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Southwest Chicken Salad with Cilantro Lime Dressing

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This tangy Southwest Chicken Salad, featuring tender seasoned chicken, romaine lettuce, black beans, fresh mango, and a creamy cilantro lime dressing is a satisfying meal that is easy to prepare and bursting with southwest flavors! 

Check out these hearty dinnertime green salads for even more healthy and easy meal ideas! Tex-Mex Chopped Chicken SaladBeef Taco Salad BowlsBBQ Chicken Salad, and Cilantro-Lime Steak Salad.

Southwest Chicken Salad with corn, black beans, mango chunks, and red onion slices topped with creamy cilantro lime dressing.

A perfect blend of zesty and creamy, there are multiple options provided to help you create a delicious salad anytime of year, and the tanginess of the creamy cilantro lime dressing compliments the sweet mangoes.

For a delicious meal on the go, check out these Southwest Chicken Salad Wraps!

What you’ll need

Ingredients to make southwest chicken salad with creamy cilantro lime dressing.

Salad ingredients

  • 1.5 pounds boneless, skinless chicken breasts – or substitute rotisserie chicken
  • Olive oil or avocado oil
  • Southwest seasoning or homemade taco seasoning 
  • Kosher salt and ground black pepper
  • Romaine lettuce – chopped
  • Diced fresh mango – ripe avocados, or cherry tomatoes are also options
  • Canned black beans
  • Canned sweet corn
  • Red onion
  • Cilantro
  • Lime wedges for serving

Cilantro-Lime Dressing

  • 1.75 cups fresh cilantro
  • Mayonnaise – homemade or store-bought
  • Olive oil
  • Fresh lime juice – one large or two small
  • Fresh garlic
  • Apple cider vinegar
  • Honey (optional)

Check out the printable recipe card below for the complete recipe and detailed instructions.

Tools used to create this recipe

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Tossed Southwest Chicken Salad in a bowl tossed with creamy cilantro-lime dressing.

How to make southwestern chicken salad

Prepare the dressing

Place the salad dressing ingredients into the bowl of a food processor, or in a blender. Pulse until smooth and completely combined.

Blended creamy cilantro-lime dressing in a food processor bowl.

Pour into an airtight container and refrigerate until ready to serve.

Cook the Chicken

Place chicken breast between two sheets of plastic wrap and pound just enough to even out the thickness. Sprinkle both sides with spice mixture.

Flattened chicken breasts on plastic wrap covered in Southwest seasoning.

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until they are cooked through and no longer pink in the center, about 6 to 7 minutes per side.

Seasoned chicken breasts cooked in a large skillet.

Remove the chicken from the skillet and let it rest for a few minutes, then slice it into thin strips.

Assemble the Salad

In a large salad bowl, arrange the chopped romaine lettuce as the base.

Chopped romaine lettuce in a salad bowl.

Top with corn kernels, black beans, red onion strips, and diced mango (or avocado). Place the sliced chicken on top.

Drizzle the creamy dressing over the salad just before serving or serve it on the side.

Southwest Chicken Salad with corn, black beans, mango chunks, and red onion slices topped with creamy cilantro lime dressing with extra dressing on the side.

I love how easy my favorite summer salad is to make! Serve with additional chopped cilantro and lime wedges to add more zing to the sliced chicken.

Recipe Variations

This Southwest salad was originally created as a “summer” version, with additional posts for each of the seasons. I have condensed those recipes down to this one post, and added the variations below to keep things simple.

  • Fall – Preheat oven to 350° F. Mix corn kernels from one ear of corn and one large sweet potato peeled and diced together in a large bowl with 1 tablespoon of olive oil. Place on a large baking sheet, and bake 15 – 20 minutes, or until potatoes are softened. Remove from oven and allow to cool. Arrange salad in a large bowl and serve with Chipotle Ranch Dressing.
  • Winter – Substitute pomegranate arils (from one pomegranate) for the mango. Serve with Orange Cilantro Dressing: A half-cup of olive oil, one-third cup fresh squeezed orange juice, two large cloves garlic, one teaspoon apple cider vinegar, and one teaspoon honey in a food processor or blender. Pulse until smooth and combined.
  • Spring – Substitute avocado for the mango and serve with Avocado Ranch Dressing.
  • Substitute mixed greens (arugula, spinach, lettuce) for the romaine.
  • Add a half-cup of shredded cheddar cheese or crumbled cotija cheese.
  • Add one-cup of crushed tortilla chips or tortilla strips over the top of the salad just before serving.
  • Substitute 2 cups leftover cooked chicken.
  • Substitute sliced green onion for the red onions if you prefer less bite.
  • Add diced red or green pepper. 
Tossed Southwest Chicken Salad in a bowl tossed with creamy cilantro-lime dressing.

FAQ’s

Can I use a different protein in this salad?

Yes, you can substitute the chicken with grilled shrimp, steak strips, tofu, or even roasted fresh vegetables for a vegetarian option.

Can I make this salad in advance?

Yes, you can prepare the salad components separately and assemble them just before serving to keep everything fresh. Store the dressing separately and add it when you’re ready to eat.

What can I do with leftover dressing?

Leftover dressing can be used as a dip for vegetables, wild Alaskan crab legs, and chicken tenders, or drizzled over grilled meats

How long can I store leftover salad?

Leftover salad made with romaine lettuce can be stored in an airtight container in the refrigerator for up to 2-3 days. However, it’s best to store the dressing separately to prevent the salad from becoming soggy if using iceberg lettuce.

How can I make the dressing lighter or healthier?

This dressing is just as delicious without adding mayonnaise. You could also substitute Greek yogurt for the mayonnaise if you prefer.

Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!

Enjoy!!

Southwest Chicken Salad with corn, black beans, mango chunks, and red onion slices topped with creamy cilantro lime dressing.

Southwest Chicken Salad with Cilantro-Lime Dressing

This tangy Southwest Chicken Salad, features tender seasoned chicken, fresh veggies, black beans, and a creamy cilantro lime dressing.
5 from 3 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: Southwest chicken salad, creamy cilantro lime dressing
Total Time: 25 minutes
Servings: 6 Servings
Calories: 512kcal
Author: Lisa Johnson

Ingredients

Salad Ingredients

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon southwest seasoning or taco seasoning
  • 1 kosher salt and black pepper to taste
  • 6 cups romaine lettuce leaves rinsed, dried, and chopped
  • 1 cup corn drained and rinsed
  • 1 cup black beans drained and rinsed
  • 1 fresh mango peeled and chopped
  • .33 cup thinly sliced red onion
  • 2 tablespoons chopped cilantro
  • 2 teaspoons cumin
  • 1 teaspoon chili powder

Creamy Cilantro-Lime Dressing

  • 1.75 cups fresh cilantro one large bunch
  • 0.5 cup mayonnaise
  • .25 cup olive oil or avocado oil
  • 2 tablespoons fresh lime juice one large or two small
  • 2 large cloves garlic
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey optional

Instructions

Prepare the Dressing

  • Place the salad dressing ingredients into the bowl of a food processor, or in a blender. Pulse until smooth and completely combined. Pour into an airtight container and refrigerate until ready to serve.

Cook the Chicken

  • Place chicken breast between two sheets of plastic wrap and pound just enough to even out the thickness. Sprinkle both sides with spice mixture.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until they are cooked through and no longer pink in the center, about 6 to 7 minutes per side.
  • Remove the chicken from the skillet and let it rest for a few minutes, then slice it into thin strips.

Assemble the Salad

  • In a large salad bowl, arrange the chopped romaine lettuce as the base. Top with corn kernels, black beans, red onion strips, and diced mango (or avocado). Place the sliced chicken on top.
  • Drizzle the creamy dressing over the salad just before serving or serve it on the side. Garnish with additional chopped cilantro.

Notes

  • Substitute mixed greens (arugula, spinach, lettuce) for the romaine.
  • Add a half-cup of shredded cheddar cheese or crumbled cotija cheese.
  • Add one-cup of crushed tortilla chips or tortilla strips over the top of the salad just before serving.
  • Substitute 2 cups leftover cooked chicken.
  • Substitute sliced green onion for the red onions if you prefer less bite.
  • Add diced red or green pepper. 
  • Check original post for complete list of variations.
  • Substitute the chicken with grilled shrimp, steak strips, tofu, or even roasted fresh vegetables for a vegetarian option.
  • For meal prep: Prepare the salad components separately and assemble them just before serving to keep everything fresh. Store the dressing separately and add it when you’re ready to eat.
  • Leftover salad made with romaine lettuce can be stored in an airtight container in the refrigerator for up to 2-3 days. It is best to store the dressing separately to prevent the salad from becoming soggy if using iceberg lettuce.

Nutrition

Calories: 512kcal | Carbohydrates: 33g | Protein: 18g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 556mg | Potassium: 562mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1415IU | Vitamin C: 38mg | Calcium: 38mg | Iron: 2.7mg

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32 Comments

  1. You had me at cilantro. I don’t know how anyone can not like it…I can eat it plain! I want this salad for dinner. I agree that Pinterest is one of the greatest things ever, and I’m completely HOOKED!

  2. Yum! I have had mangos in a taco salad before, you wouldn’t think it – but they work! The dressing sound good too – pinning!

  3. I love this salad, Lisa! I really like corn and black beans in salads. In fact, I had a salad at Chili’s a couple of nights ago – grilled chicken. It had black beans, corn, grilled chicken and avocado (left out the cheese, added avocado.) It came with honey lime vinaigrette. It as so good. Just like your salad looks good. Pinning and sharing on social media!

  4. I have to admit that I could probably just drink the dressing. I love cilantro! And all the flavors in this salad must be amazing! Great summertime recipe!

  5. I happen to have a Mango waiting for this salad! This looks great!

    Thanks for linking to the In and Out of the Kitchen Link Party! See you next week.

    Cynthia

  6. This salad looks AMAZING! Thanks for linking it up with us on Wonderful Food Wednesday. I’m also going to link up to it in the next couple months on 52 Weeks of No-Repeat Meal Plans. Thanks for sharing. 😉

  7. This does look delicious. I read thru the ingredients…it is a recipe after my own heart (actual spices vs. mixes). The cilantro lime dressing looks divine (love love cilantro).

    I’m not very technical and am still learning to use Pinterest…I was intrigued to read your comments and opinions (and wouldn’t that be a compliment, that comment from the new follower that made your day).
    Lynaea @ EveryDayBloom

  8. I saw your salad on Foodie Friday and wanted to drop by and take a closer look. You’ve used some of our favorite ingredients – black beans, mangos, corn, cilantro. And I love the idea of adding a bit of crunch on top with the crushed tortillas.

    Hope you have a lovely weekend.
    Sam

  9. You had me at mango with this beautiful salad, Lisa! 🙂 Whoa! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

  10. G’day! A very healthy, colorful dish Lisa!
    Cheers! Joanne
    Thanks for sharing at the Foodie Friends Friday Meals in 30 Minutes Party!

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