Including well-seasoned grilled chicken, vegetables, and a creamy avocado cilantro-lime dressing, this Southwest Chicken Salad is bursting with color and flavor!
We like to enjoy this with some crushed up tortilla chips for a bit of crunch and pitcher of margaritas!
The Best Grilled Chicken Salad Recipe
This Southwest Chicken Salad tastes (and looks) like something straight from a restaurant menu. It’s bright, colorful, and loaded with flavor.
I consider this to be one of my favorite summer salad recipes because it makes an easy, healthy dinner and is made with fresh ingredients. And while you can definitely roast the chicken in the oven, grilling it adds even more flavor. And instead of grilled frozen corn, try grilling your own.
The dressing is both light and refreshing and creamy, with avocado, mayo, lime, and cilantro. The cooling flavors pair so nicely with the warm Southwest flavors.
Ingredients Needed
Here’s what you’ll need for this bright and colorful grilled chicken salad recipe.
(Scroll to the bottom for our easy printable recipe with the complete details.)
- Avocado – Be sure it is soft and ripe, so that it easily blends with the other dressing ingredients.
- Mayonnaise – The creamy base of our avocado cilantro dressing.
- Garlic – For aromatics and flavor.
- Lime juice – Freshly squeezed lime juice brightens the dressing.
- Cilantro – Fresh chopped cilantro is the key ingredient in this dressing.
- Salt & pepper – For flavor.
- Chicken – Boneless, skinless chicken breasts are best for this salad.
- Spices – Chili powder, cumin, and onion powder give the chicken its southwest flavor.
- Vegetables – I add radishes, grilled corn, cucumbers, black olives, cherry tomatoes, and avocado to my salad.
- Greens – I use a combination of butter lettuce and spring mix greens for the salad base. You can use all of one or the other or even add some spinach.
- Black beans – For added protein and fiber. Drain and rinse before adding to the salad.
Easy Variations
As with almost any salad, there are a million ways to switch up this grilled chicken salad. Here are a few ideas:
- Skip ingredients as desired. Simply omit any ingredients from the salad you don’t enjoy.
- Add other veggies. Feel free to add sliced onions, jalapenos, spinach, or any other vegetable you love to this recipe.
- Add some cheese. Can’t live without cheese? Feel free to add in some shredded cheddar, Monterey jack cheese, or even Pepperjack for a kick.
- Use another dressing. If you’re not a fan of cilantro or avocado or just don’t feel like making the dressing, you can use any dressing you want on this salad. Our homemade Ranch is always a good option and a chipotle dressing would taste great too.
How to Make Southwest Chicken Salad
This grilled chicken salad is so easy to prepare. It just takes a few minutes to cook the chicken then all you need to do is assemble and enjoy!
(Scroll to the bottom for our easy printable recipe with the complete details.)
- Make the dressing. Blend all of the dressing ingredients in a food processor until smooth. Transfer to a bowl or jar, cover, and chill in the fridge until ready to use.
- Cook the chicken. Combine the seasonings and minced garlic. Generously season the chicken on both sides. Grill the chicken for 6-8 minutes on each side until an internal temperature of 165F is reached and fully cooked through. Transfer to a plate.
- Assemble the salad. Layer the butter lettuce and spring mix on a serving platter. Top with the veggies. Slice or cube the chicken, then place it on top. Drizzle with the dressing and enjoy!
Can I Make The Dressing Without A Food Processor?
Absolutely. You can whisk all the dressing ingredients in a small bowl by mashing the avocado until very smooth and chop the cilantro finely. Whisk all dressing ingredients together.
Serving Suggestions
You can serve this Southwest chicken salad either in individual bowls or make a nice presentation on a serving platter, the choice is yours. Personally, I like to serve this salad with some tortilla chips for added crunch, fresh cilantro for garnish, and a fresh lime wedge.
One thing to keep in mind is that you should not add the dressing until you’re serving the salad – or leave it on the side completely so each person can add their own.
Proper Storage
Once assembled, this grilled chicken salad should be served immediately. However, individual elements can be refrigerated:
- Dressing. Keep the dressing stored in a jar or covered in a bowl for up to 24 hours. Just give it a good stir before serving.
- Chicken. Keep the cooked chicken in an airtight container in the refrigerator for up to 2 days. I actually prefer preparing the chicken in advance since I like it cold on the salad.
More Hearty Salad Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Southwest Chicken Salad
Ingredients
FOR THE AVOCADO CILANTRO DRESSING
- 1 ripe avocado
- 1 cup mayonnaise
- 2 cloves garlic
- Lime juice from 2 limes
- 1/4 cup chopped cilantro
- 1/2 teaspoon Kosher salt
- 1 teaspoon black pepper
FOR THE SALAD
- 2 boneless chicken breast (1 pound total)
- 1 teaspoon chili powder (not cayenne pepper)
- 1 teaspoon cumin
- 3-4 garlic cloves , minced
- 1 teaspoon onion powder
- 1/2 teaspoon Kosher salt
- 1 teaspoon black pepper
- 5 radishes , thinly sliced
- 15 ounce can black beans , drained and rinsed
- 1 cup frozen grilled corn , thawed
- 3 Persian cucumbers , diced
- 5 ounces sliced black olives , drained
- 1 cup cherry tomatoes , quartered
- 3 ounces Butter lettuce
- 3 ounces Spring Mix greens
- 1 ripe Avocado , sliced thin
FOR GARNISH
- Limes
- Tortilla Chips
- Cilantro
Instructions
- Make the dressing. Add all of the dressing ingredients to the bowl of a food processor and blend until smooth. Pour into a jar or bowl, cover, and transfer to the refrigerator until ready to serve so the flavors can deepen.
- Prep your grill (or grill pan or skillet) with olive oil or cooking spray. Bring to a medium-high heat.
- In a small bowl combine the chili powder, cumin, minced garlic cloves, black pepper, salt, and onion powder. Sprinkle over chicken breast, rubbing it in generously.
- Grill seasoned chicken breasts for 6-8 minutes on each side until fully cooked through and an internal temperature reaches 165F. Take off the grill and let rest while you prepare the salad.
- On a serving platter layer the butter lettuce and spring mix lettuce. Top with cherry tomatoes, black olives, radishes, black beans, avocado, cucumber, and grilled corn. Set aside.
- Slice or cube the cooked chicken in desired fashion and place on the salad, adding desired toppings. Drizzle dressing and serve!
