Make this chopped southwest salad with roasted chicken, crisp romaine, and colorful toppings for a quick and easy lunch or dinnertime option! Let's get into the delicious details.
And if you enjoy this recipe, you'll love my tips for better homemade salads, too!
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❤️ Why You'll Love this Recipe
Southwestern Flavor - From the lime roasted chicken to the salsa dressing, and salad toppings, this easy chopped leaf salad is full of southwest flavors.
Meal Prep Friendly - I love mixing this into my meal prep routine because I can enjoy it as a side salad, a main dish, or even mix quinoa into it for a grain bowl vibe!
Customizable - This southwestern chopped salad with chicken is much better than the kit you get at the store because you can change it up to fit your taste and needs.
Add my autumn harvest salad with chopped kale, or light yet satisfying hamburger salad bowl to your homemade salad rotation, too!
What You'll Need for this Recipe
Chopped Romaine - Use bagged chopped romaine or watch and learn how to properly chop a head of romaine lettuce yourself. I like to toss cilantro with the romaine and you can add other greens, if you like.
Black Beans and Corn - Feel free to use the kind from the can for a shortcut just make sure to rinse the beans well. And canned southwest corn with peppers adds extra color and flavor quick and easy!
Fresh Lime - You'll use lime juice in the quick marinated chicken and to serve with the salad. I recommend fresh limes but bottled lime juice can work in a pinch.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Dressing - I use my easy blender salsa to dress this salad and you can use whatever homemade or pre-made salsa you like to make your chopped southwest salad with salsa verde or tomatillo salsa, for example. And homemade creamy ranch dressing is great on this salad, too!
Protein - Use roasted chicken breast or thighs in the recipe, like I do, or you can marinate shrimp or fish in the same way for a quick-cooking protein. On the other end, you can use slow cook shredded chicken for whatever you like.
How to Make Chopped Southwest Salad with Chicken Breast
Step One: Marinate the chicken in lime juice, oil, and spices.
Step Two: Roast until golden brown and cooked through.
Pro Tip: Chicken breast is cooked through when it reached an internal temperature of 165 degrees Fahrenheit. You can use a meat thermometer to check but if you don't have one on hand a common rule of thumb is to cut a piece of the chicken to ensure there's no pink meat and that the juices run clear.
Step Three: Slice or chop the chicken breast then set aside.
Step Four: Rinse the romaine and pat dry.
Step Five: Add black beans, corn, and cilantro to chopped romaine lettuce.
Step Six: Toss the ingredients until evenly mixed.
Step Seven: Serve with chicken breast, shredded cheese, salsa, and a squeeze of lime.
Pro Tip: Use a higher heat salsa to make it a spicy southwest salad easily!
Making homemade salad dressing is easier than you think! Check out my juicy fresh orange vinaigrette or my staple apple cider vinegar dressing.
Frequently Asked Questions
Use salsa or cilantro lime ranch on this salad.
You can make southwestern chicken salad up to three days ahead of time. I recommend storing the toppings separately until ready the serve.
Store this easy chopped salad in an airtight container in the refrigerator and store the salsa or dressing separately. It will keep for up to four days.
More Favorite Salad Recipes
I hope you'll enjoy a chicken southwest salad bowl soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me on Pinterest. Thanks for reading!
📖 Recipe
Chopped Southwest Salad with Chicken
Equipment
- 1 knife
- 1 pan
Ingredients
- 1 ½ pound boneless skinless chicken breast
- 2 tablespoons avocado oil
- 3 limes divided
- 3 cloves minced garlic or 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- sea salt to taste
- 16 ounces romaine lettuce chopped
- 1 bunch cilantro
- 13 ounces black beans drained
- 2 cups sweet yellow corn
- 2 ½ cups salsa
- 1 cup Monterrey Jack cheese shredded
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a baking dish with foil and set aside.
- Combine avocado oil, juice of two limes, garlic, black pepper, cayenne pepper, and sea salt then massage into chicken breast and allow to marinate for at least 30 minutes.
- Meanwhile, chop romaine lettuce, rinse, and pat dry. Cut remaining lime into five wedges and set aside.
- Chop cilantro then add to romaine, followed by black beans, and corn. Toss until evenly mixed. Set aside.
- Place marinated chicken on prepared baking dish and roast for about 30 minutes or until internal temperature of chicken reaches 165 degrees Fahrenheit.
- Slice or chop the chicken and serve with romaine salad mix, salsa, shredded cheese, and fresh lime wedges.
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