Go Back
Spicy Southwest Chicken Salad with grilled chicken and fresh toppings
ChefMaster Emily

Spicy Southwest Chicken Salad

This Spicy Southwest Chicken Salad packs bold, zesty flavors with grilled chicken, fresh veggies, and a smoky chipotle-lime dressing. It’s vibrant, satisfying, and perfect for meal prep, weeknight dinners, or sunny lunches on the go.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Southwest-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 pieces chicken breasts grilled or pan-seared with Southwest seasoning
  • 1 head romaine lettuce chopped
  • 1 avocado cubed
  • 1 cup corn kernels fresh or roasted
  • 1 cup black beans rinsed and drained
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup tortilla strips for topping
Chipotle-Lime Dressing
  • 1/3 cup mayonnaise
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp chipotle in adobo finely minced
  • 1 tsp honey
  • 1 clove garlic minced
  • salt to taste

Equipment

  • Grill or Skillet

Method
 

  1. Rub chicken breasts with Southwest seasoning (cumin, chili powder, paprika, garlic powder, salt, pepper). Grill or sear until fully cooked. Let rest, then slice.
  2. Prepare salad ingredients: chop romaine, halve tomatoes, slice onion, cube avocado, and rinse black beans.
  3. In a bowl, whisk together mayo, lime juice, chipotle in adobo, honey, garlic, and salt to make the dressing.
  4. Assemble salad: layer lettuce, corn, beans, tomatoes, onion, avocado. Top with chicken, tortilla strips, and dressing. Serve immediately.

Notes

Customize with your favorite toppings. Store undressed salad in fridge for up to 2 days. Dressing and cooked chicken can be prepped in advance and stored separately.