This Southwest Chicken Salad is a homemade copycat of the McDonald’s original — loaded with crisp romaine, black beans, corn, juicy tomatoes, and a creamy lime-cumin dressing that somehow pulls your life together. It’s quick, no-cook, and surprisingly satisfying. Works for lunch, dinner, or whatever happens in between.
Quick Summary
- Prep time: 15 mins
- Cook time: 0 mins
- Flavor: creamy, tangy, fresh
- Great for: meal prep, tired weeknights, when you want something cold and calming
Why I Like This Recipe
Honestly, this is one of those “I need to eat, but please don’t make me try” situations. You just throw everything in a bowl, whisk the dressing, and boom. It tastes like effort without asking for it.
Ingredients
- ½ cup sour cream (reduced-fat works)
- 3 tbsp chunky salsa
- 1 tbsp lime juice
- ¾ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 6 cups chopped romaine
- 2 cups cooked chicken, shredded or chopped
- 2 cups halved cherry tomatoes
- 1 cup corn (fresh or thawed from frozen)
- 1 cup black beans, rinsed
- ⅓ cup thinly sliced red onion
- ¼ cup shredded Colby Jack cheese
- Lime wedges (optional)
How To Make Southwest Chicken Salad
- Make the dressing: Whisk sour cream, salsa, lime juice, and all the spices in a big bowl. It might look messy at first, but it smooths out.
- Assemble the salad: Toss in romaine, tomatoes, chicken, corn, black beans, and onion. Pile it up like you’re rebuilding something.
- Dress it: Pour the dressing over and toss everything gently — not too aggressive or you’ll crush the lettuce and your mood.
- Finish it off: Top with Colby Jack cheese and a few lime wedges. You can squeeze the lime, or don’t. Up to you.

Tips for Success
- Dry the romaine really well — soggy greens ruin everything.
- Taste the dressing before using — every salsa hits a little different.
- If the corn was frozen, warm it just a bit first. Cold-on-cold feels off.
- Use rotisserie chicken if you don’t feel like cooking.
Storage and Reheating
- Fridge: Store undressed salad in a sealed container for up to 2 days. Keep dressing on the side to avoid a sad, soggy bowl.
- Freezer: Nope. This one’s strictly fresh.
- Reheat: Nope again. It’s meant to be cold. Eat it straight from the fridge like a quiet reset button.
Frequently Asked Questions
- Can I use a different protein?
Yep. Grilled shrimp, steak, or even tofu works great. - What kind of salsa should I use in the dressing?
Chunky is best. Thin salsa will make the dressing too runny. - Can I meal prep this?
Totally — just keep the dressing separate and add right before eating. - Is the sour cream necessary?
It gives the dressing its creamy base, but you can use Greek yogurt if that’s what you’ve got. - Do I have to add cheese?
Nope. But… it helps.
Common Mistakes and How to Dodge Them
- Using watery salsa in the dressing: It thins out the whole vibe. Go chunky or mix in extra sour cream to thicken.
- Skipping the lettuce drying step: Wet lettuce = diluted dressing and limp texture. Spin it or pat it dry.
- Overdressing the salad: You can always add more. You can’t take it back. Start light, then toss and taste.
- Not rinsing the black beans: Skip this and you’ll get murky bean water all over everything. Not it.
- Serving the corn cold from the freezer: Just zap it for 30 seconds. It makes a difference.
Nutrition Facts (Per Serving)
- Calories: 315 kcal
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 420mg
- Potassium: 650mg
- Total Carbohydrate: 22g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 22g
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Southwest Chicken Salad – Easy McDonald’s Copycat
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes315
kcalA cool, creamy, and tangy chicken salad with Southwest flavor and a bit of peace built in.
Ingredients
½ cup sour cream
3 tbsp salsa
1 tbsp lime juice
¾ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
¼ tsp black pepper
6 cups chopped romaine
2 cups shredded or chopped cooked chicken
2 cups cherry tomatoes, halved
1 cup corn kernels
1 cup black beans, rinsed
⅓ cup slivered red onion
¼ cup shredded Colby Jack cheese
Lime wedges (optional)
Directions
- Whisk all dressing ingredients in a large bowl until smooth.
- Add romaine, chicken, tomatoes, corn, beans, and onion.
- Drizzle dressing over the salad and toss gently.
- Top with cheese and optional lime wedges.
- Serve immediately or chill dressing separately for later.
Notes
- Rinse beans well — or everything goes grey.
- Dry lettuce thoroughly.
- Taste the dressing before serving.
- Use rotisserie chicken to save time.