Southwest Chicken Salad

Carolyn Haas


This was adapted from a wonderful salad that Panera Bread serves.


★★★★★ 3 votes

25 Min
15 Min
Stove Top


  • 1 lb
    chicken breast
  • 1/2 tsp
    ancho chili powder
  • 1/2 tsp
  • 1/2 tsp
  • 6 Tbsp
    olive oil
  • 3 Tbsp
    lime juice
  • 2 Tbsp
    cilantro, chopped
  • 1 clove
    garlic, minced
  • 10 oz
    romaine lettuce
  • 1 c
    grape tomatoes, cut in half
  • 1/4 c
    red onion, finely chopped
  • 1
    jalapeño, seeded and minced (optional)
  • 1 c
    black beans, drained and rinsed
  • 4 oz
    pepper jack or mexican blend cheese, shredded or cubed
  • 1
    avocado, sliced

How to Make Southwest Chicken Salad


  1. Season chicken with chili powder, cumin and 1/4 tsp. salt.
  2. Heat 1 Tbs. oil in skillet, add chicken and cook until browned - 4-5 minutes/side. Reduce heat and cook until no longer pink in center. Set aside.
  3. In large bowl, whisk lime juice into remaining olive oil until thickened. Add cilantro, garlic and rest of salt.
  4. Add lettuce, tomatoes, onion, pepper and beans to bowl and toss until coated with dressing. Plate.
    Slice chicken and arrange on top of lettuce mixture along with cheese and avocado.

Printable Recipe Card

About Southwest Chicken Salad

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: Southwestern

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