Juicy grilled chicken, crisp romaine, sweet corn, and black beans come together in this bold and satisfying Quick Southwest Chicken Salad. It’s the perfect meal when you’re craving something hearty yet fresh, colorful, and packed with Tex-Mex flavor. Toss in some tortilla strips for crunch, and you have a vibrant, protein-packed salad that’s ready in minutes.

Whether you’re prepping a quick lunch or hosting a casual dinner, this salad checks all the boxes. It balances creamy, crunchy, spicy, and tangy elements effortlessly. Plus, it’s endlessly customizable—add avocado, drizzle with chipotle ranch, or swap in grilled shrimp for a twist.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the most common and convenient choice for this salad. They’re easy to season, grill, and slice into perfect strips. But don’t hesitate to use thighs if you prefer richer flavor and a juicier bite. Leftover rotisserie chicken also works great when you’re short on time.

Ingredients for the Quick Southwest Chicken Salad

Grilled Chicken: The protein star of the show. Grilling adds smoky depth that complements the salad’s bold flavors.
Romaine Lettuce: Crisp, refreshing, and sturdy enough to hold up against warm toppings.
Corn Kernels: Adds bursts of sweetness and color. Fresh, canned, or thawed frozen corn all work.
Black Beans: Rich in fiber and flavor, they make the salad hearty.
Cherry Tomatoes: Juicy and tangy—they brighten every bite.
Tortilla Strips: Provide that irresistible crunch and a hint of salt.
Southwest Dressing: Ties everything together with a spicy, creamy finish. Use chipotle ranch or make your own.

How To Make the Quick Southwest Chicken Salad

Step 1: Season and Grill the Chicken

Rub the chicken breasts with olive oil and sprinkle with a mix of chili powder, cumin, garlic powder, salt, and pepper. Grill over medium-high heat for about 6-7 minutes per side until nicely charred and fully cooked. Let it rest before slicing.

Step 2: Prepare the Salad Base

Chop romaine lettuce and spread it over your serving plates or a large bowl. This forms the crisp, refreshing base.

Step 3: Add the Color and Crunch

Top the lettuce with corn, black beans, cherry tomatoes, and tortilla strips. Distribute evenly for balanced flavor in every bite.

Step 4: Slice and Layer the Chicken

Slice the grilled chicken into thin strips and lay them generously over the salad mix. The warmth of the chicken will slightly wilt the greens—just enough for great texture contrast.

Step 5: Dress It Up

Drizzle your preferred Southwest-style dressing over the entire salad just before serving. Toss lightly if desired, or leave layered for a striking presentation.

Serving and Storing Your Southwest Chicken Salad

Serve this salad fresh while the chicken is still warm for the best experience. The combination of cool, crisp veggies and hot, juicy chicken creates the perfect bite every time. Add avocado slices or a squeeze of lime for even more Southwestern flair.

If you’re prepping in advance, store each component separately. Keep the grilled chicken in an airtight container in the fridge for up to 3 days. The veggies can be chopped ahead, and the dressing stored in a jar. Assemble just before eating to maintain the crunch.

Frequently Asked Questions

Can I use rotisserie chicken instead?

Absolutely. Rotisserie chicken is a quick and flavorful substitute, especially when you’re in a hurry.

Is this salad gluten-free?

Yes, as long as your tortilla strips and dressing are certified gluten-free.

What kind of dressing works best?

Chipotle ranch or any Southwest-style creamy dressing complements the bold flavors perfectly.

Can I make this salad vegetarian?

Definitely. Just omit the chicken and consider adding grilled tofu or more beans for protein.

How do I make it spicier?

Add sliced jalapeños or a few dashes of hot sauce to the dressing for extra heat.

Can I serve this as a wrap instead of a salad?

Yes, wrap everything in a large tortilla for a delicious Southwest chicken wrap.

Want More Salad Ideas with Bold Flavors?

If you love this Quick Southwest Chicken Salad, you’ll probably enjoy these other favorites:

Mexican Street Corn Salad for a tangy, cheesy sidekick with smoky heat.
Crispy Chicken Caesar Salad with a satisfying crunch and creamy dressing.
Buffalo Ranch Pasta Salad if you’re craving a spicy twist on a classic.
Honey Mustard Chicken Salad for a sweet and savory flavor punch.
Grilled Peach and Burrata Salad with balsamic glaze for summer elegance.

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And let me know in the comments how yours turned out. Did you spice it up with jalapeños or add creamy avocado? Maybe you turned it into a wrap?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Quick Southwest Chicken Salad

Author: Kate Walton
Total Time: 25 minutes
Yield: Serves 2 to 3

Print Recipe

Description

A bold, vibrant salad featuring juicy grilled chicken, crisp romaine, sweet corn, and hearty black beans, topped with crunchy tortilla strips and finished with a creamy Southwest dressing. This salad is easy to assemble, packed with protein, and full of Tex-Mex flavor.

Instructions

Rub chicken breasts with olive oil and season with chili powder, cumin, garlic powder, salt, and pepper.
Grill chicken over medium-high heat for 6-7 minutes per side or until fully cooked. Let rest, then slice.
In a large bowl or on plates, layer chopped romaine lettuce as the base.
Add corn, black beans, cherry tomatoes, and tortilla strips evenly over the lettuce.
Top with sliced grilled chicken.
Drizzle with Southwest dressing and serve immediately.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner