Southwest Chicken Salad with Cilantro Lime Dressing

ByLisa Johnson July 5, 2013October 30, 2023 Updated onOctober 30, 2023

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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.

Southwest Chicken Salad with corn, black beans, mango chunks, and red onion slices topped with creamy cilantro lime dressing.

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

Ingredients to make southwest chicken salad with creamy cilantro lime dressing.

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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Tossed Southwest Chicken Salad in a bowl tossed with creamy cilantro-lime dressing.

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.

Blended creamy cilantro-lime dressing in a food processor bowl.

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.

Flattened chicken breasts on plastic wrap covered in Southwest seasoning.

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.

Seasoned chicken breasts cooked in a large skillet.

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.

Chopped romaine lettuce in a salad bowl.

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.

Southwest Chicken Salad with corn, black beans, mango chunks, and red onion slices topped with creamy cilantro lime dressing with extra dressing 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

Can I use a different protein in this salad?

Yes, you can substitute the chicken with grilled shrimp, steak strips, tofu, or even roasted fresh vegetables for a vegetarian option.

Can I make this salad in advance?

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.

What can I do with leftover dressing?

Leftover dressing can be used as a dip for vegetables, wild Alaskan crab legs, and chicken tenders, or drizzled over grilled meats

How long can I store leftover salad?

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.

How can I make the dressing lighter or healthier?

This dressing is just as delicious without adding mayonnaise. You could also substitute Greek yogurt for the mayonnaise if you prefer.

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Enjoy!!