Southwest Chicken Salad

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Southwest Chicken Salad

A Fresh, Flavor-Packed Salad with Tender Chicken, Crisp Vegetables, and Creamy Cilantro Dressing

This Southwest Chicken Salad is a vibrant, hearty, and refreshing dish perfect for a light dinner, a nutritious lunch, or a colorful addition to any gathering. Loaded with seasoned chicken, crisp lettuce, sweet corn, black beans, creamy avocado, tomatoes, jalapeños, and red onion, every bite delivers a satisfying blend of textures and bold Southwestern flavors.

The homemade cilantro dressing ties everything together beautifully with its creamy base, bright lime, fresh herbs, and gentle heat. If you love salads that actually keep you full, this one is a guaranteed favorite.

Why You’ll Love This Recipe

  • A complete meal: full of protein, fiber, and fresh vegetables.
  • Quick and easy: ready in about 20 minutes with minimal prep.
  • Perfect for leftovers: a great way to use cooked or shredded chicken.
  • Highly customizable: adjust toppings and heat levels to suit your taste.

Ingredients

For the Creamy Cilantro Dressing

  • 1 cup fresh cilantro leaves, loosely packed
  • 1 cup Greek yogurt (full-fat or low-fat)
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1 small jalapeño, seeds removed for mild heat (or leave seeds for a spicier dressing)
  • Salt and black pepper to taste
  • 3 tablespoons olive oil or a neutral oil (such as canola or vegetable oil)

For the Salad

  • 2 to 2½ cups cooked, shredded chicken
  • 1 tablespoon taco seasoning (homemade if possible)
  • 4 cups chopped romaine or mixed lettuce
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes
  • 1 ripe avocado, sliced or cubed
  • ¼ cup diced red onion
  • 1 fresh jalapeño, thinly sliced
  • Chopped cilantro for garnish

How to Make Southwest Chicken Salad

1. Prepare the Dressing

Combine the cilantro, Greek yogurt, lime juice, garlic, jalapeño, salt, and pepper in a blender. Blend until completely smooth.
While the blender runs on low speed, slowly drizzle in the oil until the dressing becomes creamy and fully emulsified. Chill until ready to serve.

2. Season the Chicken

In a medium bowl, toss the shredded chicken with the taco seasoning until evenly coated. If using freshly cooked chicken, let it cool slightly before mixing in the seasoning.

3. Assemble the Salad

Spread the chopped lettuce in a large serving bowl or platter.
Arrange the seasoned chicken over the lettuce, then scatter the black beans, corn, tomatoes, avocado, red onion, and sliced jalapeño across the top.
Drizzle generously with the cilantro dressing or serve the dressing on the side.

Tips for Best Results

  • The dressing tastes even better after resting for at least 30 minutes in the refrigerator.
  • If you prefer a thinner dressing, add 1–2 tablespoons of water until you reach your desired consistency.
  • To keep avocado from browning, toss the pieces in a small amount of lime juice before adding them to the salad.
  • You can prepare all ingredients in advance and assemble just before serving to maintain freshness.

Variations and Substitutions

  • For a milder salad, omit jalapeños entirely.
  • Add extra vegetables such as cucumbers, bell peppers, or shredded carrots.
  • Substitute store-bought ranch, avocado dressing, or chipotle dressing if you prefer a shortcut.
  • Add shredded cheese or crushed tortilla strips if desired.

Serving Suggestions

Serve this salad as a complete meal, or pair it with dishes like grilled chicken quesadillas, rice bowls, or roasted vegetables. It also complements grilled fish or simple tacos beautifully.

 

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