When the weather heats up, I start craving fresh, flavor-packed meals that don’t weigh me down, and this Southwest chicken salad is always at the top of my list. I toss tender, spiced baked chicken with crisp lettuce, juicy tomatoes, sweet corn, creamy avocado, and hearty black beans, then drizzle it all with my favorite 3-ingredient chili lime dressing. It’s bright, bold, and seriously satisfying. Plus, it’s perfect for meal prep–I love making a big batch at the start of the week for quick, healthy lunches.
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 Chicken
What really sets this Southwest salad apart for me is how each bite is full of texture and flavor. Juicy, taco-seasoned chicken, sweet pops of corn, and creamy avocado… yum! But the real star? My 3-ingredient chili lime dressing. It’s just Greek yogurt, taco seasoning, and fresh lime juice, but somehow it brings everything together with the perfect balance of tangy, creamy, and zesty. I always make extra to drizzle on wraps or dip veggies throughout the week!
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Make-Ahead Tip!
This Southwestern salad is perfect for meal prep lunches and dinners. I like to cook a big batch of chicken breasts at the start of the week, then pack the salads (undressed) in reusable containers. I keep the dressing separate and add it just before eating. Perfect for packed lunches and easy, no-fuss weeknight meals.
Southwest Chicken Salad Recipe
Equipment
- Baking Sheet
Ingredients
Southwest Chicken:
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
Chili Lime Dressing:
- 1 cup plain Greek yogurt
- 2 teaspoons taco seasoning
- 2 tablespoons fresh lime juice (from 1 lime)
Salad:
- 8 cups chopped lettuce
- 1 cup multicolored cherry tomatoes (halved)
- 1 cup black beans
- 1 cup sliced bell peppers (any color)
- 2 ears corn (sliced off the cob)
- 1 large avocado (sliced)
- ½ cup queso fresco cheese (optional, for topping)
- lime slices (optional, for garnish)
- fresh cilantro (optional, for garnish)
Instructions
Southwest Chicken Breasts:
- Preheat oven to 400°F. Line a baking sheet with foil and set aside.
- Pat the chicken breasts dry, then brush them with oil.2 pounds boneless, skinless chicken breasts, 2 tablespoons olive oil
- Pour the taco seasoning onto a plate and coat the chicken breasts in the spice mixture.2 tablespoons taco seasoning
- Place the chicken breasts on the prepared baking sheet and bake for 20-25 minutes.
Chili Lime 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, set aside.
Southwest Chicken Salad:
- Add the lettuce to a large bowl.8 cups chopped lettuce
- Add the tomatoes, black beans, bell peppers, corn, avocado, and queso fresco, toss.1 cup multicolored cherry tomatoes, 1 cup black beans, 1 cup sliced bell peppers, 2 ears corn, 1 large avocado, ½ cup queso fresco cheese
- Add the baked Southwest chicken and chili lime dressing, and toss to coat.
- Divide the salad into 4 bowls. Garnish with lime slices and fresh cilantro, if desired.lime slices, 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.
How to Make Southwest Chicken Salad Step by Step
Oil the Chicken: Preheat your oven to 400°F, line a baking sheet with foil, and set aside. Pat 2 pounds of boneless, skinless chicken breasts dry, then brush them with 2 tablespoons of olive oil.
Bake the Chicken: Pour 2 tablespoons of taco seasoning onto a plate and coat the chicken breasts in the spice mixture. Place the chicken breasts on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until 165°F internally at the thickest point.
Mix the Dressing: Add 1 cup of plain Greek yogurt to a small bowl. Mix in 2 teaspoons of taco seasoning and 2 tablespoons of fresh lime juice. Keep mixing until the mixture is completely smooth, then set aside.
Mix the Salad: Add 8 cups of chopped lettuce to a large bowl. Add 1 cup of halved multicolored cherry tomatoes, 1 cup of black beans, 1 cup of sliced bell peppers, the kernels from 2 ears of corn, 1 large sliced avocado, and ½ cup of queso fresco cheese (if desired). Toss.
Dress the Salad: Slice the baked Southwest chicken, then add it to the salad, and toss with the chili lime dressing to coat. Divide the salad into 4 bowls. Garnish with lime slices and fresh cilantro, if desired.
How to Store, Freeze, and Reheat
Once assembled, I don’t recommend storing this Southwest chicken salad for more than 1 day in the refrigerator. The greens will start to get wilty and slimy! You can, however, store everything (the chicken, salad, and dressing) separately for up to 3 days. You can also freeze the chicken for up to 3 months. Let it thaw overnight in the refrigerator before adding it to the salad cold or reheating gently in the microwave.
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