Name: Irresistible Power Southwest Chicken Salad
Prep time: PT-489783H46M12S
Cook time: PT-489783H46M12S
Total time: PT-489783H46M12S
Cuisine: Southwest
Ingredients: 1–1½ lbs chicken (breasts or thighs); 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp oregano; 1–1½ tsp kosher salt, ½ tsp black pepper, zest of 1 lime; Optional quick marinade: juice of 1–2 limes + 2 Tbsp olive oil + 1 Tbsp honey + 2 garlic cloves; 8–10 cups chopped romaine or mixed greens; 1 can (15 oz) black beans, rinsed & drained; 1½–2 cups charred corn; 1 pint grape tomatoes, halved; 1 red bell pepper, diced (optional poblano, roasted or blistered); ½ small red onion, thinly sliced; 1–2 avocados, diced; ½–¾ cup Cotija (crumbled) or Jack/Cheddar blend; Handful of tortilla strips or chili-lime pepitas; Lime wedges, fresh cilantro; 1 avocado, juice + zest of 1–2 limes, small handful cilantro, 1 small garlic clove,½–1 tsp chili powder, ½ tsp cumin, 2–4 Tbsp yogurt or mayo (optional), water to thin, salt & pepper; ⅓ cup olive oil, juice + zest of 1–2 limes, small handful cilantro, 1 tsp honey,½ tsp Dijon, ¼–½ tsp cumin, pinch chipotle powder, salt & pepper

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If a salad could strut, this one would. Power Southwest Chicken Salad is all about bold, smoky seasoning, bright lime, and layer after layer of crunch. Think grilled chili-lime chicken, black beans, charred corn, ripe tomatoes, creamy avocado, crumbled Cotija, and a shower of tortilla strips or chili-lime pepitas. It’s weeknight-fast, party-worthy, and endlessly customizable—exactly the kind of main-dish salad that actually satisfies. What is Cotija cheese?.

Table of Contents

Ingredients You’ll Need

For the Chicken

1–1½ lbs chicken (breasts or thighs)
2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp oregano
1–1½ tsp kosher salt, ½ tsp black pepper, zest of 1 lime
Optional quick marinade: juice of 1–2 limes + 2 Tbsp olive oil + 1 Tbsp honey + 2 garlic cloves

For the Salad

8–10 cups chopped romaine or mixed greens
1 can (15 oz) black beans, rinsed & drained
1½–2 cups charred corn
1 pint grape tomatoes, halved
1 red bell pepper, diced (optional poblano, roasted or blistered)
½ small red onion, thinly sliced
1–2 avocados, diced
½–¾ cup Cotija (crumbled) or Jack/Cheddar blend
Handful of tortilla strips or chili-lime pepitas
Lime wedges, fresh cilantro

Creamy Avocado-Lime Dressing

1 avocado, juice + zest of 1–2 limes, small handful cilantro, 1 small garlic clove,
½–1 tsp chili powder, ½ tsp cumin, 2–4 Tbsp yogurt or mayo (optional), water to thin, salt & pepper

Cilantro-Lime Vinaigrette

⅓ cup olive oil, juice + zest of 1–2 limes, small handful cilantro, 1 tsp honey,
½ tsp Dijon, ¼–½ tsp cumin, pinch chipotle powder, salt & pepper

The Core Build (and Smart Substitutions)

Greens (choose 1–2):

Chopped romaine (ultra-crisp), spring mix, or baby spinach.
Swap: finely chopped kale (tenderize by massaging with a drizzle of lime and oil).

Protein:

Grilled chili-lime chicken breasts or thighs.
Swaps: air-fried chicken, skillet-seared breasts, or shredded rotisserie tossed with lime + spices.

Beans & Corn:

Black beans (drained, rinsed), roasted or charred corn (fresh, frozen, or canned—pat dry).
Swap: pinto beans; grilled corn cut off the cob.

Veggie Crunch & Color:

Grape/cherry tomatoes, red onion, red bell pepper, and optional poblano for deeper, smoky notes.
Swap: pickled red onions for tang; sliced radishes for bite.

Creamy & Fresh:

Avocado (cube at the last minute), cilantro (chopped with tender stems).
Swap: diced mango or pineapple for a sweet-heat twist.

Cheese:

Cotija (crumbled), or a Monterey Jack/Cheddar blend.
Swap: queso fresco for a milder profile, or skip and add extra avocado.

Crunchy Toppers:

Tortilla strips or chili-lime pepitas (pumpkin seeds).
Swap: crushed baked tortilla chips, toasted corn nuts, or crispy shallots.

Citrus & Spice (the non-negotiables):

Fresh lime, chili powder, ground cumin, smoked paprika, garlic, kosher salt, and black pepper.
Heat options: jalapeño, chipotle in adobo, or a dash of your favorite hot sauce.

Power Southwest Chicken Salad with chicken, corn, avocado, and tortilla strips

The Dressing You’ll Crave (Two Options)

1) Creamy Avocado-Lime “Southwest” Dressing

1 ripe avocado
Juice + zest of 1–2 limes
¼ cup cilantro leaves and tender stems
1 small garlic clove (or roasted for mellow sweetness)
½ teaspoon ground cumin
½–1 teaspoon chili powder (or a blend of ancho + smoked paprika)
2–4 tablespoons Greek-style yogurt or mayo (optional richness)
2–4 tablespoons water (to thin)
Kosher salt + black pepper

Method:
Blend until silky. Thin with water to a pourable consistency. For smoky depth, add ½–1 teaspoon chipotle in adobo plus a splash of its sauce.

2) Cilantro-Lime Vinaigrette

⅓ cup olive oil
Juice + zest of 1–2 limes
Small handful of cilantro
1 teaspoon honey or agave
½ teaspoon Dijon mustard
¼–½ teaspoon ground cumin
Pinch of chipotle powder
Kosher salt + black pepper

Method:
Whisk (or blitz) until emulsified. Adjust acid, salt, and heat to taste.

Chili-Lime Chicken, Four Ways

Universal Spice Rub (for ~1–1½ lbs / 450–680 g chicken):

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
1–1½ teaspoons kosher salt
½ teaspoon black pepper
Zest of 1 lime

Quick Chili-Lime Marinade (optional):

Juice of 1–2 limes + 2 tablespoons olive oil + 1 tablespoon honey + 2 crushed garlic cloves
Whisk, then toss with chicken 20–60 minutes.

Choose your method:

Grill: Medium-high heat; oil grates. Cook 5–7 minutes per side (thickness-dependent). Rest 5–10 minutes; slice across the grain.
Skillet: Preheat to shimmering; sear 5–6 minutes per side. Tent and rest before slicing.
Air Fryer: 190°C / 375°F, 10–14 minutes, flipping halfway (use a thermometer for 165°F).
Rotisserie Shortcut: Toss warm shredded chicken with lime juice, spice rub, and a drizzle of oil to bloom the spices.

Step-By-Step Assembly

Make the dressing(s) first; chill to let flavors meld.
Cook the chicken using your chosen method; rest, then slice or cube.
Char the corn in a hot dry skillet (or on the grill) until lightly blistered; cool.
Rinse and drain the beans thoroughly; pat dry for less dilution.
Chop the veg into bite-sized pieces so you get a bit of everything in each forkful.
Toss greens with a little dressing (just enough to coat).
Layer: beans, corn, peppers, tomatoes, red onion.
Add chicken and avocado; drizzle more dressing.
Finish with cheese, cilantro, and crunch (tortilla strips or pepitas).
Serve immediately with lime wedges and optional hot sauce.

Flavor Riffs & Easy Variations

Smoky Chipotle Edition: Add minced chipotle in adobo to the dressing and rub; garnish with extra cilantro and lime.
Copycat Fast-Food Vibe: Use tortilla strips + chili-lime pepitas; a Jack/Cheddar blend; creamy avocado-lime dressing with a splash of salsa.
No-Cook Rotisserie Salad: Toss warm shredded rotisserie in lime juice + spice rub. Build with rinsed beans, charred frozen corn (quick skillet), and vinaigrette.
Veggie-Forward “Double Bean” Bowl: Skip chicken, double the beans, add grilled zucchini and roasted sweet bell peppers.
Dairy-Free: Omit cheese; increase avocado and sprinkle toasted pepitas for richness.
Extra-Spicy: Seeded jalapeño rounds, chipotle powder in the rub, and a dash of hot sauce before serving.

Make-Ahead & Meal-Prep Map

Dressing: 3–5 days, refrigerated in a sealed jar. Thin with water or lime juice if it tightens up.
Chicken: Cook 1–3 days in advance. Slice just before serving for best texture.
Veggies: Wash/dry greens; chop peppers and onions up to 2 days ahead. Hold tomatoes and avocado for day of.
Beans & Corn: Rinse, drain, and roast/char a day ahead; keep separate to avoid soggy greens.
Assembly: For jar salads, layer (bottom → top): dressing, beans/corn, firm veggies, chicken, greens. Add avocado + crunch at serving.

Serving Ideas

Loaded Bowls: Serve with warm corn tortillas on the side.
Wraps: Roll the dressed salad into large flour tortillas; sear the seam in a dry skillet for 30 seconds.
Tostada “Salad Pizzas”: Spread refried beans on crisp tostadas; pile salad on top; finish with Cotija and pepitas.
Party Platter: Arrange components in rows (greens → veg → chicken → toppings) and let guests build their own.

Troubleshooting

Watery Salad: Dry greens thoroughly; pat beans and corn dry; toss greens with dressing just before serving.
Bland Chicken: Don’t skip the rest; finish with lime and salt.
Mushy Avocado: Cube at the last minute; choose just-ripe fruit with a gentle give.
Too Spicy: Add more avocado or cheese; balance with a small drizzle of honey-lime.
Not Enough Crunch: Double up—strips and pepitas.

FAQs (People Also Ask–Style)

What dressing goes best with Southwest chicken salad?
Either a creamy avocado-lime dressing (silky and cooling) or a cilantro-lime vinaigrette (bright and punchy). Make both if you’re feeding a crowd.

What’s typically in a Southwest chicken salad?
Seasoned chicken, black beans, roasted/charred corn, tomatoes, peppers/onion, avocado, cheese, and a crunchy topper like tortilla strips or pepitas—all over crisp greens with a tangy, chili-forward dressing.

How do I get restaurant-style flavor at home?
Use a bold spice rub, don’t be shy with lime zest/juice, char your corn, and finish the sliced chicken with a pinch of salt and a fresh squeeze of lime.

Can I use rotisserie chicken?
Absolutely. Toss warm shredded rotisserie with lime juice and a sprinkle of the spice rub to “wake up” the flavors.

How can I keep the salad crisp for meal prep?
Store components separately; dress just before eating. Add avocado and crunchy toppings at the very end.