Go Back
–+ servings
Southwest Chicken Salad

Savory Southwest Chicken Salad for Flavorful Meal Prepping

Enjoy a nutritious and delicious Southwest Chicken Salad, perfect for meal prepping, packed with protein and vibrant flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 pieces Grilled Chicken Breast Opt for rotisserie chicken for quick prep.
  • 1 can Black Beans Rinsed and drained.
  • 1 cup Corn Fresh, frozen, or canned.
  • 1 piece Avocado Ripe for best flavor.
  • 2 cups Mixed Greens Mix of romaine, spinach, or arugula.
For the Dressing
  • 3 tablespoons Olive Oil Flavored olive oils for added zest.
  • 1 piece Lime Juice Fresh limes are best.
  • 1 teaspoon Cumin A little goes a long way.
  • 1/2 teaspoon Chili Powder Adjust based on spice preference.
  • 1/2 teaspoon Garlic Powder Use fresh garlic for a punchier taste.
For Garnish
  • 1/4 cup Cilantro Skip if not a fan.
  • 1/4 cup Cheese (Cotija or Feta) Dairy-free cheese can substitute.

Equipment

  • grill
  • colander
  • cutting board
  • mixing bowl
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Prepare the Chicken: Grill or sauté chicken breasts seasoned with salt and pepper over medium heat for 6-7 minutes per side or until internal temperature reaches 165°F.
  2. Rinse and Drain Beans: Rinse and drain black beans under cold water in a colander to reduce sodium.
  3. Chop Fresh Vegetables: Prepare mixed greens, diced avocado, and add corn for crunch.
  4. Whisk the Dressing: Combine olive oil, lime juice, cumin, and chili powder in a small bowl and whisk until emulsified.
  5. Combine Ingredients: In a large bowl, add mixed greens, black beans, corn, diced tomatoes, and sliced chicken. Toss and add avocado and dressing gently.
  6. Final Touches: Sprinkle cilantro and cheese on top, adjust seasoning with salt and pepper, and mix gently.
  7. Chill or Serve: Let the salad sit in the fridge for 15-30 minutes before serving or enjoy immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 350mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 50IUVitamin C: 40mgCalcium: 10mgIron: 15mg

Notes

Store in an airtight container for up to 3 days, keeping the dressing separate until serving. Freeze the chicken separately for up to 2 months, thaw in the fridge.

Tried this recipe?

Let us know how it was!