Go Back
Overhead view of southwest chicken salad
Print Recipe

Southwest Chicken Salad

Including well-seasoned grilled chicken, vegetables, and a creamy avocado cilantro-lime dressing, this Southwest Chicken Salad is bursting with color and flavor!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salad
Cuisine: Tex Mex
Keyword: grilled chicken salad, southwest chicken salad, summer salad recipes
Servings: 4 salads

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!

Nutrition

Calories: 858kcal | Carbohydrates: 41g | Protein: 26g | Fat: 68g | Saturated Fat: 11g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 1261mg | Potassium: 1272mg | Fiber: 19g | Sugar: 3g | Vitamin A: 1534IU | Vitamin C: 22mg | Calcium: 107mg | Iron: 5mg