Raise your hand if you’re a tortilla chip fanatic! If that’s you, then get ready to fall head over heels for this Southwest chicken salad.
There’s something absolutely irresistible about the combination of crispy tortilla chips and a vibrant, flavor-packed salad loaded with all your Tex-Mex favorites. We’re talking tender chicken, hearty black beans, sweet corn, and a creamy lime dressing that ties it all together beautifully.
This isn’t just a salad – it’s an experience that turns every bite into a celebration of bold, fresh flavors. Take it to the next level with these perfect pairings from your meal collection:
Crispy French Fries – The salty crunch creates an amazing contrast with the creamy lime dressing and adds that indulgent touch we all crave. These golden fries complement the Tex-Mex flavors beautifully.
Easy Baked Potatoes – Transform them into Tex-Mex loaded potatoes! Top with cheese, salsa, and sour cream to echo your salad’s flavors, or use them as a hearty base to make your meal even more filling.
Simple Spring Salad – Layer it alongside for extra greens and freshness, or mix it right in to bulk up your Southwest salad with even more nutritious vegetables.
15-Minute Club Sandwich – Use your Southwest chicken salad as the star filling for an incredible Tex-Mex twist on the classic club sandwich.
The beauty of this salad is its incredible flexibility for any meal of the day. Enjoy it as a light lunch, pack it for meal prep, serve it at dinner parties, or even have it for breakfast with some scrambled eggs mixed in. The combinations are endless!
This salad is also perfectly healthy for any diet – packed with lean protein from the chicken, fiber from the black beans, vitamins from the fresh vegetables, and healthy fats from the lime dressing. You can easily customize it to fit keto, low-carb, or high-protein needs by adjusting the portions and toppings. It’s guilt-free indulgence at its finest!
Let’s dive into this incredible Southwest chicken salad recipe that’s about to become your new obsession!
This vibrant and flavorful Southwestern Chicken Salad is packed with tender chicken, colorful vegetables, and a creamy, zesty dressing.
Ingredients
- For the salad:
1 lb boneless, skinless chicken breast
Salt & black pepper
¾ cup black beans, rinsed and drained
½ cup finely diced red bell pepper
½ cup corn (fire-roasted preferred, or regular)
¼ cup finely diced red onion
¼ cup chopped cilantro
Tortilla chips, for serving
- For the Creamy Southwestern Dressing:
1 cup full-fat plain Greek yogurt or skyr
2 tbsp lime juice
¾ tsp ground cumin
¾ tsp chili powder
¾ tsp smoked paprika
Salt & black pepper to taste
Cayenne (optional)
Directions
- Cook the Chicken:
- Season the chicken breast generously with salt and black pepper.
- Option 1 (Boil/Poach): Place chicken in a pot, cover with water, bring to a boil, then reduce heat and simmer for 10-15 minutes, or until cooked through (internal temperature of 165°F / 74°C).
- Option 2 (Bake): Bake at 400°F (200°C) for 15-20 minutes, or until cooked through.
- Once cooked, remove from heat and let cool slightly. Shred or dice the chicken into bite-sized pieces.
- Prepare the Dressing:
- In a medium bowl, whisk together the Greek yogurt (or skyr), lime juice, ground cumin, chili powder, smoked paprika, salt, and black pepper. If desired, add a pinch of cayenne for extra heat.
- Taste and adjust seasonings as needed.
- Combine Salad Ingredients:
- In a large mixing bowl, combine the shredded or diced chicken, rinsed black beans, finely diced red bell pepper, corn, finely diced red onion, and chopped cilantro.
- Dress the Salad:
- Pour the prepared Southwestern dressing over the chicken and vegetable mixture. Toss gently until all ingredients are evenly coated.
- Serve:
- Transfer the Southwestern Chicken Salad to a serving bowl. Garnish with extra fresh cilantro if desired. Serve immediately with tortilla chips for scooping.
Tips for Success:
- Make ahead: The chicken salad can be made a few hours in advance and stored in the refrigerator. The flavors will meld beautifully.
- Corn preference: If using canned corn, drain it well. For frozen, thaw and drain. Fire-roasted corn (frozen or canned) adds an extra layer of smoky flavor.
- Adjust creaminess: If you prefer a thinner dressing, you can add a tiny splash of water or milk to reach your desired consistency.
- Serving suggestions: This salad is also excellent in lettuce wraps, as a sandwich filling, or served on top of a bed of mixed greens.
Leave a Reply