Southwest chicken salad made with a creamy cilantro lime dressing and topped with a flavorful mix of corn, zucchini, pinto beans, and juicy tomatoes. A hearty entree salad perfect for lunch or dinner.

Table of Contents

1. Chicken selection
2. Cook the chicken
3. Make the cilantro lime dressing
4. Lettuce selection
5. Add salad toppings
6. Serve this with
7. FAQ
8. Southwest Chicken Salad Recipe

This Southwest chicken salad combines the exciting flavors of Native American, Spanish, and Mexican cuisine. To complement the tangy cilantro-lime dressing I use crisp romaine lettuce as it holds its texture well. You can make the dressing as mild or spicy as you like. Similar to my chicken taco salad, I add juicy slices of lean protein to each serving.

The salad is topped with a traditional mix of corn, beans, and squash. Plus, a variety of colorful ingredients for a healthy and hearty lunch or dinner entree. You can make the dressing and chicken in advance for a quick meal prep option, then assemble!

Chicken selection

For a lean protein option, use boneless skinless chicken breast. Purchase 8-ounce pieces as they will cook quickly and won’t dry out too fast. I recommend flattening the chicken to about ½-inch thick for even cooking. Alternatively, slice them in half into cutlets. I keep it simple by seasoning the meat with salt and pepper. 

To add more spices, sprinkle cumin, coriander, spicy chili powder, or smoked paprika. I like to use my taco seasoning mix as a quick dry rub. If you have extra time, you can soak the pieces in a citrusy marinade for 30 minutes. I recommend swapping lemon juice and parsley for cilantro lime seasonings. For a fast and easy option, use shredded or chopped rotisserie chicken.

Cook the chicken

The quickest option is to cook the chicken on the stovetop over medium heat with olive oil using a grill pan, nonstick, stainless steel pan, or cast-iron skillet. Alternatively, grilling chicken adds a smoky flavor to the meat. No matter your chosen method, lightly press the pieces into the greased pan or grill grates. This process creates maximum contact for a golden-brown crust on the hot surface. 

Flip the meat over once it’s about 50% cooked through, about 5 to 8 minutes per side. The thickest part of the chicken should reach between 160 to 165ºF (71 to 74ºC). I rest the meat for at least 10 minutes before slicing or dicing—this allows for gentle carryover cooking and juicer bites.

Make the cilantro lime dressing

For a creamy dressing, use sour cream as the base. The rich dairy adds a luxurious consistency. Crema can also be used but will be runnier. Plain greek yogurt is a healthy protein and probiotic-packed option. Lime juice adds a fresh citrus taste and apple cider vinegar for a fermented tanginess balanced with some honey. Chopped cilantro adds a fresh herbaceous note. 

Add minced jalapeno, chipotle, or ancho chili powder for a spicy southwest flavor. I like to add smoked paprika for extra charred flavor. Salt, pepper, garlic powder, and cumin add savory seasoning. The dressing will be thick, which can be easily adjusted with water or milk. If you make it in advance, the sour cream will firm up. Simply stir and add water as needed.

Lettuce selection

Choose refreshing and crisp lettuce with a sturdy structure. Romaine lettuce is my top choice, followed by iceberg. Slice the crunchy leaves into ½-inch wide strips, making them easy to grab with a fork. If you already have the barbecue fired up, try grilling the romaine for a charred taste. It’s delicious! 

Try baby spinach or a  spring mix if you prefer more tender greens. To evenly coat the pieces, toss them in about ¼ cup of dressing before serving. Save the remaining to serve on the side for extra flavor.

Add salad toppings

To infuse foods indigenous to the Southwest region of the United States, I add them as tasty toppings for the salad. The Native Americans grew staple crops called the three sisters, which encompass different types of corn, beans, and squash. For this recipe, I used yellow corn kernels and blue corn tortilla chips. Grilled corn would be a delicious addition! Pinto beans are creamy and most used in the cuisine. Black beans are a great nutritious substitute. 

Summer squash like zucchini or yellow squash is chopped up and enjoyed raw in the salad. Pumpkin seeds are used in this region for sauces, but I like the crunch it adds when kept whole. Sliced red onion adds pungency, or try quick pickling for a sweet and tangy taste. Sliced avocado provides extra creaminiess, along with grated cheddar cheese. Sweet baby tomatoes add a burst of juiciness to the salad.

Serve this with

FAQ