Southwest Salad (with Cilantro Lime Dressing)

This Southwest salad is fresh, hearty, and loaded with bold flavor from juicy grilled chicken, sweet corn, and a zesty Cajun kick. I serve this with our favorite cilantro lime dressing, but it’s also great with ranch, or Green Goddess dressing.

It’s an easy, colorful meal that comes together quickly.

Holly’s Recipe Highlights: Southwest Salad

Flavor: Bold, fresh, and crunchy with smoky chicken, sweet corn, avocado, and romaine.

Recommended Tools: An instant-read thermometer is the best way to make perfectly cooked, juicy chicken.

Cooking Method: The chicken can be cooked on the grill or stovetop.

Time-Saving Tip: Start with a bagged salad to save washing the lettuce.

Total Time: 30 minutes Serves: 4

Ingredient Notes

• Chicken: Pound to an even thickness so it cooks evenly and stays juicy. Chicken thighs can be used in place of breasts, or use rotisserie chicken for a shortcut.
• Seasoning: Cajun seasoning adds smoky heat and lots of flavor with very little effort. If using a store-bought blend, taste before using, as some brands can be quite salty.
• Corn: Thawed frozen corn or canned corn can be used in place of fresh cobs.
• Beans: Black beans add extra protein and fiber. Other types of canned beans can be used such as pinto beans.
• Dressing: I use a quick homemade cilantro lime dressing. It can be replaced with your favorite store-bought dressing. Try Chiptole Ranch, blue cheese dressing, or blackened ranch.
• Variations: You can easily make this vegetarian by skipping the chicken and adding extra beans or even some grilled tofu for protein. For more color and heat, add sliced red bell pepper or jalapeño.

How To Make a Southwest Salad

1. Season and grill the chicken (full recipe below).
2. Char the corn and slice off the kernels.
3. Add lettuce, corn, beans, tomatoes, cheese, and avocados to a bowl.
4. Slice the chicken and place over the top.
5. Drizzle with dressing and serve.

Storage and Leftovers

• Refrigerate: Store ingredients separately when possible. Cut avocado fresh before serving. Cooked chicken keeps for up to 4 days. Undressed salad keeps for up to 2 days.
• Freezing: Cooked chicken will keep for up to 3 months in the freezer.
• Reheating: Warm chicken in the microwave or a skillet.
• Leftovers: Wrap everything in tortillas for southwest chicken wraps or turn leftovers in rice bowls with extra beans and salsa.

Did you enjoy this Southwest Salad Recipe? Leave a comment and rating below.

This post has been sponsored by McCormick.

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

• Preheat the grill to medium-high (400°F).

• Using the flat side of a meat mallet, pound the chicken breasts to ½ inch thickness. Brush with 2 teaspoons of olive oil and the Cajun seasoning.

• If using corn cobs, brush lightly with remaining olive oil, season with salt and pepper, and place on the grill. Cook until lightly charred, rotating occasionally. Cool slightly and cut the kernels off the cob.

• Cook the chicken on the grill for 6 minutes, flip, and cook for an additional 6 to 8 minutes until fully cooked and reaches 165°F. Remove from the grill and set aside to rest for 5 minutes.

• Add romaine lettuce to a large salad bowl. Add corn kernels, black beans, chopped tomatoes, shredded cheese, green onions, and sliced avocado.

• Slice the chicken and place it on top of the salad.

• Drizzle with dressing and toss to coat.

To prepare on the stovetop: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5-6 minutes per side or until the chicken reaches an internal temperature of 165℉.
Use frozen (and thawed) or canned corn kernels when assembling the salad.
This salad would also pair well with a creamy lime ranch or chipotle ranch-style dressing.
Keep leftover ingredients in separate containers in the refrigerator. Cooked chicken will keep for up to 4 days. An undressed salad will keep for up to 2 days in the refrigerator

Calories: 544 | Carbohydrates: 32g | Protein: 38g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 101mg | Sodium: 800mg | Potassium: 1495mg | Fiber: 12g | Sugar: 10g | Vitamin A: 15350IU | Vitamin C: 23mg | Calcium: 295mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Tex Mex

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