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Put a bold, flavorful spin on your usual chicken salad with this Chili Lime Southwestern Chicken Salad topped with a low-fat, creamy cilantro chili lime dressing that does double duty as the marinade! This one’s got it all—spice, tang, crunch, and creaminess in every bite.
This Southwestern Chicken Salad is anything but ordinary. Packed with juicy, chili-lime marinated chicken, crisp veggies, and black beans, then drizzled with a homemade Southwest dressing that’s light yet luscious, it’s the kind of meal that makes you forget you’re eating a salad. If you’ve been searching for a satisfying Southwestern Chicken Salad recipe, you’ve just found your new go-to.
What Makes This Salad Work
This Southwestern Chicken Salad gets its bold flavor from a zesty chili-lime marinade that also doubles as the creamy dressing—easy and packed with punch. Every bite has the perfect balance of smoky chicken, crisp veggies, and a tangy, low-fat Southwest dressing that brings it all together. It’s fresh, filling, and anything but boring.
What Goes Into Southwestern Chicken Salad
This Southwestern Chicken Salad brings together bold, zesty flavors with wholesome ingredients you likely already have on hand. The creamy chili lime dressing also works as a marinade, making it extra easy to prep and full of flavor.
- Chicken Thighs: Boneless, skinless chicken thighs stay juicy and soak up the chili lime marinade beautifully.
- Lime Juice: Freshly squeezed lime adds bright, tangy flavor to both the marinade and the dressing.
- Greek Yogurt: Used in the dressing only, it gives a creamy texture without the extra fat.
- Romaine Lettuce: Crisp and refreshing, it creates the perfect base for all the vibrant toppings.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Southwestern Chicken Salad
- Make the Marinade: In a bowl or food processor, whisk or blend all marinade ingredients except the Greek yogurt until well combined.
- Marinate: Pour half the marinade into a dish. Add chicken and marinate for at least 2 hours. Refrigerate the unused half.
- Grill the Chicken: Heat 1 teaspoon of oil in a grill pan. Grill chicken in batches until golden, crispy, and cooked through.
- Let Chicken Rest: Once cooked, transfer chicken to a plate and let it rest for a few minutes to keep it juicy. Then slice into strips.
- Prepare Base: Arrange romaine lettuce, halved tomatoes, avocado slices, black beans, and corn in a large serving bowl or on a platter.
- Make the Dressing: Take the reserved marinade and stir in the Greek yogurt. Whisk until smooth or blend in a small food processor.
- Assemble the Salad: Top the salad with the sliced chicken. Drizzle the creamy chili lime dressing generously over the top.
- Serve and Enjoy: Divide the salad into four bowls or plates and serve immediately while the chicken is still slightly warm.
This Southwestern Chicken Salad is hearty and full of bold flavor, but it also pairs beautifully with a few unexpected favorites. For a rich, savory contrast, serve it alongside Sticky Chinese Barbecue Pork Belly—the sweet and smoky flavors are a delicious match. If you’re looking for a comforting side, try a warm Spinach and Ricotta Grilled Cheese to soak up any leftover dressing. Or keep things light but indulgent with Zucchini (Zettuccine) Carbonara—it’s creamy, satisfying, and adds a fun veggie twist to the table.
Recipe FAQ’s
To make life easier, I cheated and used my Magic Bullet (small cup) to blend the dressing; no chopping needed! But if you don’t have one, just finely chop the cilantro before mixing everything by hand. It works just as well, but I won’t pretend I don’t love a shortcut.
Romaine or cos lettuce is ideal for that classic crunch, but feel free to swap in your favorite greens.
Yes! Chicken breasts are a great alternative, just don’t overcook them so they stay juicy and tender.
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Chili Lime Southwestern Chicken Salad
Ingredients
Marinade/Dressing:
- 4 skinless boneless chicken thigh fillets
- 2 tablespoons olive oil
- 1/3 cup lime juice freshly squeezed
- 4 tablespoons fresh cilantro or flat-leaf parsley
- 2 cloves garlic crushed
- 1 teaspoon brown sugar
- 1/2-3/4 teaspoon red chilli flakes adjust to your preference of spice
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 cup plain greek yogurt or sour cream – for dressing only
Salad:
- 4 cups romaine lettuce or cos lettuce leaves, washed and dried
- 1 cup grape tomatoes cherry tomatoes, halved
- 1 avocado ripe, sliced
- 1 cup black beans washed and rinsed
- 1 cup corn washed and rinsed
Instructions
- Whisk marinade ingredients together to combine, or pulse in a OR a until blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved, untouched marinade to use as the dressing.
- Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
- Prepare dressing with remaining marinade/dressing with the 1/4 cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.
- Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad recipe is next level. Tons of bold bright flavor. It’s a new family favorite. I tripled the marinade/dressing recipe.
This salad is amazing, the dressing is dynamite!
I added just a bit more brown sugar to the dressing part and doubled it cause that’s how delicious it is.