Southwest Chicken Salad

This Southwest Chicken Salad comes together in just 30 minutes. It combines homemade spicy Southwest-seasoned chicken with crisp, fresh vegetables for a flavorful and satisfying meal.

Some Ingredients & Substitutions

• Chicken Tenders – This smaller cut of chicken cooks quickly and is the perfect size for salads and wraps. You can also slice a chicken breast into three long strips.
• Southwest Spice Blend – This blend adds a smoky, slightly spicy flavor to the chicken. For a milder option, replace the chipotle powder with additional chili powder. If you don’t have garlic powder, onion powder works well as a substitute.
• Olive Oil – Olive oil helps the seasoning coat the chicken evenly. You can substitute it with any cooking oil or melted butter.
• Mixed Greens – Use your favorite greens for the salad. Romaine, baby spinach, and spring mix are all great choices.
• Cheese – I prefer thickly shredded Mexican blend cheese, but Monterey Jack or cheddar are delicious alternatives.
• Corn – Fresh, canned, or frozen corn can all be used, depending on what you have available.
• Dressing – For a Southwest-inspired flavor, try lime-cilantro, avocado, or chipotle dressing.

See the recipe card below for the complete ingredient list and measurements.

How to Make Southwest Chicken Salad

Step 1 | Make Southwest Chicken

In a bowl, combine the olive oil and seasoning. Arrange the chicken tenderloins on a baking sheet, then pour the olive oil mixture over them. Toss the chicken until evenly coated. Bake for 15–18 minutes, or until fully cooked.

Step 2 | Make the Salad

Add the lettuce, tomatoes, cheese, bell peppers, corn, black beans, and smashed avocado to a large bowl. Slice the cooked chicken and place it on top. Finish with your favorite dressing and serve.