Chicken Salad in Southwest Style with Avocado Dressing

This incredible Southwest Chicken Salad features Creamy Avocado Dressing! It’s filled with vibrant vegetables, marinated grilled chicken, black beans, corn, and crumbled cotija cheese, all tossed together with the tastiest avocado cilantro dressing!

This Southwest Chicken Salad recipe includes everything you adore and will become your new go-to salad! A creamy dressing, juicy chicken bursting with flavor, fresh vegetables, black beans, and sweet corn all mixed in the best avocado dressing. This is consistently my go-to recipe when serving a salad to a larger group. I enjoy preparing this salad in advance for lunchtime meals during the week, and the marinade is incredibly flavorful! This nutritious recipe is an excellent way to meet your protein targets and consume healthy fats while feeling satisfied and full.

Why You’ll Adore this Salad

• This salad is filling, wholesome, and packed with all your beloved southwestern flavors. Your palate will appreciate it!
• Loaded with protein and healthy fats for the ideal nutritious salad.
• An excellent salad for meal prep since all the components can be prepared in advance for quick assembly.
• The creamy avocado dressing is a simple recipe and a transformative element in this salad!
• Ideal hearty salad to satisfy a group!

Here’s What You’ll Require

Salad Components

• romaine lettuce – finely chopped romaine, though any leafy green like arugula, kale, or spinach will suffice.
• vegetables – a colorful mix of grape tomatoes, fresh corn (or fire-roasted corn), crunchy red onion, and a ripe avocado. You can also add green onions for added flavor.
• black beans – I used canned black beans, a fantastic protein source in this salad. Just ensure to drain and rinse them.
• cilantro – a wonderful addition that brings a fresh taste and vibrant color. If cilantro isn’t to your liking, alternative fresh herbs like parsley can be used.
• cotija cheese – contributes creaminess and flavor.

Chicken Components

• chicken – you’ll need 2 or 3 boneless, skinless chicken breasts. You could also opt for boneless skinless chicken thighs or chicken tenderloin as alternatives.
• olive oil – aids in infusing flavor into the chicken and helps prevent sticking on the grill or pan. I prefer a good olive oil that doesn’t need to be pricey, just ensure it’s cold-pressed and organic for maximum flavor.
• lime juice – fresh lime juice adds a tangy flavor, requiring about half a lime for the marinade. Add some lime zest for an additional lime kick if desired!
• taco seasoning – my homemade taco seasoning is so much more flavorful than store-bought packets packed with sodium. It consists of chili powder, ground cumin, paprika, garlic powder, onion powder, and oregano.
• salt + pepper – essential for seasoning the chicken.

For the Avocado Dressing

• avocado – the highlight of this dressing! Ensure you select ripe avocados for a creamy texture.
• garlic – fresh garlic is optimal for this recipe, but one teaspoon of garlic powder can substitute if needed.
• greek yogurt – I appreciate the tanginess greek yogurt adds to this dressing. You can also use regular yogurt or sour cream if that’s what you have available.
• avocado oil – I adore the delicate flavor of avocado oil in this dressing, allowing the other flavors to shine. Olive oil is also an option for a richer taste.
• lime juice – this contributes a fresh taste and zing to the dressing and also prevents the avocado from browning.
• cilantro – fresh cilantro enhances flavor and adds vibrant green color. You can keep the stems on as they add extra flavor and will be blended as well.
• seasonings – a blend of cumin, salt, and black pepper.

How to Prepare the Southwestern Salad

1. Marinate the chicken. In a small bowl, blend lime juice, olive oil, taco seasoning, salt, and pepper, then toss with the chicken. Set aside and allow to marinate for at least 30 minutes to 12 hours.
2. Chop vegetables. While the chicken is marinating, prepare your salad. Wash and chop the romaine lettuce, slice the tomatoes and red onion, and finely chop the cilantro. If you plan to bake the chicken, preheat the oven to 350 degrees F now. It’s best to slice the avocado just before serving to keep it fresh!
3. Cook the chicken. Bake the chicken at 350 for 15 to 20 minutes, or until the internal temperature reaches 165 F on a digital thermometer. Alternatively, grill the chicken for 4 to 5 minutes on each side until the juices run clear.
4. Prepare the dressing. While the chicken cooks, combine all dressing ingredients in a food processor or high-powered blender and blend until smooth. Scrape down the sides as necessary. You can add a few tablespoons of water to reach your desired consistency. Store in the refrigerator in a sealed container until needed.
5. Combine the salad. In a large mixing bowl, combine the lettuce, tomatoes, black beans, corn, avocado, red onion, cilantro, cheese, and diced chicken. Drizzle with avocado dressing and toss until everything is well mixed. Serve as a main dish or consider the side dish options below.

Variations and Alternatives

• Additional veggies – while this salad is loaded with vegetables, consider adding even more such as red bell pepper strips, green peppers, chopped celery, carrots, and more.
• Add some crunch – this salad boasts a variety of textures and flavors, yet feel free to include some crushed tortilla chips, tortilla strips, pepitas, nuts, or crispy vegetables.
• Add fresh fruit – introduce sweetness with fresh berries or sliced grapes.
• Cheese alternatives – instead of crumbled cotija cheese, you might use shredded cheddar, feta, or blue cheese crumbles.
• Spice it up – to intensify the heat in this salad, add red pepper flakes, hot sauce like sriracha, or adobo sauce to the dressing or chicken marinade. Green chilies can also be included in the salad.
• Serve with rice – this southwest chicken salad makes delicious rice bowls! Serve it on brown rice or fluffy Mexican rice prepared in the instant pot.
• Use in a wrap – wrap this salad in a large tortilla for a substantial southwest chicken wrap or sandwich.
• Use the dressing with other salads, as a dip for vegetables, over tacos and fajitas, or as a spread for sandwiches and wraps.

Serving Suggestions

This southwestern chicken salad stands well on its own but can also be served as a side salad alongside these other dishes:

Preparing this Salad in Advance

The beauty of this salad is that all its components can be conveniently made ahead at the start of the week and stored separately in containers until you’re ready to assemble.

• The chicken can be cooked up to 3 or 4 days ahead and tastes delicious both warm and cold on the salad. You could also repurpose any leftover chicken, shredded crock pot chicken, or rotisserie chicken.
• The avocado dressing can be stored in the fridge for about 2 to 3 days in a sealed mason jar or container. When it’s time to use it, give it a solid shake to blend everything.
• The romaine lettuce can be washed and kept in a container in the fridge until you’re prepared to make the salad.
• The tomatoes and red onion can be cut in advance and stored in separate containers until it’s time to assemble the salad.

More Chicken Salad Recipes

I hope you enjoy this straightforward Southwest Chicken Salad. If you adore it as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your tasty recreations!