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

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
- 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.
- 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.
- 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.

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