You ever take a bite of something and just feel the sunshine, like you’re sitting on a porch somewhere in Texas, enjoying a warm breeze and the smell of smoky grilled chicken? That’s exactly the vibe I get every time I dig into this Southwest Chicken Salad.
It’s fresh, it’s bold, and it’s packed with all the good stuff—tender grilled chicken, hearty black beans, crunchy veggies, and a zesty homemade dressing that’ll make your taste buds dance.
I love making this salad because it’s easy, ridiculously flavorful, and actually fills me up. Plus, it’s naturally gluten-free, so no swapping ingredients or overthinking required.
Whether you’re meal-prepping, feeding a hungry family, or just treating yourself, this is the kind of salad that won’t leave you feeling like you just ate rabbit food.
Variations & Substitutions
- Vegetarian? Swap the chicken for grilled tofu or roasted sweet potatoes.
- Dairy-free? Skip the cheese and use a dairy-free yogurt for the dressing.
- Extra Crunch? Add some toasted pepitas or crushed tortilla chips.
- Spicy Kick? Throw in some diced jalapeños or a few dashes of hot sauce.
Serving Suggestions
This salad is perfect as a standalone meal, but if you want to bulk it up, serve it with warm corn tortillas or a side of Mexican rice. It also makes an amazing filling for lettuce wraps!
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Southwest Chicken Salad with Black Beans
A hearty, flavorful Southwest-style salad with grilled chicken, black beans, crunchy veggies, and a creamy, zesty dressing.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- ¼ red onion, finely chopped
- 1 avocado, diced
- 4 cups chopped romaine lettuce
- ½ cup shredded cheddar or Cotija cheese
- ¼ cup chopped fresh cilantro
For the Dressing:
- ¼ cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice (about half a lime)
- 1 teaspoon honey
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt & pepper to taste
Instructions
Rub the chicken breasts with olive oil, then coat evenly with chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Heat a grill or skillet over medium heat and cook for 6-7 minutes per side until the chicken is golden brown and cooked through (internal temp should be 165°F). Let it rest for a few minutes, then slice into strips.
While the chicken is cooking, chop up your veggies. If you’re using fresh corn, give it a quick char on a hot skillet for extra smoky flavor. Trust me, it makes a difference!
In a small bowl, whisk together Greek yogurt, mayo, lime juice, honey, cumin, chili powder, garlic powder, salt, and pepper. If you like it thinner, add a splash of water.
In a large salad bowl, layer romaine lettuce, black beans, tomatoes, corn, bell pepper, red onion, and avocado. Toss everything together gently.
Top the salad with the sliced chicken and shredded cheese. Sprinkle with fresh cilantro for that final punch of flavor.
Pour the dressing over the salad or serve it on the side. If you’re feeling fancy, squeeze a little extra lime juice on top and maybe throw in some crushed tortilla chips for crunch.
Notes
Perfect for meal prep! Store undressed salad in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Chopping, Tossing
- Cuisine: Southwest, Mexican-inspired
Nutrition
- Serving Size: 1 large bowl
- Calories: ~420 per serving
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 85mg
