If You Want a Dinner That Actually Makes You Happy

Okay, so can I be honest? My Southwest Chicken Salad isn't an exact science. I first threw it together because I forgot to thaw (or is it defrost?) chicken for tacos, and somehow this just sort of...happened. My husband wandered into the kitchen partway through and said it smelled like "something good and something suspicious" at the same time. Not sure if that's a compliment, but hey—we gobbled the whole thing up that night. This has since become my shortcut meal when I don't feel like turning on the oven; you know, on those Texas scorchers or just a Thursday when life feels long.

Oh, and word to the wise: if you're expecting something perfectly Instagrammable, you might want to cover your eyes during the mixing part. It ain't always pretty, but boy, does it hit the spot.

Why I Keep Making This One

I make this when I want the flavor punch of Tex-Mex but can't be fussed to chop onions for an hour (please, why do they always make me cry?). My family goes wild for the crunchy tortilla topping—sometimes it feels like they eat the salad just to get to those. It also saves the day when my meal plan flies out the window, which, let's be real, happens more than I'd admit to my mother-in-law.

On the days I'm tired and just want something bright, zesty, and a teeny bit messy, I go back to this. I even managed to sneak black beans into my kids this way—as long as I call them "ninja beans."

What You'll Need (And How I Swap Things In)

2 cooked chicken breasts, shredded (Grilled or rotisserie is best, but I've definitely microwaved frozen strips in a pinch. My neighbor swears by leftover roast chicken.)
1 large romaine heart, chopped (Spinach works, but my kids make faces. Iceberg is fine too—you do you!)
1 cup canned black beans, rinsed and drained
1 cup cherry tomatoes, halved (Or just dice up a big tomato. I've used whatever's around—the wrinklier, the sweeter, I say)
1 yellow bell pepper, diced (Red or orange totally work. Green is a bit, hmm, grumpy-looking for this salad if you ask me)
½ cup corn kernels (If I'm being fancy, I'll char them in a skillet; otherwise frozen corn, zapped, straight in)
½ red onion, thinly sliced (Skip it if you hate raw onion breath. I sometimes do.)
1 avocado, sliced or diced
½ cup shredded sharp cheddar (or Monterey Jack, or whatever cheese is lurking in the fridge—you get the idea)
2 handfuls tortilla strips (Crushed tortilla chips absolutely count if you forgot to buy the strips. Or just make some from old tortillas. One time I tried pretzels... don't.)
For the dressing:
- Juice of 1 lime (or lemon if you forgot limes—guilty)
- 3 tablespoon olive oil (Any neutral oil will work fine, honestly)
- 1 tablespoon honey (or agave, or even a splash of maple syrup when I run out—you don't taste it much, it's just for balance)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 clove garlic, finely minced (I've used garlic powder. No shame.)
- Salt and pepper to taste

Let's Throw This Together (You Got This!)

Make the dressing: In a little bowl or a jar with a lid, whisk (or shake) all the dressing ingredients. I taste it here—sometimes I add more lime if I'm feeling wild. Set aside.
Toss your romaine, black beans, cherry tomatoes, bell pepper, corn, and onion in a big bowl. Like, the biggest bowl you own. I once tried to use a too-small one and beans went everywhere.
Add your shredded chicken right to the salad mix. Don't stress if it's not perfectly shredded; chunky bits are nice.
Drizzle most of the dressing all over, then toss it together gently. This is where it can look a little scary, but trust me. Give it a quick taste (I sneak a tomato here)—add more dressing or salt if it needs a pick-me-up.
Top with the avocado slices, grated cheese, and tortilla strips/chips. Be generous with the toppings. I once put them all on the side and everyone fought over them.
Serve right away so it stays crisp, but honestly, it's not the end of the world if it sits while you wrangle everyone to the table.

Wait, Did You Know?

I found out by accident that adding the avocado too early makes it go sort of grey and sad. Learned that one the hard way!
The salad really does taste better if you let the dressing soak in for about ten minutes before topping and serving; but I'm usually too impatient for that, so you do you.
Mixing everything but the chips ahead of time is perfect for meal-prep. Just add your crunchy bits at the last minute.

Stuff I Tried (And What Actually Works)

I've swapped the chicken for grilled shrimp—delicious. Steak is also proper tasty, but more expensive, so that's a payday treat.
Added jalapeños once for a kick and, well, my youngest wasn't a fan. Maybe start mild and add slices on the side.
Tried blue cheese instead of cheddar. Not my finest hour.

What If You Don't Have Every Tool?

I always use my biggest salad bowl (which is, honestly, half of a Tupperware set form the 90s). If you don't have a whisk for the dressing, shake it up in a jam jar or even just use a fork. Need to shred chicken but can't find the forks? Clean hands get the job done—I promise.

Storing Leftovers (If You Even Have Any)

This salad keeps surprisingly well in the fridge for 24 hours if you hold back the avocado and chips (they go all sad otherwise). Though honestly, in my place, it never lasts more than a day—people raid the fridge at midnight for just one more bite!

How We Like To Serve It (But You Do You)

Sometimes I pile it into warm tortillas and call it dinner wraps. Other times, I heap it over leftover rice and pretend it's a burrito bowl (I mean, why not?). But hands down, my favorite is with a scoop of fresh salsa on top and something fizzy to drink, maybe limeade—Sunday lunch perfection.

Pro Tips (Basically, Things I Messed Up)

I once tried rushing the chicken shredding; huge mistake. Big pieces are fine, but whole chunks just feel awkward and soak up too much dressing. Slow and steady, pal.
Don't drown the salad in dressing at first—start light and add more. Seriously, a soggy salad isn't a happy thing.
Using cold chicken is best unless you like lukewarm salad. Honestly, I tried it warm and—no thanks.

FAQ (Stuff Friends Have Actually Asked Me)

Can I use rotisserie chicken?
Absolutely—I'd even say it tastes better, but that's because it saves me time.
Is this salad spicy?
Not unless you want it spicy. I usually go mild and add hot sauce at the table for heat-lovers.
Can I prep this a day ahead?
Sure, just keep the dressing, chips, and avocado separate till serving time. Learned that the hard way; soggy chips never impressed anyone.
Do kids actually eat this?
Mine do (especially with heaps of cheese and when I call it "taco salad"). Worst case, they just pick out the things they like, and that's fine—it still counts as dinner!
What if I don't have lime for the dressing?
Lemon is totally fine. I've even used bottled stuff in a pinch—nobody noticed except me.

Also, just a quick digression: Has anyone else ever stood in a grocery aisle arguing with themselves about whether to get pre-grated cheese or the block? I always cave and buy both, then forget to use the one I got last time. Anyway, enough rambling—enjoy the salad!

Southwest Chicken Salad: A Cozy, Flavor-Packed Dinner Recipe

If You Want a Dinner That Actually Makes You Happy

Why I Keep Making This One

What You'll Need (And How I Swap Things In)

Let's Throw This Together (You Got This!)

Wait, Did You Know?

Stuff I Tried (And What Actually Works)

What If You Don't Have Every Tool?

Storing Leftovers (If You Even Have Any)

How We Like To Serve It (But You Do You)

Pro Tips (Basically, Things I Messed Up)

FAQ (Stuff Friends Have Actually Asked Me)

Southwest Chicken Salad

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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