Short Description

This vibrant Southwest Chicken Salad is a bold and refreshing dish featuring seasoned chicken, creamy chipotle-lime yogurt dressing, and a rainbow of fresh vegetables. A balanced, protein-packed meal that’s both nutritious and satisfying.

Why You’ll Love This Recipe

  • Flavor-packed chicken: Smoky spices elevate tender slices of chicken breast.
  • Creamy chipotle dressing: A tangy, smoky sauce with a hint of heat.
  • Loaded with fresh produce: Crisp lettuce, sweet corn, creamy avocado, and juicy tomatoes create the ultimate bite.
  • Perfect for meal prep or quick dinners

Southwest Chicken Salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken

  • 2 large chicken breasts, thinly sliced
  • 1 tsp salt
  • 1 Tbsp smoked paprika
  • 1 tsp cumin

For the Dressing

  • 1 cup Greek yogurt
  • Zest and juice of 2 large limes
  • 2 chipotle peppers in adobo
  • 1 Tbsp adobo sauce
  • 1 tsp salt
  • 1 garlic clove
  • 1 Tbsp water

For the Salad

  • 3 cups iceberg lettuce, chopped
  • 1 cup cherry tomatoes, sliced
  • 1 large avocado, diced
  • 1 large cucumber, diced
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn, fresh or canned

Directions

  1. Cook the Chicken
    • Toss chicken slices in salt, paprika, and cumin.
    • Heat a skillet over medium and cook chicken until browned and cooked through. Set aside.
  2. Make the Dressing
    • In a blender or food processor, combine Greek yogurt, lime zest and juice, chipotle peppers, adobo sauce, salt, garlic, and water.
    • Blend until smooth and creamy. Chill until ready to use.
  3. Assemble the Salad
    • Add chopped iceberg lettuce to a large salad bowl.
    • Layer sliced tomatoes, diced avocado, cucumber, black beans, corn, and the cooked chicken on top.
    • Drizzle with chipotle-lime dressing before serving.

Servings And Timing

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes

Variations

  • Make it vegetarian: Skip the chicken and add roasted sweet potatoes or grilled tofu.
  • Add grains: Toss in cooked quinoa or farro for added fiber and texture.
  • More greens: Mix romaine or baby spinach with iceberg for variety.
  • Extra crunch: Top with tortilla strips or pepitas for texture.

Storage/Reheating

  • Storage: Store components separately in airtight containers for up to 3 days.
  • Dressing: Keep in the fridge for up to 5 days—stir before each use.
  • Reheating chicken: Warm gently in a skillet or microwave before serving if desired.

Southwest Chicken Salad

FAQs

1. Can I use rotisserie chicken?

Yes—shred and season it with paprika and cumin for a quick shortcut.

2. Is this salad spicy?

It has a mild-to-moderate kick from chipotle; reduce the amount if needed.

3. Can I meal prep this?

Absolutely—just store the dressing and avocado separately until ready to eat.

4. What kind of yogurt should I use?

Use full-fat Greek yogurt for the creamiest texture, but low-fat works too.

5. Can I grill the chicken?

Yes—grilling adds a smoky char that complements the chipotle flavor well.

6. Can I make this dairy-free?

Use a dairy-free yogurt alternative for the dressing.

7. What toppings go well with this?

Shredded cheese, sliced jalapeños, or a squeeze of extra lime all work beautifully.

8. Can I serve it warm?

Yes—serve the warm chicken over chilled salad for a temperature contrast.

9. How do I keep avocado from browning?

Toss it with lime juice or add it just before serving.

10. Is this recipe gluten-free?

Yes—all ingredients are naturally gluten-free. Just ensure any canned items are certified GF.

Conclusion

This Southwest Chicken Salad is a bold, satisfying dish with the perfect balance of creamy, spicy, crunchy, and fresh elements. Whether for a light lunch, weeknight dinner, or meal prep plan, it brings flavor and nourishment in every bite. Customize it, layer it up, and enjoy!

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Southwest Chicken Salad

Southwest Chicken Salad


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  • Author: Maggie
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This vibrant Southwest Chicken Salad is a bold and refreshing dish featuring seasoned chicken, creamy chipotle-lime yogurt dressing, and a rainbow of fresh vegetables. A balanced, protein-packed meal that’s both nutritious and satisfying.


Ingredients

2 large chicken breasts, thinly sliced

1 tsp salt

1 Tbsp smoked paprika

1 tsp cumin

1 cup Greek yogurt

Zest and juice of 2 large limes

2 chipotle peppers in adobo

1 Tbsp adobo sauce

1 tsp salt

1 garlic clove

1 Tbsp water

3 cups iceberg lettuce, chopped

1 cup cherry tomatoes, sliced

1 large avocado, diced

1 large cucumber, diced

1 cup canned black beans, rinsed and drained

1 cup corn, fresh or canned


Instructions

  1. Toss chicken slices with salt, smoked paprika, and cumin.
  2. Cook chicken in a skillet over medium heat until browned and cooked through; set aside.
  3. Blend Greek yogurt, lime zest and juice, chipotle peppers, adobo sauce, salt, garlic, and water until smooth; chill.
  4. In a large bowl, add chopped lettuce. Layer tomatoes, avocado, cucumber, black beans, corn, and cooked chicken.
  5. Drizzle with chipotle-lime dressing and serve.

Notes

  • Make vegetarian by replacing chicken with roasted sweet potatoes or grilled tofu.
  • Add grains like quinoa or farro for extra fiber.
  • Mix greens like romaine or spinach with iceberg.
  • Add crunch with tortilla strips or pepitas.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Skillet Cooking
  • Cuisine: Southwestern

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 350
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 7g
  • Protein: 30g
  • Cholesterol: 90mg

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