This southwest grilled chicken salad is loaded with lime marinated chicken, crisp romaine, avocado, tomato, olives, cilantro and jalapenos. It skips the usual corn and black beans, so the juicy chicken really gets to shine.

Top it with a creamy avocado dressing and you have a filling salad that works for lunch or dinner, with chicken you can cook on the grill or in a skillet.

The Best Southwest Grilled Chicken Salad (No Beans, No Corn)

Alright, so this isn’t your typical southwest chicken salad recipe. Most other southwest chicken salads have corn and black beans in them. Well, since I can’t stand beans (I know I’m weird) and I didn’t have any corn on hand, I came up with this delicious and filling salad!

The star of this salad is hands down the chicken. Letting it marinate in the lime juice and seasonings for 10 to 15 minutes is all you need to make some of the best chicken ever! This time around I decided to cook my chicken in a skillet, but you can totally grill it too. Either way will get you a nice flavorful outside and a delicious juicy inside.

I opted for some favorite salad toppings that definitely give it a southwest flair. Chopped jalapenos? Yes please! Red onions and tomatoes? You bet! Avocado? Of course! Cilantro is a no brainer, and olives, yum!

I whipped up some avocado dressing and then called my husband in from working on the cars. He sure was hungry, and he said this southwest grilled chicken salad was awesome! Win! I’m so glad he likes what I cook. If you like this southwest salad recipe, check out my green chile stew recipe. It’s as southwestern as you can get (I should know, I live in NM!). Or whip up some easy cheddar biscuits as a side and this yummy caramel apple cake for dessert!

Why You’ll Love This Southwest Chicken Salad

Juicy, zesty chicken. A quick lime, garlic and chile marinade makes every bite flavorful.
No beans or corn. A fresh take for anyone who wants all chicken and veggies.
Grill or skillet. Cook the chicken whichever way works for you.
Simple to put together. Everything else is just chopping and tossing in a big bowl.

Ingredients You’ll Need

Here is what goes into this southwest salad with grilled chicken. Exact amounts are in the recipe card below.

Chicken breasts: Pick medium or small chicken breasts. They cook quickly and stay super juicy. Very thick breasts take longer and can dry out on the edges before the center is done. If yours are large, slice them in half horizontally so they cook evenly.
Lime juice: The base of the marinade. The acid brightens the chicken and gives it that tangy southwest flavor. Fresh limes taste best, and one lime gives just enough juice to coat two medium breasts.
Garlic powder, chile powder and salt: Simple pantry seasonings that give the chicken a warm, savory crust. Chile powder brings mild heat and a little smokiness.
Olive oil: Helps the seasonings cling to the chicken and keeps it from sticking to the grill or skillet.
Romaine lettuce: Crisp, sturdy leaves that hold up to the toppings and a thick dressing. Wash and dry it well so the dressing doesn’t slide off.
Avocado: Adds creamy richness. Choose one that gives slightly when pressed, and slice it right before serving so it stays green.
Olives: Chopped olives add a salty, briny bite against the lime.
Tomato: One medium tomato, diced, for juicy freshness and color.
Cilantro: Fresh, bright and very southwest. Chop the tender stems too, since they carry plenty of flavor.
Jalapenos: Remove the seeds and dice them for gentle heat. Leave a few seeds in if you like it spicier.
Dressing: Any dressing works. I used my avocado dressing, with extra olive oil to make it a little less thick. The flavor gets even better if you make it the night before so all the ingredients settle together.

How to Make Southwest Chicken Salad

Marinate the chicken. Mix together the lime juice, garlic powder, salt, chile powder and olive oil. Coat the chicken in the mixture and let it marinate for 15 minutes.
Preheat. While the chicken marinates, preheat your grill or skillet so the chicken sizzles as soon as it hits the heat.
Grill the chicken. Place the chicken on the preheated grill and cook for 5 to 7 minutes on each side, until it has nice grill marks and the internal temperature reaches 165°F. Time will vary based on how big your chicken pieces are, so check with a meat thermometer.
Or use a skillet. Preheat the skillet to medium high heat and grease it with a little olive oil. Cook the chicken 5 to 7 minutes on each side, until browned and the internal temperature reaches 165°F.
Prep the lettuce. Wash and dry the romaine, cut it into large pieces and place it in a large bowl.
Add the toppings. Slice the cooked chicken and add it to the bowl with the avocado, olives, tomato, cilantro and jalapenos.
Dress and serve. Add the dressing and toss. Mixing is optional, since it makes a very pretty presentation if you leave the toppings in rows and let everyone toss their own bowl at the table.

Tip: If your avocado dressing is too thick, add a little more olive oil to thin it out. Making it the night before lets the flavors settle together.

Ways to Customize This Salad

Add corn and black beans: For a more classic southwest salad, toss them in with the other toppings.
Change the dressing: A creamy ranch or a simple lime vinaigrette works in place of avocado dressing.
Turn up the heat: Leave some jalapeno seeds in or add a pinch more chile powder to the marinade.
Add red onion: Thinly sliced red onion adds crunch and a sharp bite. Soak the slices in cold water for a few minutes if you want them milder.

Southwest Chicken Salad FAQs

What makes this a southwest salad? Lime and chile seasoned chicken plus jalapenos, cilantro, avocado and tomatoes give it a bold southwest flavor, even without corn and beans.
Can I grill the chicken instead of using a skillet? Yes. Both work. Cook it 5 to 7 minutes per side either way.
How do I know the chicken is done? Use a meat thermometer. The thickest part should reach 165°F.
How long should the chicken marinate? About 10 to 15 minutes is all it needs for great flavor.
Can I make this salad ahead? Cook the chicken and chop the sturdy toppings ahead, then store them separately in the fridge. Add the avocado and dressing right before serving.
How long do leftovers keep? Cooked chicken keeps 3 to 4 days in an airtight container in the fridge. Dressed salad is best eaten the same day, since the lettuce wilts and the avocado browns.
What can I serve with it? Easy cheddar biscuits or a bowl of green chile stew turn it into a heartier meal.
Is this salad spicy? It has mild heat. Removing the jalapeno seeds keeps it gentle.

Southwest Salad with Grilled Chicken

Lisa

Southwest salad with grilled chicken marinated in lime juice, garlic and chile powder, served over romaine with avocado, olives, tomato, cilantro and jalapenos. It skips the beans and corn and lets the juicy chicken shine.

Print Recipe Pin Recipe

Ingredients

For the Chicken:

2 medium chicken breasts
Juice from 1 lime
2 tsps garlic powder
½ tsp salt
1 tsp chile powder
1 tbs olive oil

For the Salad:

2 cups romaine lettuce
1 ripe avocado sliced
½ cup olives chopped
1 medium tomato diced
½ cup cilantro chopped
2 jalapenos seeds removed and diced

For the dressing

I used our delicious avocado dressing (see link below!) but I add 4 more tablespoons of olive oil to the original recipe (making it a total of four tablespoons of olive oil).*

Instructions

For the chicken:

Mix together lime juice, garlic powder, salt, chile powder and olive oil. Coat chicken in mixture and allow to marinate for 15 minutes.
While the chicken is marinating, preheat your grill or skillet.
If you are grilling your chicken, place chicken on the preheated grill and cook for 5-7 minutes on each side (time will vary based on how big your chicken pieces are) and the internal temperature reaches 165°F.
If you are using a skillet, preheat it to medium/high heat. Use a little olive oil to grease the skillet and then place the chicken in the pan. Cook 5-7 minutes on each side until browned (time will vary based on how big your chicken pieces are). The internal temperature should reach 165°F.

For the salad:

Wash and dry the romaine lettuce. Cut the lettuce into large pieces and place in a large bowl.
Add the avocado, olives, tomato, cilantro and jalapenos and cooked chicken.
Add the dressing and mix (mixing is optional- since it makes a very pretty presentation if you leave it unmixed!).

For the dressing*:

Check out our Avocado dressing here!

Notes

*This dressing is super yummy but it can be pretty thick. Sometimes I add more olive oil to thin it out.

Made this salad? Leave a star rating in the recipe card and share your favorite toppings in the comments below. Your feedback helps other readers, and I love hearing how you make it your own.

More Recipes You’ll Love

This recipe was shared by Lisa. Visit her blog, A Table Full of Joy, for more recipes.