Name: Quick Southwest Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Southwest
Ingredients: 2 boneless, skinless chicken breasts; 1 tbsp olive oil (for cooking the chicken); 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp paprika; 1/4 tsp garlic powder; Salt and pepper, to taste; 4 cups mixed greens; 1 cup corn kernels; 1 cup black beans, drained and rinsed; 1/2 cup cherry tomatoes, halved; 1/2 cup red onion, thinly sliced; 1/2 cup avocado, diced; 1/2 cup shredded cheddar cheese (optional); Tortilla strips or crushed tortilla chips (optional); 3 tbsp Greek yogurt (or sour cream, or avocado); 1 tbsp lime juice; 1 tbsp olive oil; 1 tsp honey (optional); 1 tsp chili powder or hot sauce (optional); Salt and pepper, to taste

This Quick Southwest Chicken Salad is a vibrant, flavor-packed meal that’s easy to throw together and full of texture and spice. Juicy spiced chicken, crisp veggies, creamy avocado, and a zesty yogurt-lime dressing come together for a satisfying dish that feels both hearty and refreshing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts (or thighs for extra flavor)

1 tbsp olive oil (for cooking the chicken)

1 tsp chili powder

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp garlic powder

Salt and pepper, to taste

4 cups mixed greens (or use romaine, spinach, etc.)

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced

1 cup black beans, drained and rinsed

1/2 cup avocado, diced

1/2 cup shredded cheddar cheese (optional)

Tortilla strips or crushed tortilla chips for crunch (optional)

For the Dressing:

1 tbsp lime juice

1 tbsp olive oil

3 tbsp Greek yogurt (or sour cream, or avocado)

1 tsp honey (optional, for a touch of sweetness)

1 tsp chili powder or hot sauce (optional, for extra heat)

Salt and pepper, to taste

Directions

Cook the Chicken:
I start by seasoning the chicken breasts with chili powder, cumin, paprika, garlic powder, salt, and pepper. Then I heat olive oil in a pan over medium heat and cook the chicken for 5–7 minutes per side until it’s fully cooked (internal temp should reach 165°F / 75°C). After letting it rest for 5 minutes, I slice it thinly against the grain.

Make the Dressing:
In a small bowl, I whisk together the Greek yogurt, lime juice, olive oil, honey, chili powder, and a bit of salt and pepper. When I’m craving more spice, I stir in some hot sauce too.

Assemble the Salad:
In a large bowl, I toss together the mixed greens, corn, black beans, cherry tomatoes, red onion, and avocado.

Finish and Serve:
I add the sliced chicken on top, drizzle with dressing, and toss everything gently. Then I sprinkle shredded cheddar and tortilla strips for extra flavor and crunch.

Servings and Timing

This salad serves 2 to 3 people as a main course and takes about 25 minutes total — around 15 minutes for prep and 10 minutes to cook. It’s ideal for lunch, a light dinner, or meal prepping for the week.

Variations

I sometimes add sliced jalapeños or a pinch of cayenne to make it spicier.

For a vegan option, I like to swap the chicken with grilled tofu or roasted chickpeas.

If I want more veggies, I throw in chopped bell peppers, cucumbers, or roasted sweet potatoes.

When I prep ahead, I keep the dressing separate and store the salad for up to 3 days.

Storage/Reheating

I store the undressed salad in an airtight container in the fridge for up to 3 days. The dressing stays fresh in a separate jar or container. When ready to eat, I just toss everything together. If using chicken made ahead, I gently reheat it in a skillet or microwave before adding it to the salad.

FAQs

What can I use instead of Greek yogurt in the dressing?

I like to use sour cream or mashed avocado if I’m out of Greek yogurt. Both give that creamy texture with slightly different flavor profiles.

Can I make this salad ahead of time?

Yes, I often make the components ahead and store them separately. I keep the dressing in a small container and add it right before serving to keep everything fresh.

Is it okay to use rotisserie chicken instead of cooking my own?

Absolutely. When I’m short on time, I shred rotisserie chicken and season it lightly with the same spices. It saves time without sacrificing flavor.

How do I make this salad spicier?

To crank up the heat, I add extra chili powder or a few dashes of hot sauce to the dressing, and sometimes toss in sliced jalapeños or a sprinkle of red pepper flakes.

Can I freeze this salad?

I don’t recommend freezing the full salad because the veggies and dressing won’t thaw well. But I can freeze cooked chicken separately and thaw it when ready to make the salad fresh.

Conclusion

This Quick Southwest Chicken Salad is my go-to when I want something fresh, bold, and satisfying without spending too much time in the kitchen. It’s packed with texture and flavor, super flexible, and perfect for both busy weekdays and laid-back weekend meals. Whether I’m meal prepping or feeding a hungry crowd, it never disappoints.

Recipe: