Southwest Chicken Salad Recipe

4.89 from 9 votes

My simple Southwest chicken salad is filled with taco-seasoned chicken breasts, corn, black beans, a creamy lime dressing, and lots of other fresh ingredients!

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

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

Video

Notes

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

**Feel free to use a store-bought dressing for convenience.

Becky's Top 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