Grilled Chicken Southwest Salad

Huge fan here of Tex-Mex recipes that blend traditional American fare with bold Mexican flavors. This grilled chicken Southwest salad is so easy to make, yet I am always delighted and impressed by the aromas and textures! Juicy, taco and lime-seasoned grilled chicken is combined with crisp lettuce, creamy avocado, hearty beans, lots of cheese, juicy tomatoes, and sweet corn. Everything is coated in a creamy cilantro dressing with lime and honey that I can just eat by the spoonful; it’s so good.

This Text Mex is perfect for backyard barbecues in the summer, a quick and easy meal, or a delicious packed lunch! Even when we don’t fire up the grill, if I have some homemade baked chicken breast, crispy air-fried chicken, or leftover roasted chicken, I immediately make this hearty, satisfying salad.

This Tex-Mex salad is also very versatile, and I recommend adding your favorite veggies. Also, you can keep it clean and light by using grilled chicken, but if you prefer something more decadent, serve it with fried chicken. One thing I suggest not changing is the cilantro-lime dressing; it’s absolutely fantastic and transforms and elevates the ingredients in this dish. This recipe is all about small details that add up: the meat marinate, the fresh ingredients, and the dressing together make it irresistible.

Why you will love this recipe

• Wholesome: This Southesy grilled chicken salad features so many delicious and nutritious ingredients that will leave you feeling good and satisfied.
• Easy to make: With just a bit of planning, this recipe is a breeze. I usually fix the dressing and keep it in a jar in the fridge, grill some extra chicken breasts when meal planning, and just prep the fresh veggies and combine everything when ready to serve.
• Frugal: I choose our meals carefully so we don’t go over the budget, and this recipe doesn’t feel heavy on my bank account.
• Versatile: This salad is about flavors and textures, but it is also very easy to customize it to your liking. Leave out what you don’t enjoy, and add in what you prefer.

What you will need

• The meat: I use boneless, skinless chicken breasts marinated in a simple mix of lime juice, olive oil, taco seasoning, and smoked paprika.
• For the salad: A mix of crisp romaine lettuce, creamy avocado, sweet-and-tangy cherry tomatoes, corn, black beans, cheddar cheese, and cilantro.
• Creamy cilantro dressing: This salad is all about the dressing, which is a blend of thick Greek yogurt, mayo, lime juice, honey, salt, and fresh cilantro.

Fun fact:

This salad has a lot of cilantro, so if you or someone you are serving does not like it, you will want to leave it out. Interestingly, some people have a genetic variation that makes it taste like soap. These people typically have a highly sensitive sense of smell and taste. So, the fondness or dislike for this herb is in the DNA.

However, a study done in Toronto found that culture may be an issue. People in the study from cultures that frequently use cilantro, such as South Asian, Hispanic, and Middle Eastern cultures, liked cilantro the most, regardless of their DNA. This could mean that geography plays a role, or that it is so popular in certain areas because many people do not have that specific gene.

How to prepare

Marinate the chicken: First, I add the chicken, lime juice, olive oil, lime zest, smoked paprika, and taco seasoning to a ziplock baggie, then shake to coat and marinate for at least 10 minutes and up to 1 day.

Cook the chicken: On an oiled grill or in a cast-iron skillet on the stove, I cook the chicken breasts for about 5 minutes per side, depending on thickness. Let it rest for 10 minutes before slicing. 

Make the dressing: I add all the dressing ingredients to a food processor and pulse until smooth.

Assemble the salad: Last, I arrange the lettuce at the bottom of a salad bowl and top it with the veggies, beans, cheese, cilantro, and sliced grilled chicken. Drizzle the dressing over, then top with chopped green onions and cilantro.

Expert tip:

Avoiding dry chicken meat

The most common reason that chicken ends up dry is overcooking. When cooked too long, the muscles contract and squeeze out moisture. Marinating the chicken and avoiding overcooking are the best ways to keep it juicy. Use a mallet to lightly pound the meat first, ensuring an even thickness. This is important for even cooking. Grilling a chicken breast takes between 8 and 14 minutes, depending on its thickness. For a small, skinless, boneless chicken breast, four minutes per side is sufficient. A medium-sized chicken breast will take about six minutes per side, and a large one will take approximately eight minutes per side.

More tips to consider

• Make sure to cook the chicken until an instant-read thermometer inserted into the thickest part of the meat reads 165°F.
• Set the cooked poultry aside for up to 5 minutes to rest before slicing.
• Let your mayo and yogurt come to room temperature before using them so they blend better.
• If you are going to a barbecue or picnic, do not let the salad sit longer than an hour. It contains mayo and yogurt, which could spoil quickly.

Recipe variations and add-ins:

• Other meat: Experiment with different kinds like turkey, pork, or beef.
• Vegetarian: Skip the meat, use firm tofu, eggplant, or zucchini instead.
• Different greens: Similarly, try replacing the romaine with iceberg lettuce, spinach, or a mixture of your favorites.
• Add cheese: Those who love cheese can add other types, such as mozzarella, pepper jack, or Colby.
• Spicier salad: For people who love spicy food, you can add a pinch of cayenne pepper or red pepper flakes to the marinade.
• More veggies: You do not have to stop at corn and tomatoes. Toss in some cauliflower, bell peppers, broccoli, or other veggies.
• Make it crunchy: For added crunch, sprinkle sesame seeds, chopped nuts, sunflower seeds, or bacon bits on top.

Serving suggestions:

This salad is ideal for lunch or dinner, and I personally like to enjoy it on the porch on a summer evening with a glass of refreshing homemade lemonade and some crunchy tortilla or corn chips on the side. I find it delicious when also served with homemade pico de gallo and chunky guacamole on the side.

This grilled chicken salad is also ideal for family picnics, BBQ parties, or pull gatherings. It’s a lighter option served along burgers, hot dogs, and grilled veggies. To go with it, I also like to make this easy yet scrumptious beer bread. For desserts, something light and refreshing like this blueberry buckle or no-churn cherry ice cream would be amazing.

How to store:

• Refrigerate: The salad will stay fresh for up to 2 days in an airtight container in the fridge. However, it depends on how long it has already been at room temperature and whether the dressing is mixed into the lettuce; it will be faster. My recommendation is to keep the salad ingredients and dressing separate, and to mix single-serve portions when ready to enjoy.
• Freezing: Freezing is not recommended.

Frequently asked questions

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