Southwest Chicken Salad (High Protein)

SOUTHWEST CHICKEN SALAD

This Southwest Chicken Salad is crunchy, creamy, a little spicy, and honestly—kind of life-changing. 

It’s loaded with shredded chicken, fresh veggies, hearty beans, and a homemade taco-inspired dressing that’s so good, you’ll want to drizzle it on everything. It’s the salad that eats like a meal, and it actually keeps you full.

Think of it like a deconstructed taco in a bowl—minus the tortilla, but with all the flavor. Whether you meal prep it for lunch or serve it up as a light dinner, it’s got the perfect balance of protein, fiber, and satisfaction.

SIMPLE INGREDIENTS YOU NEED FOR THE SOUTHWEST CHICKEN SALAD RECIPE

You will need the following ingredients listed below to make this delicious easy recipe (the exact measurements, nutrition information and full recipe are in the printable recipe card below):

• Shredded cooked chicken – Use rotisserie chicken or any leftover chicken you have on hand. Tender, flavorful, and no cooking required.

• Red bell peppers – Adds a juicy crunch and mild sweetness to balance the spices.

• Red onion – Brings that zesty sharpness and a little color pop.

• Black beans – Hearty, high in fiber, and help keep you full. Rinse and drain well.

• Corn – Sweet and juicy, either fresh off the cob, frozen (and thawed), or canned and drained sweet corn.

• Cherry tomatoes or grape tomatoes – Slice them in half for bursts of juicy freshness in every bite.

• Romaine lettuce – Crisp, refreshing, and the perfect base for all these bold toppings.

• Avocado – Creamy, nutrient-dense, and balances out the spice.

• Cheddar cheese – Shredded cheddar adds salty, cheesy goodness. Use sharp cheddar for max flavor.

• Fresh cilantro – Brightens everything up with that classic Southwest flavor.

• Plain nonfat Greek yogurt – High-protein and super creamy without the heaviness of mayo.
• Honey – Just a touch of sweetness to balance the heat and acidity.
• Apple cider vinegar – Brings tanginess and depth.
• Minced garlic – For a bold, savory kick.
• Fresh lime juice – Bright, citrusy flavor that ties the whole thing together.
• Jalapeño, finely diced – Adds just the right amount of heat. Adjust based on your spice preference.
• Taco seasoning – The secret weapon. Brings smoky, spiced flavor that screams Southwest.
• Salt and black pepper, to taste – Start small and adjust after mixing the dressing.

HOW TO MAKE THE SOUTHWESTERN CHICKEN SALAD

1. Prep the dressing.
   In a small bowl or jar, whisk together the Greek yogurt, olive oil, honey, apple cider vinegar, garlic, lime juice, jalapeño, taco seasoning, and a pinch of salt and black pepper. Taste and adjust seasoning if needed. Set aside.

2. Assemble the salad base.
   In a large bowl, add the shredded chicken, chopped red bell pepper, red onion, black beans, corn, cherry tomatoes, avocado, romaine lettuce, cheddar cheese, and cilantro.

3. Toss it all together.
   Pour the dressing over the salad and toss until everything is well coated. If you’re serving later, wait to add the avocado and tortilla chips until just before eating for the best texture.

4. Serve and top.
   Serve immediately in bowls and top with crushed tortilla chips for that satisfying crunch.

TIPS AND TRICKS FOR BEST RESULTS

• Let the dressing sit for 5–10 minutes before using—it gives the flavors time to blend.

• Use room temperature ingredients (like the chicken and dressing) for best flavor and texture.

• Chop everything small so you get a little bit of everything in each bite.

• Add more heat with extra jalapeño or a drizzle of hot sauce.

• Make it dairy-free by using a plant-based yogurt and omitting the cheese.

FAQS

CAN I MAKE THIS WITH ROTISSERIE CHICKEN BREAST?

Yes! It’s the easiest way to add flavor and cut down on prep time. Just shred and go.

HOW SPICY IS THIS SALAD?

It’s got a mild flavor, but you can dial it up or down depending on the jalapeño and taco seasoning you use.

CAN I MAKE THIS FOR A PARTY OR GAME DAY?

Yes! It’s a crowd favorite and feels like a healthy version of classic buffalo chicken dip or a loaded taco bowl—great for Super Bowl, BBQs, or casual gatherings.

HOW TO STORE LEFTOVERS?

Store the dressed salad in an airtight container in the fridge for up to 3 days. If prepping in advance, leave the tortilla chips and avocado out until just before serving to avoid sogginess and browning.

Other High Protein Dinner Recipes You May Want To Try!

• Keto Chicken Fajita Casserole
• Crispy Air Fryer Chicken Burgers
• Easy Low Carb Spaghetti Squash Recipe With Meat Sauce
• Jalapeno Popper Stuffed Spaghetti Squash Recipe
• Hamburger Patties In The Air Fryer
• Cottage Cheese Flatbread Recipe
• High Protein Buffalo Chicken Crunchwrap
• Hot Honey Salmon Bowls With Sriracha Mayo
• Protein Mac And Cheese
• Air Fryer Tuna Cakes
• Healthy Greek Chicken Salad Recipe

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Yield: 6 servings

Southwest Chicken Salad (High Protein)

Print

This Southwest Chicken Salad is a high-protein, flavor-packed meal loaded with fresh veggies, shredded chicken, and a creamy homemade Greek yogurt dressing. It's perfect for meal prep, easy lunches, or crowd-pleasing dinners with a bold Southwest twist!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

SOUTHWEST DRESSING

• 1/2 cup plain Greek yogurt
• 1 1/2 teaspoons apple cider vinegar
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp minced garlic
• 1/2 jalapeño, finely diced
• 2 tbsp taco seasoning
• Salt and black pepper, to taste

CHICKEN SALAD

• 4 cups cooked chicken, rotisserie works great
• 4 cups romaine lettuce, chopped
• 1 cup corn
• 1 cup black beans
• 1/2 red bell pepper, chopped
• 1 cup tomatoes, chopped
• 1 small avocado, diced
• 1/2 small red onion, diced
• 1/2 cup shredded cheddar cheese
• Small handful chopped fresh cilantro

Instructions

1. In a small bowl or jar, whisk together the Greek yogurt, apple cider vinegar, lime juice, honey, garlic, jalapeño, taco seasoning, and a pinch of salt and black pepper. Taste and adjust seasoning if needed. Set aside.
2. In a large bowl, add the shredded chicken, romaine lettuce, corn, black beans, chopped red bell pepper, tomatoes, avocado, red onion, cheddar cheese and cilantro. Toss all together.
3. Pour the dressing over the salad and toss until everything is well coated.
4. Serve immediately in bowls with tortilla chips on the side. Top with more fresh cilantro and crushed tortilla chips if desired.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 514Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 195mgSodium: 967mgCarbohydrates: 22gFiber: 7gSugar: 5gProtein: 48g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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