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 Salad, Beef Taco Salad Bowls, BBQ Chicken Salad, and Cilantro-Lime Steak Salad.
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
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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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.
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.
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.
FAQ’s
Yes, you can substitute the chicken with grilled shrimp, steak strips, tofu, or even roasted fresh vegetables for a vegetarian option.
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.
Leftover dressing can be used as a dip for vegetables, wild Alaskan crab legs, and chicken tenders, or drizzled over grilled meats
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.
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 Cilantro-Lime Dressing
Equipment
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.
Lisa, this looks delicious!!! Pinning, buffering and just sharing the love! Have a great day and see you tonight for the party!
Yeah… so this salad pretty much looks amazing! Send one my way, please. 😉
Looks light and refreshin, pinned
This salad looks delicious, Lisa! Pinning to hopefully try this summer.
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!
Yum! I have had mangos in a taco salad before, you wouldn’t think it – but they work! The dressing sound good too – pinning!
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!
This looks SOOOO good! It has all my favorite ingredients…must pin it NOW!
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!
That recipe looks great – thank you, it’s perfect for a Summer night dinner!
Ok… this looks ridiculous. Our cilantro is out of control and here’s one more thing to make!! YUM! Pinned and buffering to share tomorrow.
xoxo
This looks great! We’ve been into salads lately, so I will have to try this one. Definitely loving the homemade dressing!
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
Ok.. I am all up and over drinking that Cilantro Lime Dressing. That looks delicious! Totally pinning this and buffering tomorrow. YUM!
That is my kind of salad!! Yummy.
This looks amazing! Pinning and can’t wait to try 🙂
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. 😉
Lisa, you always have the most beautiful food!! I want to jump into that cilantro dressing!! 😉
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
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
Ok, I am officially hungry now! Good looking salad! I saw it on the link party at Dessert Now, Dinner Later and had to take a look.
Love the salsa and the salad. great summer dish thanks for sharing it with us on foodie friday.
What a great summer salad! Thanks for linking up with What’s Cookin’ Wedneday!
that looks so yummy! Mangoes really make great salsa!
This is totally my kind of salad! Thanks for sharing at Sweet & Savory Saturdays #21!
~Amber @ Dessert Now, Dinner Later!
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!
Wow…your salad looks really awesome! So bright and pretty. Thanks for linking up!
Oh Lisa… this sounds awesome! I am just eating salads again as my morning sickness begins to subside and I can’t wait to try this salad! Yum; featuring you this week! 🙂
Your salad looks wonderful… I’m so glad you came to share at Super Saturday Show & Tell last week. xoxo~ Ruthie
This looks delicious and beautiful pictures. Thanks for coming by Saturday Dishes.
Linda @ Tumbleweed Contessa
G’day! A very healthy, colorful dish Lisa!
Cheers! Joanne
Thanks for sharing at the Foodie Friends Friday Meals in 30 Minutes Party!
This sounds yummy. Thanks for sharing on Foodie Friends Friday Meals Under 30 Minute party and I hope you join us again this coming week.