Southwest Chicken Salad Recipe

4.89 from 9 votes

This Southwest chicken salad is packed full of fresh and vibrant ingredients, and made with a chili lime dressing. Spiced chicken breasts are coated in a spice mixture and oven baked for a filling and hearty Mexican salad.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, lunch, Main Course, Salad

Cuisine: Mexican

Servings: salads

Calories: 563kcal

Author: Becky Hardin

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

Video

Notes

*To save time, you can use leftover chicken or rotisserie chicken tossed with a little olive oil and taco seasoning.

Tips:

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.

Grilling Instructions: Preheat your grill to medium-high (375-450°F). Grill the chicken for 5-6 minutes per side, or until cooked through to 165°F.

Storage: Store Southwest chicken salad in an airtight container in the refrigerator for up to 1 day. For longer storage, separate the salad components into separate airtight containers and assemble when ready to enjoy.

Nutrition