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This Southwest Chicken Salad is the perfect salad that can be enjoyed all year long. Loaded with protein, fiber, and it’s full of flavor. Tossed with a simple garlic lemon marinade, it is easy to make and perfect for lunch or dinner.
Salads are delicious and simple to put together and can get as creative as you like. I really loved putting together this simple grilled chicken salad with a southwestern kick to it. It is loaded with fresh veggies and beans, then topped with tender and juicy chicken. The southwest salad is tossed in with a simple lemon garlic marinade and can be enjoyed for lunch or a light dinner.
You may also love my crab pasta salad, Big Mac salad, or my creamy tuna pasta salad.
Recipe Overview
Before you get started
- Chicken: Using lean chicken breast is ideal, but you may use boneless chicken thighs. If you want to swap the chicken with salmon or shrimp, go right ahead.
- Lettuce: I used romaine but you can use head lettuce or a combination of greens.
- Use fresh vegetables for the best flavors.
- Swap olive with avocado oil or grapeseed oil.
- you may sub the lime with lemons.
- You may use an outdoor grill to cook the chicken, or cook on your stovetop or air fryer.
- To store the salad, do not add the marinade until ready to serve.
Common questions
To store your grilled chicken salad that’s already mixed in with the dressing, simply place it in a tightly sealed container and store it in the fridge for up to 3 days. It is best to not mix the dressing in with the salad and store them separately so they last longer and the salad doesn’t wilt and get soggy.
Yes. If you prefer using a different source of protein, you can swap the chicken with shrimp, steak, or salmon.
Yes. If you have frozen corn, thaw it first and use in place of canned corn.
Ingredients needed
Below is a quick visual of the ingredients you will need to make this salad. Full measurements are listed further down below in the recipe card.
How to make southwest chicken salad
Here’s how to make the perfect southwest chicken salad every time.
1️⃣ Marinate the chicken
Place the chicken in a shallow dish and add the oil, lime juice, plus zest, garlic, and seasonings. Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes on the counter.
✏️ If time allows, you can marinate in the fridge overnight.
2️⃣ Make the dressing
Combine all dressing ingredients into a small bowl and whisk until smooth.
✏️ Consider making the dressing ahead or the day before if you like.
3️⃣ Cook the chicken
Heat a non-stick frying pan over medium-high heat. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
✏️ Don’t overcook the chicken. The best way to check is to use a thermometer and check until it reaches 165°F.
4️⃣ Assemble and Serve
While the chicken cools, add all the salad ingredients to a bowl. Top with the juicy chicken and drizzle the dressing over. Finally, toss to combine, then serve. Enjoy!
Southwest Chicken Salad
Ingredients
For chicken and marinade:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 lime, juiced, and zested
- 1/4 cup cilantro leaves, chopped
- 3-4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For Salad:
- 4 cups packed romaine lettuce or 1 large head, chopped
- 2 cups cherry tomatoes, halved
- 8 ounces black beans, one can, rinsed and drained
- 8 ounces corn, one can, rinsed and drained
- 1 red onion, thinly sliced
- 1 large avocado, chopped
- 1/4 cup cilantro, chopped
DRESSING:
- 1/4 cup olive oil
- 1 lime, juiced and zest
- 2 cloves garlic, minced
- kosher salt and ground black pepper, to taste
Instructions
- Place the 4 boneless skinless chicken breasts in a shallow dish and add 1 tbsp of the 2 tablespoons olive oil, 1 lime juice plus zest, 3-4 cloves garlic, and seasonings (1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 cup cilantro leaves, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper). Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.
- Meanwhile, combine all dressing ingredients (1/4 cup olive oil, 1 lime, 2 cloves garlic, and kosher salt and ground black pepper)into a small bowl and whisk until smooth.
- Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
- While the chicken cools, add all the salad ingredients to a bowl. (4 cups packed romaine lettuce or 1 large head, 2 cups cherry tomatoes, 8 ounces black beans, 8 ounces corn, 1 red onion, 1 large avocado, and 1/4 cup cilantro)
- Top with juicy chicken and drizzle the dressing over.
- Toss to combine then serve. Enjoy!
Notes
- Chicken: using lean chicken breast is ideal, but you may use boneless chicken thighs. Want to sway the chicken with salmon or shrimp go right ahead.
- Lettuce: I used romaine, but you can use head lettuce or a combination of greens.
- Use fresh vegetables for the best flavors.
- Swap olive with avocado oil or grapeseed oil.
- You may substitute the lime with lemons.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Why does the recipe call for 2 Tbl olive oil divided? There is no other mention of olive oil till the quarter cup for the dressing. So now I don’t know how much to use for the marinade!!
Hi. I fixed it. sorry about that. 1 tbsp goes to marinate the chicken and the other tablespoon to add on the pan to cook
Why does it call for 1/4 cup of cilantro but doesn’t show in the instructions for the chicken marinade?
It is not for the marinade. It goes in with the salad ingredients. If you don’t like fresh cilantro you can keep it out.