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Southwest Chicken Salad | Creme de la Crumb

Southwest Chicken Salad

A hearty and flavorful main dish southwest chicken salad with black beans, red onions, bell peppers, shredded cheese, and avocado - all spritzed with fresh lime juice and topped with a quick southwest ranch dressing and cilantro!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tiffany


  • 2 large boneless skinless chicken breasts, sliced in half lengthwise
  • salt and pepper to taste
  • 1 tablespoon taco seasoning OR similar equivalent of similar spices (cumin, chili powder, onion powder, etc)
  • 6 cups chopped romaine lettuce
  • 1 15-ounce can yellow corn, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/2 red onion, sliced or chopped
  • 1/2 cup shredded Mexican blend cheese (I have also subbed feta cheese crumbles)
  • 1 avocado, sliced
  • chopped cilantro and limes for squeezing


  • 1/2 cup prepared ranch dressing
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin


  • Season chicken with salt and pepper to taste and taco seasoning. Cook in a large skillet over medium heat 4-6 minutes on each side until cooked through.
  • Top your chopped romaine with the corn, black beans, red bell peppers, onions, cheese, and avocado. Drizzle with fresh lime juice and sprinkle with chopped cilantro.
  • Whisk together ranch dressing, chili powder, and cumin. Toss with salad or serve on the side for drizzling. Enjoy!