Southwestern Chicken Salad

Some days you want a chicken salad that feels fresh and a bit virtuous, but you also want it to taste like you actually enjoy your life. That’s where this Southwestern Chicken Salad swans in, flips its hair, and makes lunch feel like a plan.

You get juicy chilli lime chicken, crunchy cos, creamy avo, sweet corn, black beans, and a southwest dressing recipe that pulls double duty as the marinade. It’s bold, bright, and properly filling, aka the southwestern chicken salad recipe you make once and then “accidentally” start meal prepping.

• What Makes This Recipe So Good (And Not Just Another Chicken Salad)
• What Goes Into Southwestern Chicken Salad
• Add Ins And Substitutions (For When You Feel A Bit Naughty)
• How To Make Southwestern Chicken Salad
• Pro Tips (Because You’re Not Here To Mess Around)
• Recipe FAQ’s
• Chili Lime Southwestern Chicken Salad Recipe

What Makes This Recipe So Good (And Not Just Another Chicken Salad)

• The dressing does the hard work twice: Half becomes the marinade, half becomes the creamy drizzle, so the flavour is inside the chicken and all over the salad.
• Chicken thighs stay juicy: They handle high heat like champs and don’t dry out the second you blink.
• Creamy, but not heavy: Greek yoghurt gives you that lush texture without turning the bowl into a regret.
• Textural chaos in the best way: Crunchy lettuce, soft avo, poppy corn, hearty beans, and warm sliced chicken. Every forkful hits.
• Fast to assemble, fancy to eat: Once the chicken’s cooked, it’s basically toss, slice, drizzle, done.

What Goes Into Southwestern Chicken Salad

This Southwestern Chicken Salad brings together bold, zesty flavors with wholesome ingredients you likely already have on hand. The creamy chili lime dressing also works as a marinade, making it extra easy to prep and full of flavor.

• Chicken Thighs: Boneless, skinless chicken thighs stay juicy and soak up the chili lime marinade beautifully.
• Lime Juice: Freshly squeezed lime adds bright, tangy flavor to both the marinade and the dressing.
• Greek Yogurt: Used in the dressing only, it gives a creamy texture without the extra fat.
• Romaine Lettuce: Crisp and refreshing, it creates the perfect base for all the vibrant toppings.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add Ins And Substitutions (For When You Feel A Bit Naughty)

These aren’t in the original recipe, but they slide in like they own the place.

• Toasted Pepitas: Adds serious crunch and a nutty bite that makes the salad feel extra special.
• Pepper Jack Cheese: Creamy with a little heat, and it plays very nicely with the chilli lime vibes.
• Grilled Pineapple Chunks: Sweet, smoky, and weirdly perfect with the tangy southwest dressing recipe.
• Pickled Jalapeños: For the spice lovers who want their southwestern chicken salad recipe to bite back.
• Jicama Matchsticks: Crisp, juicy crunch without watering everything down.

How To Make Southwestern Chicken Salad

1. Make the Marinade : In a bowl or food processor, whisk or blend all marinade ingredients except the Greek yogurt until well combined.

1. Marinate : Pour half the marinade into a dish. Add chicken and marinate for at least 2 hours. Refrigerate the unused half.

1. Grill the Chicken : Heat 1 teaspoon of oil in a grill pan. Grill chicken in batches until golden, crispy, and cooked through.

1. Let Chicken Rest : Once cooked, transfer chicken to a plate and let it rest for a few minutes to keep it juicy. Then slice into strips.

1. Prepare Base : Arrange romaine lettuce, halved tomatoes, avocado slices, black beans, and corn in a large serving bowl or on a platter.

1. Make the Dressing : Take the reserved marinade and stir in the Greek yogurt. Whisk until smooth or blend in a small food processor.

1. Assemble the Salad : Top the salad with the sliced chicken. Drizzle the creamy chili lime dressing generously over the top.

1. Serve and Enjoy : Divide the salad into four bowls or plates and serve immediately while the chicken is still slightly warm.

This Southwestern Chicken Salad is hearty and full of bold flavor, but it also pairs beautifully with a few unexpected favorites. For a rich, savory contrast, serve it alongside Sticky Chinese Barbecue Pork Belly —the sweet and smoky flavors are a delicious match. If you’re looking for a comforting side, try a warm Spinach and Ricotta Grilled Cheese to soak up any leftover dressing. Or keep things light but indulgent with Zucchini (Zettuccine) Carbonara —it’s creamy, satisfying, and adds a fun veggie twist to the table.

Pro Tips (Because You’re Not Here To Mess Around)

• Cook the chicken in batches: If you crowd the pan, the chicken steams and dumps water, and we want golden edges, not sad, pale vibes.
• Let the chicken rest before slicing: Even a few minutes helps the juices stay put, so your chicken salad stays juicy, not dry.
• Blend the dressing if you can: A quick blitz makes it smoother and creamier, and nobody has to chew a surprise chunk of garlic.
• Dress right before serving: Keeps the cos crisp and gives you that fresh crunch that makes this Southwestern Chicken Salad so satisfying.
• Want it meal prep friendly: Store salad bits and dressing separately, then slice chicken and drizzle when you’re ready to eat.

To make life easier, I cheated and used my Magic Bullet (small cup) to blend the dressing; no chopping needed! But if you don’t have one, just finely chop the cilantro before mixing everything by hand. It works just as well, but I won’t pretend I don’t love a shortcut.

Romaine or cos lettuce is ideal for that classic crunch, but feel free to swap in your favorite greens.

Yes! Chicken breasts are a great alternative, just don’t overcook them so they stay juicy and tender.

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IngredientsUSMetric1x2x3x

Marinade/Dressing:

• ▢ 4 skinless boneless chicken thigh fillets

• ▢ 2 tablespoons olive oil

• ▢ 1/3 cup lime juice freshly squeezed

• ▢ 4 tablespoons fresh cilantro or flat-leaf parsley

• ▢ 2 cloves garlic crushed

• ▢ 1 teaspoon brown sugar

• ▢ 1/2-3/4 teaspoon red chilli flakes adjust to your preference of spice

• ▢ 1/2 teaspoon ground cumin

• ▢ 1 teaspoon salt

• ▢ 1/4 cup plain greek yogurt or sour cream – for dressing only

• ▢ 4 cups romaine lettuce or cos lettuce leaves, washed and dried

• ▢ 1 cup grape tomatoes cherry tomatoes, halved

• ▢ 1 avocado ripe, sliced

• ▢ 1 cup black beans washed and rinsed

• ▢ 1 cup corn washed and rinsed

Instructions

• Whisk marinade ingredients together to combine, or pulse in a OR a until blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved, untouched marinade to use as the dressing.
• Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
• Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
• Prepare dressing with remaining marinade/dressing with the 1/4 cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.
• Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Chili Lime Southwestern Chicken Salad

Ingredients

Marinade/Dressing:

• 4 skinless boneless chicken thigh fillets

• 2 tablespoons olive oil

• 1/3 cup lime juice freshly squeezed

• 4 tablespoons fresh cilantro or flat-leaf parsley

• 2 cloves garlic crushed

• 1 teaspoon brown sugar

• 1/2-3/4 teaspoon red chilli flakes adjust to your preference of spice

• 1/2 teaspoon ground cumin

• 1 teaspoon salt

• 1/4 cup plain greek yogurt or sour cream - for dressing only

• 4 cups romaine lettuce or cos lettuce leaves, washed and dried

• 1 cup grape tomatoes cherry tomatoes, halved

• 1 avocado ripe, sliced

• 1 cup black beans washed and rinsed

• 1 cup corn washed and rinsed

Instructions

• Whisk marinade ingredients together to combine, or pulse in a OR a until blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved, untouched marinade to use as the dressing.
• Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
• Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
• Prepare dressing with remaining marinade/dressing with the 1/4 cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.
• Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.

Notes

Nutrition

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