Southwest Chicken Salad (High Protein)
A creamy, bold Southwest chicken salad made with shredded rotisserie chicken, black beans, corn, avocado, cheddar, and a homemade Greek yogurt taco dressing. 48g protein per serving and ready in 15 minutes.
This one I make when I want something that feels indulgent but is actually doing a lot of work for me.
Shredded rotisserie chicken, black beans, sweet corn, crisp romaine, avocado, cheddar, and a creamy Greek yogurt taco dressing with fresh lime and jalapeño. It eats like a deconstructed taco bowl and comes together in 15 minutes with 48 grams of protein per serving.
I’ve made this probably every other week since I came up with it and it’s one of those meals I genuinely never get sick of.
If you love the taco-inspired situation going on here, you’ll also want my Slow Cooker Chicken Fajitas and my High Protein Buffalo Chicken Crunchwrap.
Why You’ll Love This Southwest Chicken Salad
- 48g protein per serving. The combination of shredded chicken, black beans, and Greek yogurt dressing makes this one of the highest-protein salads you can throw together in 15 minutes.
- The dressing is the whole thing. Greek yogurt, lime juice, honey, jalapeño, garlic, and taco seasoning — it’s creamy and bold and you’ll want to put it on everything.
- Ready in 15 minutes with rotisserie chicken. No cooking. Just shred, chop, whisk, and toss.
- Genuinely great for meal prep. Keeps well in the fridge for 3 days and the flavors get better overnight. Just add the avocado and tortilla chips right before eating.
Ingredients You Need
(Full amounts are in the recipe card below — this section covers what each ingredient does and easy swaps.)
- Cooked shredded chicken — rotisserie chicken is the fastest option by far. Four cups is roughly one full rotisserie bird pulled and shredded. Leftover baked chicken breast works too.
- Romaine lettuce — crisp and sturdy enough to hold up against the creamy dressing. Chop it fairly fine so you get a little in every bite.
- Black beans — rinse and drain well. They add fiber, protein, and that hearty bite that makes this feel like a real meal.
- Corn — fresh off the cob is great in summer, but frozen corn thawed and drained or canned corn drained both work perfectly here.
- Red bell pepper — sweet, crunchy, and colorful. Orange or yellow bell pepper works as a swap.
- Cherry or grape tomatoes — halved. They add juicy bursts of freshness that cut through the creaminess of the dressing.
- Avocado — diced right before serving. Keep it out if you’re meal prepping and add it fresh each day so it doesn’t brown.
- Red onion — sharp and colorful. If raw red onion is too strong for you, soak the diced pieces in cold water for 5 minutes and the bite mellows out a lot.
- Shredded cheddar cheese — sharp cheddar has the most flavor here. Add it right before serving rather than mixing it in if you’re storing leftovers.
- Fresh cilantro — a small handful goes a long way. If you’re a cilantro-hater this is easy to leave out without changing the rest of the salad.
- For the dressing — plain nonfat Greek yogurt — the creamy base. It blends with the taco seasoning and lime juice into something that tastes like a proper restaurant dressing.
- Apple cider vinegar and fresh lime juice — the acidity that makes everything taste bright and fresh.
- Honey — just one teaspoon balances the heat and tanginess.
- Minced garlic and jalapeño — the garlic adds depth, the jalapeño adds heat. Adjust the jalapeño based on your spice preference — half gives a mild kick, the whole thing gives real heat.
- Taco seasoning — the secret weapon. Two tablespoons seems like a lot but the yogurt base absorbs it beautifully. Use your favorite store-bought blend.
Substitutions and Variations
- Chicken swap — rotisserie chicken is the easiest. Leftover baked chicken breast, canned chicken drained well, or chicken thighs all work. Shredded or diced, your call.
- Lettuce swap — romaine is the most sturdy option, but chopped iceberg or a spring mix also work. If you’re storing this as a proper meal prep chicken salad without lettuce, skip the romaine entirely and just serve it over fresh greens each day.
- Make it dairy-free — use a plain unsweetened dairy-free yogurt for the dressing and skip the cheddar, or swap in a dairy-free shredded cheese.
- Heat level — the recipe as written is mild to medium. Want more heat? Use the whole jalapeño or add a few shakes of hot sauce to the dressing. Want it milder? Skip the jalapeño and use half the taco seasoning.
- Protein add — stir in a drained can of pinto beans alongside the black beans for even more fiber and protein.
- No cilantro — just leave it out. The dressing does all the flavor work; the cilantro is finishing brightness, not a foundational ingredient.
How to Make Southwest Chicken Salad
- Make the dressing. 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 — more lime for brightness, more taco seasoning for depth, more honey to balance heat. Set aside and let it sit for 5 minutes while you prep the salad.
- Assemble the salad. In a large bowl, combine the shredded chicken, romaine lettuce, black beans, corn, red bell pepper, tomatoes, red onion, cheddar, and cilantro. Toss gently to mix everything evenly.
- Add the dressing. Pour the dressing over the salad and toss until everything is well coated.
- Serve. Divide into bowls, top with diced avocado and crushed tortilla chips right before serving. If you’re meal prepping, hold the avocado and chips until you’re ready to eat.
Tips for the Best Southwest Chicken Salad
- Let the dressing sit before using. Even 5 minutes makes a difference. The taco seasoning blooms into the yogurt and the jalapeño heat distributes more evenly.
- Taste the dressing before you pour it. Everyone’s taco seasoning is different in salt level. Taste it first and adjust — more lime if it needs brightness, more honey if it needs to be dialed back on heat.
- Add the avocado and tortilla chips right before eating. If you’re meal prepping, these two go in fresh each time. Everything else holds perfectly for 3 days.
How to Serve Southwest Chicken Salad
The most obvious move is right in a bowl over extra romaine, which is great. But this one is genuinely just as good stuffed into a wrap or burrito tortilla with extra cheddar and a squeeze of lime — it travels well for lunch.
Scoop it with tortilla chips for a game day situation and it disappears fast. It also works really well in lettuce cups if you want something lighter, and piled into a baked sweet potato for a full dinner situation that sounds weird but is actually incredible.
Storing Leftover Southwest Chicken Salad
Store in an airtight container in the fridge for up to 3 days. Keep the avocado and tortilla chips separate and add them fresh each time — avocado browns overnight and chips go soggy.
The dressed salad holds surprisingly well because the romaine is sturdy and the dressing gets better as it sits. Give it a stir before eating.
Frequently Asked Questions
What is southwest chicken salad made of? Southwest chicken salad is made with shredded chicken, black beans, corn, red bell pepper, romaine lettuce, tomatoes, red onion, cheddar cheese, and cilantro, all tossed in a creamy Greek yogurt taco dressing with lime juice, jalapeño, honey, and garlic.
How long does southwest chicken salad last in the fridge? Up to 3 days in an airtight container. Store the avocado and tortilla chips separately and add them fresh before each serving so they don’t brown or go soggy. The dressing actually deepens in flavor after a day in the fridge.
Can I make southwest chicken salad ahead of time? Yes — it’s one of the best recipes for it. Make the full batch and store it covered in the fridge. Add the avocado and chips right before eating. The chicken, beans, corn, and dressing all hold well for 3 days.
What dressing goes on southwest chicken salad? This recipe uses a homemade creamy Greek yogurt taco dressing made with plain Greek yogurt, taco seasoning, fresh lime juice, apple cider vinegar, honey, garlic, and jalapeño. It’s the reason this salad tastes like it came from a restaurant.
Can I make this without jalapeño? Yes — just leave it out for a milder version. The taco seasoning already has some warmth so the dressing still has flavor without it. You can also use just a small amount of jalapeño and remove the seeds for a barely-there heat level.
Southwest Chicken Salad (High Protein Recipe)
Ingredients
SOUTHWEST DRESSING
- ½ cup plain Greek yogurt
- 1 ½ teaspoons apple cider vinegar
- 1 tbsp lime juice
- 1 tsp honey
- 1 tsp minced garlic
- ½ 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
- ½ red bell pepper chopped
- 1 cup tomatoes chopped
- 1 small avocado diced
- ½ small red onion diced
- ½ cup shredded cheddar cheese
- Small handful chopped fresh cilantro
Instructions
- 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.
- 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.
- Pour the dressing over the salad and toss until everything is well coated.
- Serve immediately in bowls with tortilla chips on the side. Top with more fresh cilantro and crushed tortilla chips if desired.
Nutrition
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.
Other High Protein Chicken Recipes
- Healthy Greek Chicken Salad Recipe
- High Protein Buffalo Chicken Salad
- Healthy Chicken Salad Recipe With Purple Grapes
- Crispy Air Fryer Chicken Burgers
- Chicken Crust Pizza
If you make this southwest chicken salad, leave a star rating and a comment below — I love seeing your creations. Share it on Instagram and tag @basicswithbails or use #basicswithbails so I can find it.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
