McDonald’s Recipes

Southwest Chicken Salad – Easy McDonald’s Copycat

Southwest Chicken Salad – Easy McDonald’s Copycat

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.
Southwest Chicken Salad – Easy McDonald’s Copycat
Southwest Chicken Salad – Easy McDonald’s Copycat

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

Recipe by LuluCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking timeminutes
Calories

315

kcal

A 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.

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