
For the Dressing:**
- 1 cup plain Greek yogurt
- 2 teaspoons taco seasoning
- 2 tablespoons fresh lime juice (from 1 lime)
For the Salad:
- 8 cups romaine lettuce
- 1 cup cherry tomatoes (halved)
- 1 cup black beans
- 1 cup bell peppers (sliced)
- 2 ears corn (sliced off the cob)
- 1 large avocado (sliced)
- ½ cup queso fresco
Optional Toppings:
- lime slices
- chopped fresh cilantro
Instructions
Bake the Chicken:
- Preheat oven to 400°F. Line a baking sheet with foil and set aside.
- Pat the chicken breasts dry, then brush them with oil and coat in taco seasoning.2 pounds boneless, skinless chicken breasts, 2 tablespoons olive oil, 2 tablespoons taco seasoning
- Place the chicken breasts on the prepared baking sheet and bake for 20-25 minutes. Set aside to rest, then slice.
Make the Dressing:
- Add the greek yogurt to a small bowl.1 cup plain Greek yogurt
- Mix in the taco seasoning and lime juice.2 teaspoons taco seasoning, 2 tablespoons fresh lime juice
- Keep mixing until the mixture is completely smooth, then set aside.
Assemble the Salad:
- Add the lettuce to a large bowl.8 cups romaine lettuce
- Add the tomatoes, black beans, bell peppers, corn, avocado, and queso fresco. Toss to fully combine.1 cup cherry tomatoes, 1 cup black beans, 1 cup bell peppers, 2 ears corn, 1 large avocado, ½ cup queso fresco
- Add the sliced chicken and dressing, then toss to coat.
- Divide the salad into 4 bowls. Garnish with lime slices and fresh cilantro, if desired.lime slices, chopped fresh cilantro
Notes
- Bake the chicken until it reaches an internal temperature of 165°F. Time will vary depending on the thickness of the breasts.
- Use the freshest ingredients you can for the best flavor.
- If making this ahead of time, add the dressing just before serving.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Ingredient Notes and Swaps
- Leftover Chicken: Instead of baking chicken breasts, you can use any cooked or leftover chicken you have on hand. Season the chicken, warm it up on the stove, then throw it on the salad. Cold sliced chicken works great too!
- Swap the Dressing: I love the creamy lime dressing for this salad, but any bottle of dressing can be used. A chipotle ranch or my avocado lime dressing would both be delicious.
- Canned Goods: This is a great time to utilize canned goods and clean out the pantry. Canned corn works well instead of fresh. Add any beans — garbanzo beans would be a tasty protein-boost.
How to Store, Freeze, and Reheat
This Southwest salad is best served fresh. While you can store the assembled salad in the fridge for up to 1 day, it’s best to store components separately.
- Chicken: Store in a resealable bag in the fridge for 3 days, or in the freezer for 3 months. Reheat gently on the stovetop, or slice and serve cold on top of a freshly-assembled salad.
- Dressing: Store the homemade dressing in an airtight container or jar, in the fridge for up to 3 days.
- Fresh Ingredients: Store all other ingredients as you normally would, in separate containers.
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