Southwest Chicken Salad Recipe

This Southwest Chicken Salad Recipe is a zesty and crunchy main dish, which is made with tender shredded chicken and a creamy, homemade salsa-lime dressing. It’s a healthy twist on the classic taco salad, ready in about 15 minutes.

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Southwest Chicken Salad Ingredients

The Creamy Salsa Dressing:

• 1/2 cup Sour Cream: Provides a tangy, cooling base. Reduced-fat works well if you want to keep it lighter.
• 3 tbsp Chunky Salsa: The secret shortcut ingredient that adds instant texture and vegetable flavor to the dressing.
• 1 tbsp Lime Juice: Freshly squeezed is best for acidity.
• The Spice Blend: 3/4 tsp Cumin, 1/4 tsp Garlic Powder, 1/4 tsp Onion Powder: These create the signature “taco” flavor profile without the saltiness of a packet mix.
• 1/4 tsp Salt & 1/4 tsp Black Pepper: Season to taste.

The Salad Base:

• 6 cups Chopped Romaine: Sturdy and crisp, perfect for holding up the heavy toppings.
• 2 cups Cooked Chicken, shredded or chopped: Rotisserie chicken is the perfect time-saver here.
• 2 cups Halved Cherry Tomatoes: Adds juicy bursts of sweetness.
• 1 cup Corn: Fresh off the cob is amazing, but thawed frozen corn is sweet and convenient.
• 1 cup Black Beans, rinsed: Adds fiber and earthiness. Rinsing them is crucial to remove the starchy liquid.
• 1/3 cup Thinly Sliced Red Onion: For a sharp, savory bite.
• 1/4 cup Shredded Colby Jack Cheese: The mild, creamy melt of Colby Jack pairs perfectly with the spice.
• Lime Wedges: Optional, for a final zesty finish.

How To Make Southwest Chicken Salad

1. Make the Dressing: In a big bowl, whisk together the sour cream, chunky salsa, lime juice, cumin, garlic powder, onion powder, salt, and black pepper. It might look messy and separated at first, but keep whisking until it smooths out into a cohesive, creamy sauce.
2. Assemble the Base: Toss in the chopped romaine lettuce, halved cherry tomatoes, shredded cooked chicken, corn kernels, rinsed black beans, and sliced red onion.
3. Dress the Greens: Pour the prepared dressing over the salad mixture. Toss everything gently with tongs. Do not be too aggressive, or you will bruise the romaine and crush the cherry tomatoes.
4. Finish and Serve: Transfer to serving bowls. Top with the shredded Colby Jack cheese and serve with lime wedges on the side for squeezing.

Recipe Tips

• The “Salsa Hack”: Using salsa in the dressing eliminates the need for chopping extra peppers or onions for the sauce. Use a “Hot” salsa if you want a spicy kick, or “Mild” for a family-friendly version.
• Avoid Muddy Salad: You must rinse and drain the black beans thoroughly. If you dump them straight from the can, the black starchy liquid will turn your beautiful creamy dressing a gray, unappetizing color.
• Texture Upgrade: If you crave extra crunch, crush a handful of tortilla chips or add tortilla strips right before serving. Do not mix them in early, or they will get soggy.
• Meal Prep Strategy: If making this for lunch throughout the week, layer the ingredients in a jar (dressing on bottom, chicken/beans/corn in middle, lettuce on top) and shake just before eating.

What To Serve With Southwest Chicken Salad

• Tortilla Soup: A small cup of soup makes this a full restaurant-style combo.
• Cornbread: Sweet jalapeno cornbread balances the cumin spice.
• Avocado Slices: Fresh avocado or guacamole is a natural addition.
• Iced Tea: A cold glass of unsweetened tea cuts through the creamy dressing.

How To Store Southwest Chicken Salad

• Refrigerate: Once dressed, this salad is best eaten immediately as the lettuce will wilt.
• Undressed Storage: Store the salad components separately from the dressing in airtight containers in the refrigerator for up to 3 days.

Southwest Chicken Salad Nutrition Facts

• Calories: 320 kcal
• Carbohydrates: 22g
• Fat: 14g
• Protein: 28g
• Sugar: 6g

Nutrition information is estimated per serving.

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