This grilled chicken Southwest salad is topped with an easy-to-make chipotle ranch dressing. It’s a delicious and satisfying option for lunch or dinner. With perfectly seasoned grilled chicken, corn, black beans, juicy tomatoes, and cheese all on a bed of crisp lettuce, this salad is sure to please.
This grilled chicken salad is perfect for those busy weeknights when you want something quick and delicious. If you want more hearty salad options, try our ground beef taco salad, which features seasoned ground beef and includes everyone’s favorite taco and salad toppings. Another fantastic choice is our chimichurri steak salad, which is company-worthy!
What’s great about this recipe
This Southwestern-style chicken salad is flavorful and easy. It’s a wholesome dinner that comes together in less than 30 minutes without a lot of prep work. Pantry staples like canned beans and corn make it budget-friendly too. I use prepackaged salad mix to make it even easier. And the dressing? It’s made with just two ingredients.
Ingredients
- Chicken – Skinless, boneless chicken breast. You can also substitute boneless, skinless chicken thighs but the cooking time will differ. Always cook chicken to at least 165°F.
- Spices - chili powder, salt (we use kosher salt), garlic powder, onion powder, ground cumin, and black pepper.
- Salad – We use a prepackaged iceberg lettuce mix that includes carrots, radish, and cabbage. It’s colorful, crunchy, and tasty. Use your favorite lettuce or mix. For the tomatoes, we use cherry tomatoes – use your favorite variety.
- Toppings – The toppings add flavor and color to the salad. We use corn (canned or frozen work well), canned black beans, tomatoes, and shredded cheddar jack cheese. Tortilla strips or crumbled tortilla chips and lime wedges make a great optional topping. Use our suggested toppings or play around with your favorites. Good options include pinto beans, different types of cheese, sliced jalapeños, avocado slices, black olives, and green onions.
- Dressing - Ranch dressing (use your favorite brand) and chipotle hot sauce.
- See the recipe card for quantities and preparation.
Instructions
Add ranch dressing (enough for 4 servings) to a small bowl or jar. Add the chipotle pepper sauce to taste. Stir well to combine. I like to start off with 1 tablespoon of the hot sauce, then I taste and adjust until it’s just right. Refrigerate the dressing until it is ready to serve. Stir well just before serving.
Make a seasoning mix. It will make it easier to season the chicken. Add the chili powder, salt, garlic powder, onion powder, cumin, and black pepper to a small bowl. Stir well to combine.
Sprinkle the chicken on both sides with the prepared seasoning mix. If you are not using it right away cover it loosely with foil or plastic wrap and refrigerate.
Grill the chicken over moderate to moderate-low heat until the internal temperature is at least 165°F on the largest, thickest piece, approximately 10-15 minutes. Turn the chicken once or twice during the cooking time.
When it’s cooked through, remove it from the grill, and set it on a cutting board. When it has cooled enough to handle, slice it into strips or cut it into cubes.
Cook's note
Don't rely solely on the cooking time provided in the recipe. The cooking time will depend on the thickness of the chicken and the temperature of the grill. Use an instant read thermometer to ensure the meat is at least 165°F.
Build the salad
Divide the lettuce into four bowls. Then top each salad with a quarter each of the corn, black beans, tomatoes, cheese, and top with the chicken. If desired, add limes wedges and tortilla chips as a garnish. Serve with the chipotle ranch dressing and enjoy.
Storing instructions
Leftover chicken can be stored in an airtight container in the refrigerator 3-4 days, or freeze it for up to 2 months.
Store leftover lettuce in the refrigerator in an airtight container. Store any remaining dressing and toppings (cheese, corn, black beans, etc.) in an airtight container in the refrigerator for 3-4 days.
For more information on food storage and safety guidelines visit the U.S. Department of Agriculture and foodsafety.gov.
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📖 Recipe
Southwest Chicken Salad
Ingredients
- ½ cup Ranch Dressing use your favorite brand
- 1-2 tablespoons Chipotle Hot Sauce or to taste, use your favorite brand
- 1½ pound Chicken Breast skinless and boneless (4 thin pieces- about 5-6 ounces, or 2 large pieces cut in half)
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 12-16 ounces Lettuce Mix we used prepackaged salad mix
- 4-5 ounces Corn canned corn drained and rinsed or frozen corn cooked to package directions, drained, and cooled
- 4-5 ounces Canned Black Beans drained and rinsed
- 8 ounces Tomatoes sliced (we use cherry tomatoes, use your favorite)
- ¼ cup Shredded Cheddar Jack Cheese or Monterey jack, cheddar, or use your favorite
- Lime wedges for serving optional
- Tortilla strips or crushed tortilla chips for serving optional
Instructions
- Add ranch dressing (enough for 4 servings) to a small bowl or jar. Add the chipotle pepper sauce to taste. Stir well to combine. I like to start off with 1 tablespoon of the hot sauce, then I taste and adjust until it’s just right. Refrigerate the dressing until it is ready to serve. Stir well just before serving.
- Make a seasoning mix. It will make it easier to season the chicken. Add the chili powder, salt, garlic powder, onion powder, cumin, and black pepper to a small bowl. Stir well to combine.
- Sprinkle the chicken on both sides with the prepared seasoning mix. If you are not using it right away cover it loosely with foil or plastic wrap and refrigerate.
- Grill the chicken over moderate to moderate-low heat until the internal temperature is at least 165°F on the largest, thickest piece. Approximately 10-15 minutes. Turn the chicken once or twice during the cooking time. The cooking time will depend on the thickness of the chicken and the temperature of the grill.
- When it’s cooked through remove it from the grill, set it on a cutting board. When it has cooled enough to handle, slice it into strips or cut it into cubes.
Build the salad
- Divide the lettuce into four bowls. Then top each salad with a quarter each of the corn, black beans, tomatoes, cheese, and top with the chicken. If desired, add limes wedges and tortilla chips as a garnish. Serve with the chipotle ranch dressing and enjoy.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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