Southwest Salad Recipe
A hearty and robust Southwest salad is a wonderful idea for dinner tonight.
It’s salad, so it’s perfectly fine for lunch, too. But this salad is great to make on a warmer evening when you want plenty of fresh veggies to help hydrate you. This Southwest salad is simple to put together and is packed with mouthwatering flavor.
Cooking The Chicken
While grilling is the preferred method of cooking the chicken for flavor’s sake, you can absolutely cook it any way you choose. It can be baked, grilled in a grill pan, or even fried in a skillet. In a pinch, you can even use a rotisserie chicken. The choice is yours.
Adjusting The Seasoning
While I give measurements below, please know that the seasonings (particularly in the dressing) are totally adjustable to your taste. Add more or less, or try adding something altogether different. Make the dressing taste good for you, and the salad will be amazing.
Meal Prep Tips
If you want to meal prep this for lunches, feel free to prep any of the components ahead of time. The chicken can be made up to three days in advance, and the dressing and veggies can be prepped up to four or five days in advance.
Keep the dressing separate from the salad until you are ready to eat it. Portion the salad into lunch containers and pack the dressing on the side. Store in the fridge for up to three days.
Southwest Salad Substitutions & Additions
As with almost any salad, this is totally customizable to your liking. Try adding any of the following or using them as substitutions for ingredients you don’t care for.
- grilled corn
- diced jalapeños
- shredded cheddar cheese
- tortilla strips or chips
- diced mango
- pineapple chunks
- fresh strawberries
- quinoa
- brown rice
- farro
- fresh parsley
Notes On The Southwest Salad Ingredients
For the Chicken:
Boneless, skinless chicken breasts – No bones.
Olive oil – You can use any light-flavored oil you prefer.
Chili powder
Ground cumin
Salt
Ground pepper
For the Salad:
Mixed greens – I used spring mix, but you can use any greens you prefer. Even iceberg lettuce will work fine here. Pick your favorite.
Corn kernels – Whether you buy them raw or frozen and cook them yourself or use canned, just make sure they are as fresh as possible. Canned is fine, but I find it nearly impossible to find canned corn without added sugar, which would be way too sweet here anyway. I used leftover corn from dinner the night before.
Black beans – Drained and rinsed. No sugar added if canned.
Red bell pepper
Avocado
Cherry tomatoes – Grape tomatoes or other small tomatoes work fine. Use what’s available to you.
Red onion – You can either chop them fine or slice them thin according to your preference.
Fresh cilantro – This is optional but delicious if you like cilantro.
For the Dressing:
Extra virgin olive oil – Or any light-flavored oil.
Lime juice – This is best used fresh squeezed, but bottled will work in a pinch as long as it’s 100% juice.
Garlic powder – Or garlic granules.
Honey – You can also use maple syrup if you prefer.
Chili powder
Salt
Ground pepper
How To Make Southwest Salad
The Chicken
Gather and measure all your ingredients, then preheat your grill or grill pan over medium-high heat.
In a small bowl, mix olive oil, chili powder, cumin, salt, and pepper to create a marinade.
Rub the marinade onto both sides of the chicken breasts.
Grill the chicken for about 7-10 minutes per side or until cooked through. It should reach a minimum of 165℉ on a meat thermometer. Remove from heat and let it rest for a few minutes. Then, slice it into strips or cubes.
The Salad
In a large salad bowl, combine mixed greens, corn, black beans, diced bell pepper, avocado, cherry tomatoes, red onion, and chopped cilantro. Add the sliced grilled chicken on top.
The Dressing
In a small bowl, whisk together olive oil, lime juice, minced garlic, honey, chili powder, salt, and pepper until well combined.
Drizzle the dressing over the salad or serve it on the side. Toss everything together gently to coat evenly.
Serve immediately or pack up for later.
Storing Southwest Salad
Leftovers can be stored in the fridge for up to three days. To keep the lettuce fresh, store extras without any dressing if it’s not already mixed in.
More Healthy Chicken Salad Recipes
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Southwest Salad Recipe
Ingredients
The Chicken
- 1½ lb. boneless, skinless chicken breasts (2 large chicken breasts)
- 1 tbsp. extra virgin olive oil
- 1 tsp. chili powder
- 1 tsp. ground cumin
- ¼ tsp. salt
- ¼ tsp. ground pepper
The Salad
- 6 cups mixed greens (I used spring mix)
- 1 cup corn kernels (cooked)
- 1 cup black beans (drained and rinsed)
- 1½ cups diced red bell pepper
- 1 medium avocado (diced)
- ½ cup cherry tomatoes (halved)
- ¼ cup diced red onion (chopped fine, or thinly sliced)
- ¼ cup fresh cilantro (chopped – optional)
The Dressing
- ¼ cup extra virgin olive oil
- ¼ cup lime juice
- 2 tsp. garlic powder (or garlic granules)
- 2 tsp. honey (or to taste)
- ½ tsp. chili powder (or to taste)
- ¼ tsp. salt (or to taste)
- ¼ tsp. ground black pepper (or to taste)
Instructions
The Chicken
- Gather and measure all your ingredients, then preheat your grill or grill pan over medium-high heat.
- In a small bowl, mix olive oil, chili powder, cumin, salt, and pepper to create a marinade.1 tbsp. extra virgin olive oil, 1 tsp. chili powder, 1 tsp. ground cumin, ¼ tsp. salt, ¼ tsp. ground pepper
- Rub the marinade onto both sides of the chicken breasts.1½ lb. boneless, skinless chicken breasts
- Grill the chicken for about 7-10 minutes per side or until cooked through. It should reach a minimum of 165℉ on a meat thermometer. Remove from heat and let it rest for a few minutes. Then, slice it into strips or cubes.
The Salad
- In a large salad bowl, combine mixed greens, corn, black beans, diced bell pepper, avocado, cherry tomatoes, red onion, and chopped cilantro. Add the sliced grilled chicken on top.6 cups mixed greens, 1 cup corn kernels, 1 cup black beans, 1½ cups diced red bell pepper, 1 medium avocado, ½ cup cherry tomatoes, ¼ cup diced red onion, ¼ cup fresh cilantro
The Dressing
- In a small bowl, whisk together olive oil, lime juice, minced garlic, honey, chili powder, salt, and pepper until well combined.¼ cup extra virgin olive oil, ¼ cup lime juice, 2 tsp. garlic powder, 2 tsp. honey, ½ tsp. chili powder, ¼ tsp. salt, ¼ tsp. ground black pepper
- Drizzle the dressing over the salad or serve it on the side. Toss everything together gently to coat evenly.
- Serve immediately or pack up for later.
Notes
Nutrition
From the Gracious Pantry archives. Recipe originally posted 4/11/15.
I just tried this and it was awesome!
Tracy – Fantastic! I’m so happy you liked it! 😀
I really want to try this! I was curious what clean eating mayo is. (Store bought) is it the one made with Olive oil?
Miriam – I make mine, so I’m not sure of the brands. I know in the past I’ve seen some in health food stores. But basically you are looking for basic ingredients that you would buy separately to cook with in your own kitchen. It’s a general rule that works on many foods. I do know of this brand: https://chosenfoods.com/products/avocado-oil-mayo-12?_pos=2&_sid=12b30bbed&_ss=r (this is not an affiliate link. I do not make any money if you click on the link or buy the product. Just an honest recommendation.
This looks great! Will be trying it this week!
Dru – Awesome! Let me know how you like it! 😀
Lots of protein and tasty. This is my new go-to sandwich or salad fix.
Dee – Yay!!! I’m so happy you like it! 😀