Southwest Chicken Salad

This Southwest Chicken Salad is loaded with bold Tex-Mex flavour – juicy grilled chicken, crisp veggies, and a creamy cilantro lime dressing.

This bold and hearty Southwest Chicken Salad brings together smoky, spiced chicken with crisp romaine, colourful vegetables, and crunchy corn chips for a Tex-Mex-inspired meal that’s anything but boring. It’s the kind of salad that satisfies like a main course—perfect for a warm evening, a meal prep lunch, or even casual entertaining.

The real star here is the creamy cilantro lime dressing, which blends tangy lime, honey, garlic, and fresh coriander into a smooth, flavourful drizzle that ties everything together. Paired with juicy grilled chicken seasoned with cumin, paprika, and chilli powder, every bite is bursting with layered flavour and texture—from creamy avocado to the pop of sweet corn and juicy tomatoes.

It’s a salad that feels fresh and indulgent all at once—and one you’ll want to keep in your regular rotation.

Tips for Best Results

• Marinate for Maximum Flavour: Let the chicken marinate for at least 30 minutes, but if you have time, 2–4 hours will allow the flavours to fully absorb into the meat.
• Grill for Smokiness: Grilling the chicken adds a nice char and smoky depth that pairs perfectly with the salad’s flavours. If grilling isn’t an option, pan-searing or baking works too.
• Cool Before Slicing: Allow the chicken to rest for 5 minutes before slicing to help retain juices and keep the meat tender.
• Use Fresh Lime Juice: Freshly squeezed lime juice makes a big difference in both the marinade and dressing. Bottled lime juice can taste flat or overly acidic.
• Assemble Just Before Serving: To keep the salad crisp, assemble it just before serving. If prepping ahead, store the components separately.
• Thin the Dressing if Needed: If the dressing thickens in the fridge, stir in a splash of water or extra lime juice to reach your desired consistency.

Ingredients and Substitutions

Chicken & Marinade:

• Chicken Breasts: Boneless, skinless chicken breasts are lean and quick-cooking. You can also use boneless thighs for juicier meat.
• Olive Oil & Lime Juice: These form the base of the marinade. Lemon juice can be substituted, though it will give a slightly different flavour profile.
• Spices: The combination of chilli powder, garlic powder, cumin, oregano, and smoked paprika creates a smoky, earthy flavour. If you’re missing one, taco seasoning can be used in a pinch.

Dressing:

• Sour Cream: Adds creaminess and tang. You can substitute with plain Greek yoghurt for a lighter option.
• Oil: Can substitute with another salad dressing oil.
• Cilantro: Fresh coriander adds signature flavour. If you’re not a fan, substitute with flat-leaf parsley and a bit of lime zest.
• Honey: Balances the acidity. Maple syrup or agave syrup can be used instead.

Salad Base:

• Romaine Lettuce: Crisp and sturdy, perfect for holding up under heavier toppings. You can use a mix of romaine and spring greens if desired.
• Tomatoes: Cherry or grape tomatoes add sweetness and colour. Diced regular tomatoes work too.
• Corn: Fresh, frozen (thawed), or canned corn all work. For added flavour, try grilled or charred corn.
• Avocado: Adds creaminess. Be sure to add just before serving to prevent browning.
• Tex-Mex Cheese Blend: Typically a mix of cheddar and Monterey Jack. You can also use just shredded cheddar or pepper jack for more heat.
• Black Olives: Add a briny contrast. Skip them or swap with sliced green olives if preferred.
• Red Onion & Bell Pepper: These add crunch and sharpness. Any colour bell pepper works.
• Corn Chips/Tortilla Strips: Optional, but they add great texture. Use crushed tortilla chips, homemade strips, or leave them out for a lower-carb option.

Looking for More Summer Salads?

Check out more of my favourite summer salad recipes!

This authentic Greek salad is fresh, simple, and full of flavour with fresh produce, olives, feta, and olive oil – no lettuce, just tradition.

Nectarine Tomato Burrata Salad with heirloom tomatoes, arugula, and creamy burrata, finished with basil and a light pesto dressing.

Melon Caprese Salad combines melons, creamy mozzarella, and fresh basil, drizzled with a honey-lime dressing for a refreshing summer side.

Southwest Chicken Salad

Yields: 4 servings | Prep Time: 20 minutes | Cook Time: 10–15 minutes (plus marinating)

Ingredients:

For the Chicken Marinade:

• ⅓ cup olive oil
• ⅓ cup freshly squeezed lime juice
• 1 tablespoon fresh cilantro, chopped
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 pounds boneless, skinless chicken breasts

For the Creamy Cilantro Lime Dressing:

• ¼ cup extra virgin olive oil
• ½ cup (120 mL) sour cream
• 1 medium lime, zested and juiced
• 1 tablespoon (15 mL) honey
• 1 tablespoon cilantro, chopped
• 1 clove garlic, smashed
• ½ teaspoon black pepper
• ¼ teaspoon salt

For the Salad:

• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cup canned corn, drained (or thawed frozen corn)
• 1 large avocado, sliced
• ½ cup shredded Tex-Mex cheese blend
• ½ cup sliced black olives
• ½ cup diced red bell pepper
• ⅓ cup thinly sliced red onion
• 1 cup corn chips or tortilla strips

Directions:

1. Marinate the Chicken:
In a large bowl or zip-top bag, whisk together olive oil, lime juice, cilantro, and all the spices. Add the chicken breasts and coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavour.

2. Cook the Chicken:
Grill the chicken over medium-high heat for 5–6 minutes per side or until the internal temperature reaches 165°F (74°C). (Image 3) Alternatively, bake at 400°F (200°C) for 20–25 minutes. Let rest for 5 minutes, then slice thinly.

3. Make the Dressing:
Add all dressing ingredients to a blender. (Image 4) Blend until smooth and creamy. Adjust seasoning or thickness with a splash of water if needed. Set aside or chill until ready to use.

4. Assemble the Salad:
In a large serving bowl, layer the romaine, tomatoes, corn, avocado, cheese, olives, bell pepper, and red onion. Top with sliced grilled chicken and corn chips or tortilla strips.

5. Serve:
Drizzle with the creamy cilantro lime dressing just before serving, or serve dressing on the side.

Continue to Content

Yield: 4 Servings

Southwest Chicken Salad

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 1 hour 5 minutes

This Southwest Chicken Salad is loaded with bold Tex-Mex flavour – juicy grilled chicken, crisp veggies, and a creamy cilantro lime dressing.

Print

Ingredients

For the Chicken Marinade:

• ⅓ cup olive oil
• ⅓ cup freshly squeezed lime juice
• 1 tablespoon fresh cilantro, chopped
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 boneless, skinless chicken breasts

For the Creamy Cilantro Lime Dressing:

• ¼ cup extra virgin olive oil
• ½ cup (120 mL) sour cream
• 1 medium lime, zested and juiced
• 1 tablespoon (15 mL) honey
• 1 tablespoon cilantro, chopped
• 1 clove garlic, smashed
• ½ teaspoon black pepper
• ¼ teaspoon salt

For the Salad:

• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cup canned corn, drained (or thawed frozen corn)
• 1 large avocado, sliced
• ½ cup shredded Tex-Mex cheese blend
• ½ cup sliced black olives
• ½ cup diced red bell pepper
• ⅓ cup thinly sliced red onion
• 1 cup corn chips or tortilla strips

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Nutrition Information:

Yield:

4

Serving Size:

3 Cups Salad
Amount Per Serving: Calories: 970Total Fat: 72gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 53gCholesterol: 82mgSodium: 1351mgCarbohydrates: 55gFiber: 11gSugar: 7gProtein: 33g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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