The ultimate lunch or dinner recipe, this Southwest Chicken Salad is full of bold flavor and nutritious ingredients for a refreshing, filling meal that won’t weigh you down. Marinated chicken combines with fluffy rice, fresh veggies, and beans. Tossed with a creamy Greek yogurt dressing, it’s full of tastes and textures guaranteed to knock your socks off!
Why You’ll Love This Southwest Chicken Salad
With spring just around the corner, we’re beginning to crave all things fresh. Luckily, this southwest chicken salad is the perfect option to hold us over! It’s light enough to enjoy when the weather is warm yet filling and bold enough to keep you satisfied while it’s still cold! In addition:
- It’s low-carb, full of protein, and loaded with fiber.
- Budget-friendly ingredients are all you need.
- Once the chicken is cooked, it comes together in minutes.
- The whole family will look forward to sinking their forks into a big bowl of greens!
Ingredients You’ll Need
For this southwest chicken salad, we took inspiration from a few of our favorite recipes, combining them into one incredible meal!
Salad Base
- Mixed Greens
- Chopped Tomatoes
- Corn
- Beans (Pinto or Black)
Chicken (and Marinade)
- Chicken Breast Tenders
- Orange Juice
- Chili Powder
- Garlic Cloves
- Soy Sauce
- Olive Oil
- Lime Juice
- Honey
- Cilantro
- Salt
- Pepper
Cilantro Rice
- Long-Grain Rice
- Lime Juice and Zest
- Cilantro
Dressing
- Full-Fat Greek Yogurt
- Lime Juice
- Garlic
- Cilantro
- Olive Oil
How to Make The Best Southwest Chicken Salad
This recipe requires several steps, but it’s super easy to make! Just follow the instructions below.
- Create the Dressing. Add all of the ingredients to a small blender, and blend until smooth. Refrigerate.
- Prepare the Chicken. Combine the ingredients for the marinade in a large bowl. Add the chicken, submerging it completely. Then, cover the bowl, and place it in the fridge for at least 30 minutes or up to overnight.
- Cook the Rice. Prepare the rice according to the package instructions. Then, add a sprinkle of lime juice and lime zest, and fold in the cilantro. Fluff the mixture with a fork.
- Cook the Chicken. Heat oil in a pan over medium-high heat. Add the chicken in a single layer, working in batches if needed. Cook for 3-4 minutes on one side. Then, flip it over. Continue to cook until the juices run clear and the chicken has reached an internal temperature of 165° Fahrenheit. Set it aside for at least 5 minutes.
- Toss the Salad. Add all the ingredients to a large bowl. Drizzle the dressing on top, and toss to combine. Serve while the chicken is warm, and enjoy!
Variations
One of the best things about salad recipes is that there’s really no right or wrong way to make them, and this southwest chicken salad is no exception! Feel free to mix and match your favorite ingredients to make it your own. For instance, some of our favorite variations include:
- Swapping Out the Protein. Replace the chicken with any other protein you like best such as beef kofta, ground turkey, salmon, or shrimp!
- Make It Vegetarian. Swap out the chicken with a vegetarian protein source like chickpeas, tempeh, or tofu.
- Include Cheese. Make your salad extra creamy with a sprinkle of feta, Monterey Jack, or Cheddar cheese!
- Using a Different Dressing. Feel free to mix and match any store-bought or homemade dressings you have on hand.
- Add Crunch. Sprinkle in chopped nuts, crispy chickpeas, or tortilla chips for extra texture.
- Use Different Produce. Clear out your fridge with any extra produce you have on hand like red onion, cucumber, and avocado.
How to Prep and Store
This southwest chicken salad is best served right away. However, if you want to prepare it ahead of time, the ingredients can be stored separately in airtight containers.
Combine the fresh vegetables in a bowl. Then, add the beans and thawed corn to a separate container. Store the chicken separately as well as the dressing. The ingredients will stay fresh in the fridge for up to 5 days.
To Enjoy: When you’re ready to eat, heat the chicken in a skillet or in the microwave. Then, toss everything together in a bowl, and enjoy!
More Salad Recipes
Looking for more meal-worthy salad recipes? Try out some of the crowd-pleasing options below!
- Southwest Salad with Creamy Chipotle Dressing
- Whipped Feta Chicken Salad
- Crispy Rice Bowl (SweetGreen Copycat)
- Chickpea and Lentil Salad (Koshari Salad)
Southwest Chicken Salad
Ingredients
For the Dressing:
- ½ cup full-fat Greek yogurt
- 1 lime juiced
- 1 clove garlic minced
- 1 cup fresh cilantro chopped
- ¼ cup olive oil
For the Chicken:
- 1 ½ pounds chicken breast tenders
- 1/ cup orange juice freshly squeezed
- 1 Tablespoon chili powder
- 3 garlic cloves minced
- 1 Tablespoon soy sauce
- 2 Tablespoons olive oil
- ½ lime juiced
- 1 Tablespoon honey
- 2 Tablespoons cilantro
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the Cilantro Rice:
- 2 cups long-grain rice cooked
- ½ lime juice and zest
- 2 Tablespoons fresh cilantro chopped
For the Salad:
- 4 ounces mixed greens
- 1 cup tomatoes chopped
- 1 cup frozen corn thawed
- 1 15 ounce can beans, pinto or black, drained and rinsed
Instructions
- In a blender, combine all the ingredients for the dressing. Blend until smooth. Store in the fridge until ready to use.
- Whisk the ingredients for the chicken marinade together in a large bowl. Add the chicken, submerging it completely. Cover, and refrigerate it at least 30 minutes or ideally up to overnight.
- Prepare the rice according to the package instructions. Once cooked, fold in the juice of half a lime, lime zest, and cilantro. Fluff with a fork, and set aside.
- Heat a skillet over medium-high heat. Add the olive oil. Once warm, arrange the chicken in a single layer. Cook 3-4 minutes. Then, flip and continue to cook another 3-4 minutes or until the juices run clear and the chicken has reached an internal temperature of 165° Fahrenheit. Rest 5 minutes.
- In a large bowl, add the mixed greens, tomatoes, corn, beans, rice, and chicken. Pour the dressing on top, and toss to combine.
- Serve while the chicken is warm!
- Store ingredients in separate airtight containers in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
