By: Jill Mills Updated: Feb 17, 2026

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With tender, seasoned chicken, avocado, corn, tomato, black beans, and more atop a bed of crispy romaine lettuce and drizzled with a creamy salsa verde dressing, this Southwest Chicken Salad is quick, easy, and flavorful. It’s perfect for busy weeknights during the summer!

Southwest Chicken Salad with dressing being spooned over the top

This Southwest chicken salad is similar to my taco salad, with a few added ingredients, and, of course, using chicken instead of ground beef. The chicken is marinated in taco seasoning and lime juice, which results in juicy, flavorful strips of chicken and the base of the dressing is salsa verde and sour cream. It’s light, tangy, and so yummy.

Since it’s so quick and easy to make, plus loaded with fresh veggies, this is a great summer recipe. I love to have a big salad for lunch or dinner during the summer, and this southwest chicken salad is definitely going to be in frequent rotation with other favorites, like cobb salad.

Why This Southwest Chicken Salad Is My Favorite

Fresh & flavorful. This salad begins with a base of crispy romaine lettuce that’s topped with tomato, avocado, beans, corn, and any other fresh veggies you may want to add. Plus, the chicken is marinated in taco seasoning and the dressing is made with salsa verde, ensuring there’s absolutely no shortage of flavor.
Satisfying & filling. One of the biggest complaints in my house when I make salad for dinner is that they’re not filling enough to be the main course. I’m happy to report that even the teen boys consider this Southwest chicken salad filling enough to be an “actual” meal.
Quick & easy to make. It takes about 30 minutes to get this salad on the table, with 15 minutes being passive marinating time. I can easily chop and prepare all the veggies while the chicken is cooking, making this great for busy weeknights.

Overhead view of ingredients needed to make southwest chicken salad

Recipe Ingredients

Here’s an overview of the ingredients needed for each part of this salad. Be sure to scroll down to the recipe card below for the exact measurements.

Marinated Chicken:

Chicken – I used chicken breast cutlets because they’re already thin. If you use regular chicken breasts, you may want to slice them in half.
Taco seasoning – I always use my homemade taco seasoning, but any store-bought version works too.
Salt – If your taco seasoning is extra salty, you may not need to add extra salt.
Lime juice – Adds a bit of tangy citrus flavor.
Olive oil – Helps the seasonings stick to the chicken.

For the Salad:

Lettuce – I like to use romaine lettuce. Feel free to use any lettuce or other greens you prefer.
Avocado – If you can’t find a ripe avocado, guacamole works too.
Tomato – Any diced tomato works.
Black beans – Be sure to rinse and drain canned beans to remove the excess salt.
Corn – Fresh, canned, or thawed frozen corn works. I like to grill fresh corn to add a smoky flavor, though canned/frozen corn is great for convenience.
Cilantro – If you hate cilantro, this can easily be skipped.
Tortilla strips – Add some crunch to the salad.

For the Dressing:

Sour cream – Greek yogurt also works for a lighter option.
Salsa verde – I like to use my homemade salsa verde. If you don’t have (or don’t like) salsa verde, any salsa works.
Lime juice – Adds a bit of tangy citrus flavor to lighten the dressing.

How To Make Southwest Chicken Salad

It’s so quick and easy to make this chicken salad at home. Feel free to prep the chicken in advance to make it even faster. The printable instructions can be found in the recipe card below.

Marinate the chicken. Whisk together the taco seasoning, salt, lime juice, and oil. Pour over the chicken in a shallow dish and marinate for at least 15 minutes (or up to 2 hours in the fridge).
Cook the chicken. Cook the chicken in a grill pan over medium-high heat for 4-5 minutes per side. Transfer to a plate and let rest for 5 minutes before slicing.

Salsa verde, sour cream, and cilantro in a bowl

Make the dressing. Whisk together all of the dressing ingredients. Taste test and adjust as needed.

Tomatoes, corn, and green beans on a bed of romaine lettuce

Overhead view of a bowl of southwest chicken salad

Assemble the salad. Divide the chopped lettuce among four bowls. Add the avocado, tomato, beans, corn, and cilantro in separate sections on top of each bowl. Place sliced chicken in the center of the salad. Drizzle the dressing over the top (or serve on the side) and top with crispy tortilla chips.
Enjoy! Southwest chicken salad should be enjoyed as soon as it’s assembled.

Overhead view of a southwest chicken salad

Salad Variations

Here are a few ways to customize this Southwest chicken salad recipe and make it your own.

More chicken cooking options. If you don’t have a grill pan, you can sear the chicken in a skillet over medium-high heat or bake it in the oven at 400°F (200°C) for 20-25 minutes.
Add other toppings. Add shredded cheese, cotija cheese, green onions, red bell peppers, sliced jalapeños, or pickled red onions for extra flavor and texture.
Switch up the dressing flavor. Add a pinch of cumin or smoked paprika for a smoky flavor, or a dash of hot sauce to the dressing.
Try a different protein. Shrimp or steak could be used in place of the chicken. For a vegetarian option, try using tofu or chickpeas.

A fork in a bowl of southwest chicken salad

How To Store Leftovers

Southwest chicken salad should be enjoyed immediately after it’s assembled, so only assemble the salads you plan to eat.

Leftover salad components can be stored separately in the fridge. The dressing and the chicken will both stay good for up to 3 days when stored in airtight containers.

Southwest Chicken Salad

Why This Southwest Chicken Salad Is My Favorite