This Southwest Chicken Salad combines lean chicken, fresh vegetables, and herbs to create a high protein meal with bold, vibrant flavor.
Creating salads that are both satisfying and full of flavor has always been a focus in my kitchen, especially when they need to work as a complete meal. After testing several variations, this combination of marinated chicken, fresh vegetables, and a creamy dressing stood out for both flavor and balance. Ingredients like lime juice, cilantro, avocado, and cotija add brightness, texture, and depth without making the recipe complicated.
Why You Should Try This Recipe
- Bold Flavor with Minimal Effort. Bold spices, fresh veggies, and a rich, creamy dressing help create a salad that looks and tastes incredible.
- High Protein. This chicken salad is a great source of lean protein.
- Easily Customizable. These ingredients are my favorite combination after testing several versions, but you can easily swap out the toppings based on your personal preferences.
Key Ingredients
Here’s a brief overview of some of the key recipe ingredients. For exact measurements and a complete ingredients list, keep scrolling down to the printable recipe card below.
- Chicken Breasts – Boneless, skinless. You could also use chicken thighs- they would stay juicier and are more difficult to overcook.
- Lime juice and zest and Mexican oregano – These are used in the marinade to create an incredible flavor with a slight spicy kick! If you don’t have Mexican oregano, you can use regular.
- Avocados, fresh Cilantro, plain Greek yogurt, Avocado oil, Garlic cloves, and Lime juice– key ingredients in the dressing. This makes an amazing dip for chicken, wraps, and veggies.
- Cotija cheese – This crumbly cheese adds a great tangy flavor that perfectly complements the dressing and chicken marinade!
How to Make This Southwest Chicken Salad Recipe
- Start by combining the marinade ingredients in a large ziplock bag or bowl, then add the chicken. Marinate the in the fridge for 6-8 hours.
- Next, spray a grill pan or skillet with cooking spray, and heat on medium. Then add the chicken breasts, and cook the chicken for about 5-6 minutes on each side (you may have to do this in batches depending on how large your pan is). Ensure the chicken is cooked through to 165 degrees, then set aside to rest.
- While the chicken is cooking, add all dressing ingredients to a food processor and blend until smooth. Then set the dressing aside.
- Once the chicken is cooked, slice it and assemble your salads with the remaining ingredients. Then you’re ready to serve.
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Southwest Chicken Salad Recipe
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Equipment
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Food Processor
Ingredients
Chicken + Marinade (optional but highly recommended)
- 2 chicken breasts butterflied if large
- 2 tbsp avocado oil
- 1 lime juiced and zested
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp salt
- ½ tsp Mexican oregano or regular oregano
Dressing:
- 2 medium avocado
- ½ cup cilantro leaves loosely packed
- ½ cup plain Greek yogurt
- ¼ cup avocado oil
- 4 garlic cloves
- 1 lime juiced
- ½ tsp salt
- 2-3 tbsp cold water add more or less based on your preferred dressing consistency.
Salad:
- 6 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup black beans drained and rinsed
- 1 cup corn
- 1 large avocado sliced
- ½ cup cojita cheese crumbled
- ½ red onion sliced
- Tortilla strips
Instructions
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In a large ziplock bag or bowl, combine all chicken ingredients together. Marinate the chicken in the refrigerator for 6-8 hours.
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Spray a grill pan or skillet with cooking spray, and heat on medium. Add the chicken breasts, and cook the chicken for 5-6 minutes on each side (you may have to do this in batches depending on how large your pan is). Ensure the chicken is cooked through to 165 degrees, then set aside to rest.
-
While the chicken is cooking, add all dressing ingredients to a food processor and blend until smooth. Set aside.
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Slice the chicken, then assemble your salads with the remaining ingredients. Serve!