This Easy Spicy Southwest Chicken Salad is a colorful mix of juicy chicken, black beans, corn, and fresh veggies topped with a zesty dressing. It’s perfect for a quick lunch or dinner!
I love how this salad feels like a fiesta in a bowl! 🌶️ You can whip it up in no time, and it’s a great way to use up leftovers. Plus, it’s healthy and tasty—what’s not to love?
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts give great results, but you can use chicken thighs for more flavor. If you’re in a hurry, pre-cooked grilled chicken works too—just slice it up and you’re ready to go!
Spices: The spice mixture is what makes this dish pop! You can swap cayenne for paprika or omit spices based on your heat tolerance. Feel free to add some taco seasoning if you have it—it’s a fantastic shortcut!
Beans: Black beans are a staple here, but kidney beans or pinto beans are also delicious. If you’re avoiding beans, add extra corn or some quinoa for a protein boost instead.
Dressing: If you want a healthier option, plain Greek yogurt can replace mayonnaise. Also, try adding a spoonful of salsa for extra flavor! You can use lemon juice if you don’t have lime.
How Do I Achieve Perfectly Grilled Chicken?
Grilling chicken can be tricky, but with a few tips, you’ll nail it every time! First, make sure your pan or grill is hot before adding the chicken. This helps create a nice sear and keeps the juices in.
- Oil the chicken lightly to prevent sticking, then apply the spice rub evenly.
- Cook on medium-high heat for 5-6 minutes without moving it to form a nice crust.
- Flip the chicken once it’s golden brown and cook for another 5-6 minutes. Use a meat thermometer; 165°F (75°C) means it’s done.
- Let the chicken rest for a few minutes before slicing. This keeps it juicy and tender.
Easy Spicy Southwest Chicken Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust to spice preference)
- Salt and pepper to taste
For the Salad:
- 4 cups chopped romaine or green leaf lettuce
- 1 cup cooked corn kernels (fresh or canned)
- 1 cup cooked black beans, drained and rinsed
- 1 red bell pepper, thinly sliced
- 1 medium tomato, chopped
- 1/2 cup thinly sliced red onion
- 1 avocado, sliced
- 1/2 cup multicolor tortilla strips
- Fresh cilantro leaves for garnish
For the Spicy Southwest Dressing:
- 1/3 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chipotle chili powder or chipotle in adobo sauce (finely chopped)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 20 minutes in total. You’ll spend about 10 minutes prepping the chicken and making the dressing, plus another 10 minutes assembling the salad. It’s quick, simple, and packed with flavor!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by mixing chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a small bowl. Rub the chicken breasts with olive oil and coat them evenly with the spice mixture. Heat a grill pan or skillet over medium-high heat. Cook each chicken breast for about 5-6 minutes on each side, until they are fully cooked and charred. Once done, let them rest for about 5 minutes before slicing them thinly.
2. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chipotle chili powder (or chopped chipotle in adobo), garlic powder, cumin, salt, and pepper. Taste the dressing and adjust the seasoning. If it’s too thick, feel free to add a splash of water to reach your desired consistency!
3. Assemble the Salad:
On a large serving plate or in individual salad bowls, arrange the chopped lettuce. Layer the corn, black beans, red bell pepper slices, tomato, red onion, avocado, and tortilla strips around or on top of the lettuce. Position the sliced chicken breasts right in the center!
4. Serve:
Drizzle the spicy southwest dressing all over the salad, and for a pop of color and freshness, garnish with fresh cilantro leaves. Toss the salad gently before digging in for the best flavor experience.
Enjoy your vibrant and easy-to-make spicy southwest chicken salad!
FAQ for Easy Spicy Southwest Chicken Salad
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred the meat and toss it with the spice mix for flavor enhancement, then add it to your salad.
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the chicken and add more protein-rich ingredients like chickpeas or quinoa. You can also increase the amount of black beans for a hearty meal!
Can I Prepare This Salad Ahead of Time?
Yes, you can prep the components in advance! Store the chicken and dressing separately in the refrigerator. The salad can be assembled just before serving to keep the ingredients fresh and crisp.
What is the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the salad from becoming soggy. Give it a good toss before enjoying it again!
