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A vibrant and appetizing Southwest Chicken Salad featured image showcases a colorful mix of grilled chicken, corn, black beans, avocado, and a creamy dressing.

BEST Southwest Chicken Salad

This Southwest Chicken Salad is a vibrant and flavorful combination of perfectly cooked chicken, fresh vegetables, and a zesty dressing. It's packed with contrasting textures from creamy avocado, crunchy tortilla strips, and savory cheese, making it a satisfying and delicious meal.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American, Southwestern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt to taste
  • Pepper to taste
  • 1 red bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup chopped cilantro
  • 1 avocado, diced
  • 1/2 cup shredded Monterey Jack cheese or cheddar or pepper jack
  • Tortilla strips, for topping
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey

Equipment

  • large skillet
  • small bowl
  • Whisk or jar with lid
  • Large bowl
  • knife
  • cutting board
  • measuring cups and spoons
  • Meat Thermometer

Method
 

  1. Prepare the Chicken: In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  2. Rub the spice mixture all over the chicken breasts.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Cook chicken for 6-8 minutes per side, or until cooked through to an internal temperature of 165°F (74°C).
  5. Let cool slightly, then shred or dice.
  6. Make the Dressing: In a small bowl or jar, whisk together olive oil, lime juice, apple cider vinegar, honey, chili powder, cumin, garlic powder, salt, and pepper.
  7. Assemble the Salad: In a large bowl, combine black beans, corn, red bell pepper, red onion, cilantro, and cooked chicken.
  8. Dress the Salad: Pour the dressing over the salad and toss gently to combine.
  9. Garnish and Serve: Top with diced avocado, shredded cheese, and tortilla strips.
  10. Serve immediately or chill for later.

Notes

For juicier chicken, brine the chicken breasts in a solution of 1/4 cup salt and 1/4 cup sugar per quart of water for at least 30 minutes before cooking. To prevent the salad from becoming soggy, keep the dressing separate until just before serving. You can also add other vegetables like tomatoes or jicama. For a spicier salad, use pepper jack cheese or add a pinch of cayenne pepper to the dressing.