Meet Your New Go-To Salad

You know those recipes that hit every checkbox? Easy, healthy, flavor-packed, and actually pretty enough to post on Instagram? This is one of those. 🙌

This Southwest Chicken Salad is that girl—perfect for meal prep, loaded with protein, and balanced with bold flavors that make your taste buds do a little happy dance. Think: juicy grilled chicken, crunchy bell peppers, sweet raw corn, black beans, creamy avocado, and a zesty homemade lime dressing that ties it all together. 💃

And here’s the best part: you can build it all in mason jars for grab-and-go lunches or toss it in a big bowl for an easy weeknight dinner that’s as gorgeous as it is delicious. No boring lettuce here. Just a crave-worthy salad you’ll look forward to eating—even on a Monday.

Whether you’re trying to eat clean, level up your lunch game, or just survive the dinner rush without another drive-thru run… this salad’s got your back. Let’s get into it.

Why You’ll Be Obsessed with This Southwest Salad

Meal Prep Queen Vibes – Stack it in mason jars and you’ve got lunch ready for days (without sad desk salad energy).
Balanced & Satisfying – Protein? Check. Healthy fats? Check. Crunchy veggies + fiber? You already know.
Flavor Explosion – Smoky grilled chicken, creamy avocado, zesty lime dressing, and a little heat from jalapeño = chef’s kiss.
Customizable AF – Keep it dairy-free, make it vegetarian, or toss in extras based on what’s in your fridge.
No Reheat Required – It’s designed to be eaten cold, which makes it the ultimate grab-and-go option for hot days or busy weeks.
Crowd-Pleaser Status – Whether you’re feeding yourself, your fam, or your summer BBQ crew, this bowl never flops.

What You’ll Need for the Ultimate Southwest Chicken Salad

Here’s the full ingredient lineup, broken into three simple parts: dressing, protein, and salad. You probably have most of this already, which makes this even more of a no-brainer. Let’s break it down:

For the Zesty Southwest Dressing

This dressing is fresh, tangy, and just the right amount of spicy. You’ll want to drizzle it on everything.

¼ cup fresh lime juice (about 2 limes)
⅓ cup avocado oil
½ tsp ground garlic
½ tsp ground cumin
¼ tsp chili powder
1 tsp kosher salt
Freshly ground black pepper, to taste

Pro tip: Mix this up the night before to let the flavors really come alive.

For the Grilled Chicken

Flavorful, juicy, and easy to batch cook.

2 lbs boneless, skinless chicken breasts
6 tbsp extra virgin olive oil
½ tsp ground garlic
½ tsp ground cumin
¼ tsp chili powder
¾ tsp kosher salt

Grill or pan-sear until edges crisp up and the inside is juicy. Let it rest before slicing!

For the Salad Itself

This is where it all comes together—bold color, crunch, and nutrition in every bite.

1 can black beans, drained and rinsed
Kernels from 2 ears fresh corn (~1½ cups)
1 red bell pepper, diced
½ cup chopped cilantro (+ more for garnish)
½–1 jalapeño, finely diced
⅓ cup diced red onion
1 ripe avocado, diced
2 tbsp toasted pepitas (optional)
¼ cup crumbled Cotija cheese (optional)

Want to skip the cheese or seeds? This salad still slaps.

How to Make This Southwest Chicken Salad (Step-by-Step)

This salad might look impressive, but the steps are super doable—even with toddlers pulling on your leg. Here’s how to bring it to life:

1. Make the Dressing

In a small jar or bowl, whisk together lime juice, avocado oil, garlic, cumin, chili powder, salt, and pepper. Taste and adjust seasoning if needed.

🫙 Optional: Shake it up in a mason jar for easy storing.

2. Marinate the Chicken

In a large bowl or zip-top bag, combine chicken breasts, olive oil, garlic, cumin, chili powder, and salt. Let marinate for at least 30 minutes—or overnight if you’re planning ahead.

3. Grill the Chicken

Grill or sear chicken over medium heat for 5–7 minutes per side (depending on thickness), until cooked through. Let rest for 5 minutes, then slice thinly.

4. Prep the Veggies + Mix

While the chicken is cooking, dice the red pepper, red onion, avocado, jalapeño, and cilantro. Rinse the black beans and cut corn off the cob.

5. Assemble the Salad

In a large serving bowl, layer black beans, corn, bell pepper, jalapeño, onion, avocado, and cilantro. Top with grilled chicken and any optional toppings like Cotija or pepitas.

6. Drizzle + Toss

Pour the dressing over the salad just before serving. Toss well to coat everything in that zesty goodness.

7. Meal Prep Option: Mason Jars

Layer the salad in this order (bottom to top): dressing → beans → corn → peppers → onion → chicken → cilantro → avocado → cheese/pepitas. Store in the fridge for up to 4 days.

Pro Tips for Maximum Flavor (and Less Sog)

You could just toss everything in a bowl and call it a day… but if you want to take your salad from “fine” to fire, here’s how:

Marinate the chicken longer – 30 minutes is good, but overnight is 🔥. It lets those spices soak all the way in.
Char your corn – Optional, but SO worth it. A quick pan sear or grill brings smoky summer vibes.
Slice everything the same size – It makes each bite more balanced (and prettier too).
Add avocado at the last minute – Keeps it from browning and going mushy.
Keep dressing + wet ingredients separate for meal prep – Layer smart or store them on the side to avoid a soggy situation.
Don’t skip the salt in the dressing – It wakes up all the other flavors—especially with sweet corn and creamy avocado.
Level it up with lime zest – If you’re already juicing limes, a little zest takes your dressing to pro status.

Storage Tips & Meal Prep FAQs

You crushed it in the kitchen—now let’s make sure all that work stays fresh, crisp, and actually gets eaten. 👇

How long does this salad last in the fridge?

If stored correctly (dressing separate and avocado added fresh), this salad will last 3–4 days in the fridge. If everything is tossed together, aim to eat it within 2 days max.

How do I layer this for mason jar meal prep?

The golden rule: wet stuff on the bottom, leafy or delicate stuff on top.
Layer it like this:

Dressing
Black beans + corn
Red pepper + onion
Grilled chicken
Cilantro
Avocado (add day-of if possible)
Cotija + pepitas (optional)

Southwest Grilled Chicken, Corn & Black Bean Salad

How do I keep the avocado from browning?

Add it fresh when serving, OR toss it in lime juice before layering to slow oxidation.

Can I freeze this salad?

Hard no. Too many fresh ingredients (especially the avocado and dressing) won’t survive the thaw. Stick to the fridge.

Can I make the dressing ahead?

Yes! In fact, it’s better when it sits. Store it in a sealed jar in the fridge for up to a week. Shake before using.

Make It Your Own: Variations & Swaps

This salad is already a flavor bomb, but you can absolutely remix it based on what you’ve got or what your fam loves. Here are some fave ways to switch things up:

Make It Vegetarian

Skip the chicken and sub in:

Extra black beans or chickpeas
Grilled tofu or tempeh
Roasted sweet potato cubes (a fall fave!)

Go Dairy-Free

Just leave out the Cotija, or swap for:

Vegan feta
Nutritional yeast (for a salty, cheesy flavor)

Want More Heat?

Crank it up by:

Keeping the jalapeño seeds in
Adding a pinch of cayenne to the dressing
Using hot sauce or chipotle powder instead of chili powder

Kid-Friendly Mod

Leave the jalapeño out and serve the dressing on the side. You can even add tortilla strips or crushed-up chips to make it more fun!

Add More Veg

Toss in any of these for bonus fiber and crunch:

Chopped romaine or baby spinach
Shredded carrots
Diced cucumber or zucchini

Final Thoughts: A Salad Worth Craving

This Southwest Chicken Salad isn’t just another “healthy” meal—it’s proof that eating well doesn’t mean giving up flavor, fun, or convenience. Whether you’re trying to feel more energized during your workday, stop skipping lunch, or just get your fam to eat more veggies without complaining… this one delivers.

I make this salad on repeat when I need something fresh, filling, and fuss-free—and it never lets me down. So go ahead: layer it, toss it, meal prep it, remix it… and most importantly, enjoy it.

The Plan Twice Method gives you a simple, flexible plan that works for real life—plus a smart little tool (hi, Penny 💅🤖) that builds your week for you.

Less stress. More done-for-you dinners. You in?

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Equipment & Tools

Southwest Grilled Chicken, Corn & Black Bean Salad

Print Recipe

Yield 4

Prep Time 25

Cook Time 15

Total Time 45

Ingredients

For The Southwest Dressing

1/4 cup Fresh Lime Juice
1/3 cup Avocado Oil
1/2 tsp Ground Garlic
1/2 tsp Ground Cumin
1/4 tsp Chili Powder
1 tsp Freshly Ground Black Pepper

For The Grilled Chicken

2 lbs Boneless, Skinless Chicken Breast
6 tbsp Extra Virgin Olive Oil
1/2 tsp Ground Garlic
1/2 tsp Ground Cumin
1/4 tsp Chili Powder
3/4 tsp Kosher Salt

For The Salad

1 15 oz Can of Black Beans
Kernels from 2 Ears of Fresh Corn
1 Diced Red Bell Pepper
1/2 cup Chopped Fresh Cilantro
1/2-1 Jalapeno, Seeded and Finely Diced
1/3 cup Diced Red Onion
1 Ripe But Firm Avocado
2 tbsp Toasted Pepitas
1/4 cup Crumbled Cotija Cheese

Instructions

1. Place the chicken breasts between two sheets of parchment paper.
2. Pound the chicken to an even ½-inch thickness using a meat mallet.
3. In a large bowl, combine the olive oil, ground garlic, cumin, chili powder, and kosher salt. Add the chicken to the bowl and coat thoroughly, massaging the seasoning into the meat.
4. Cover and marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
5. Preheat your grill to high heat and lightly oil the grates.
6. Grill the marinated chicken for 2–3 minutes per side with the lid closed, or until fully cooked through.
7. Transfer the grilled chicken to a plate and let it rest before slicing into bite-sized pieces.
8. In a large mixing bowl, whisk together the lime juice, avocado oil, ground garlic, cumin, chili powder, kosher salt, and freshly ground black pepper to make the dressing.
9. Add the diced grilled chicken, black beans, corn kernels, red bell pepper, chopped cilantro, jalapeño, and red onion to the bowl with the dressing.
10. Toss until all ingredients are evenly coated.
11. Gently fold in the diced avocado and Cotija cheese, if using.
12. Taste the salad and adjust the seasoning if needed.
13. Garnish with extra cilantro and toasted pepitas, if desired, and serve.

Notes

Ingredient Notes:

Chicken Breasts: Lean and protein-rich, chicken breasts are ideal for grilling and absorb flavor well when pounded to even thickness.
Avocado Oil: A heart-healthy oil with a high smoke point, perfect for both the dressing and cooking applications.
Lime Juice: Adds brightness and tang, helping to tenderize chicken and enhance the Southwest flavor.
Spices (Cumin, Chili Powder, Garlic): These warm, earthy spices create a classic Southwest flavor profile without being overly spicy.
Black Beans: Rich in fiber and plant-based protein, black beans add heartiness and contrast to the sweet corn.
Fresh Corn Kernels: Raw kernels provide crisp texture and natural sweetness. Use fresh off the cob for best flavor.
Bell Pepper, Jalapeño, Red Onion: These vegetables add crunch, heat, and sharpness. Dice finely for balanced distribution.
Avocado: Provides creaminess and healthy fats. Use a ripe but firm avocado to prevent mushiness.
Cotija Cheese & Pepitas: Optional toppings that add salty richness and crunch. Cotija enhances the Southwest flair.

Customization Ideas:

Protein Options: Swap the chicken for grilled shrimp, steak, or tofu depending on dietary preference.
Scaling: Easily double the ingredients to serve a crowd at BBQs or gatherings. Make dressing in advance and store separately.
Meal Prep: Grill the chicken and prepare the dressing ahead of time. Store components separately and assemble just before serving for freshness.
Substitutes: If avocado oil isn’t available, use extra virgin olive oil. For a milder salad, omit the jalapeño or use green bell pepper. You can also replace Cotija with feta or leave it out entirely.

Storage Instructions:

Refrigerator: Store the salad in an airtight container in the fridge for up to 3 days. Add avocado just before serving to avoid browning.
Freezer: Freezing is not recommended for this salad due to the fresh vegetables and avocado.