This Southwest salad is fresh, hearty, and loaded with bold flavor from juicy grilled chicken, sweet corn, and a zesty Cajun kick. It’s an easy, colorful meal that comes together quickly.
- Flavor: Bold, fresh, and crunchy with smoky chicken, sweet corn, avocado, and romaine.
- Recommended Tools: A meat mallet and an instant-read thermometer are the two keys to perfectly cooked juicy chicken.
- Serving Suggestions: Top with tortilla strips, pepitas, jalapeños, red pepper, or cilantro.
Ingredient Notes
- Chicken: Pound to an even thickness so it cooks evenly and stays juicy. Chicken thighs work well for a richer bite, or use rotisserie chicken for a shortcut.
- Seasoning: Cajun seasoning adds smoky heat and lots of flavor with very little effort. Adjust salt to taste depending on your blend, or swap in taco seasoning for a milder option.
- Corn: Fresh corn adds a great char. Thawed frozen corn and canned corn work in a pinch too, especially if you’re making this on the stovetop.
- Lettuce: Romaine is crisp and sturdy. A mix of romaine and iceberg adds extra crunch.
- Beans: Black beans add extra protein and make this salad filling. Pinto beans can be swapped in if that’s what you have on hand.
- Cheese: Sharp cheddar adds a rich, savory bite to the salad. Try pepper jack or cotija for a flavorful twist.
- Tomatoes: Cherry tomatoes stay sweet and juicy without watering down the salad. If using larger tomatoes, seed and dice them.
- Dressing: Bright and fresh, it pairs perfectly with the smoky chicken. For a richer option, try chipotle ranch or a creamy lime dressing.
- Variations: You can easily make this vegetarian by skipping the chicken and adding extra beans or even some grilled tofu for protein. For more color and heat, add sliced red bell pepper or jalapeño.
How To Make a Southwest Salad
- Season and grill the chicken (full recipe below).
- Char the corn and slice off the kernels.
- Add lettuce, corn, beans, tomatoes, cheese, and avocados to a bowl.
- Slice the chicken and place over the top.
- Drizzle with dressing and serve.
- Pound Chicken Evenly: Having the chicken an even 1/2-inch thick helps it cook fast and stay juicy.
- Let Chicken Rest: Keeps the juices in.
- Use Frozen Corn: Sear in a hot skillet for better color and flavor.
- Rinse Beans Well: Keeps the salad from getting watery.
- Add Avocado Last: Keeps it fresh and crisp and avoids it browning.
Save It for Later
- Refrigerate: Store ingredients separately when possible. Cut avocado fresh before serving. Cooked chicken keeps for up to 4 days. Undressed salad keeps for up to 2 days.
- Freezing: Cooked chicken will keep for up to 3 months in the freezer.
- Reheating: Warm chicken in the microwave or a skillet.
- Leftovers: Wrap everything in tortillas for southwest chicken wraps or turn leftovers in rice bowls with extra beans and salsa.
Fresh Southwest Favorites
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This post has been sponsored by McCormick.
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Preheat the grill to medium-high (400°F).
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Using the flat side of a meat mallet, pound the chicken breasts to ½ inch thickness. Brush with 2 teaspoons of olive oil and the Cajun seasoning.
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If using corn cobs, brush lightly with remaining olive oil, season with salt and pepper, and place on the grill. Cook until lightly charred, rotating occasionally. Cool slightly and cut the kernels off the cob.
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Cook the chicken on the grill for 6 minutes, flip, and cook for an additional 6 to 8 minutes until fully cooked and reaches 165°F. Remove from the grill and set aside to rest for 5 minutes.
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Add romaine lettuce to a large salad bowl. Add corn kernels, black beans, chopped tomatoes, shredded cheese, green onions, and sliced avocado.
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Slice the chicken and place it on top of the salad.
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Drizzle with dressing and toss to coat.
Use frozen (and thawed) or canned corn kernels when assembling the salad.
This salad would also pair well with a creamy lime ranch or chipotle ranch-style dressing.
Keep leftover ingredients in separate containers in the refrigerator. Cooked chicken will keep for up to 4 days. An undressed salad will keep for up to 2 days in the refrigerator
Calories: 544 | Carbohydrates: 32g | Protein: 38g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 101mg | Sodium: 800mg | Potassium: 1495mg | Fiber: 12g | Sugar: 10g | Vitamin A: 15350IU | Vitamin C: 23mg | Calcium: 295mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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