This easy Southwest Chicken Salad is a great way to use up leftover chicken in a recipe that comes together quickly. Serve it as a lunch or dinner entree or smaller portions as a side dish.
I love a good, hearty, and filling salad that you can eat for dinner. For even more, try this Taco Salad or this Steak Cobb Salad.
I love a good salad. And it’s a good thing I can convince my family that a salad, and only a salad, is a good idea for dinner. It doesn’t hurt when it’s loaded up with all kinds of goodies like chicken, corn, black beans and tomatoes.
And and easy, and delicious, homemade spicy cilantro dressing.
This Southwest Chicken Salad is super filling, as well, so it works well as an entree salad. As I was making it, I crossed my fingers that it would make enough to feed my whole family and not leave them hungry. We actually ended up having a little bit leftover because it was so filling. But it would also make a great side dish – perfect to go alongside shrimp tacos or chicken tostadas.
Either way, this is one chicken salad that you’ll love!
Ingredients
For the Dressing:
- Cilantro
- Greek Yogurt – You can use full fat or low fat.
- Lime Juice
- Garlic
- Jalapeno – leave the seeds and ribs in if you want more heat!
- Salt and Pepper
- Olive Oil – the flavor of the olive oil will come through, so if you want something more neutral, use a neutral flavored oil like vegetable oil or canola oil.
For the Salad:
- Chicken – I use cooked, shredded chicken to make this easy and fast. But you could always cook up or grill up some chicken for this salad.
- Taco Seasoning – I like to use my homemade taco seasoning.
- Lettuce
- Black Beans
- Tomatoes
- Corn
- Avocado
- Red Onion
- Jalapeno
- Cilantro
How to Make Southwest Chicken Salad
Make the dressing by combining the cilantro, yogurt, lime juice, garlic, jalapeno, and salt and pepper in a blender. Blend until smooth.
With the blender on low, start streaming in the oil until it is combined and the dressing has emulsified.
Take the taco seasoning and mix it into the chicken.
Assemble the salad with the lettuce on the bottom, then add all of the toppings.
Drizzle the dressing over the salad before serving.
Substitutions
You can substitute in your favorite store bought dressing (although I think this dressing makes this salad!) This salad would also be delicious with my Avocado Ranch Salad Dressing or Chipotle Ranch Dressing.
The toppings on this salad are super versatile. Leave off any that you don’t care for. Add anything extra, like peppers, cucumbers, or shredded cheese.
Tips and Tricks
The dressing will last 3-4 days in the refrigerator. It can definitely be made in advance – I like it the best once it has time to sit in the fridge for a bit.
I like to mince my garlic before adding it to the blender. You could throw it in whole, but you always run the risk of having chunks of garlic.
You can serve this salad all in a large bowl, like shown in the photographs, or you can set up a salad bar and let each person all their favorite ingredients.
More Southwest Inspired Recipes
Southwest Egg Rolls
Southwest Cheese Ball
Breakfast Bowl
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Southwest Chicken Salad
Ingredients
- 1 cup lightly packed cilantro
- 1/2 cup plain Greek yogurt
- Juice of 2 limes
- 2 cloves garlic minced
- 1/2 to 1 jalapeño remove seeds for less spice
- Salt and pepper
- 1/2 cup olive oil
- 2 cups cooked, shredded or cubed chicken
- 1 teaspoon taco seasoning
- 8 cups shredded romaine lettuce
- 1 can (15 oz) black beans drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup corn
- 1 medium avocado cut into slices
- 1/2 cup sliced red onion
- Sliced jalapeno optional
- Minced cilantro
Instructions
- Combine the cilantro, yogurt, lime juice, garlic, jalapeño, and salt and pepper in a blender. Process until smooth. With the blender on low, stream in the olive oil until the dressing emulsifies and combined. Refrigerate until needed.
- In a bowl, combine the chicken and the taco seasoning. Stir to coat the chicken with the taco seasoning.
- Add the lettuce to a large bowl. Top with the chicken, beans, tomatoes, corn, avocado, red onion, cilantro. Top with the salad dressing and serve.
Joanne says
I’ve been loving on the salads lately and it’s always good to find one that keeps you excited about every bite! I might have to replace the chicken with chickpeas, but I’m sure this will still be awesome.
Elizabeth @ Confessions of a Baking Queen says
The lime dressing sounds delicious!
Thalia @ butter and brioche says
love coming across new salad ideas to recreate in my kitchen. i am definitely making this recipe, looks delicious!
Chels R. says
That’s a beautiful salad! I usually eat pretty light during the day so that I can eat whatever I want later, lol!
Liz says
Nice salads. Thanks so much.