Southwest Salad Recipe With Chicken

This Southwest salad recipe layers flavor instead of relying on dressing alone, with lime-seasoned corn and beans, crunchy iceberg and a pesto ranch that brings everything together.

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The Southwest Salad Recipe I Make All Year Long

I make this Southwest chicken salad all year round whenever I want a salad that eats like a meal but still has tons of fresh flavor. Chicken, black beans, avocado and cheese give it enough staying power for dinner, while crunchy lettuce, lime, tomatoes and pickled onion keep the whole thing bright.

But the pesto ranch salad dressing is the hill I’m willing to die on here. I first had pesto ranch on this type of salad at the Grizzly Peak restaurant in Ann Arbor, Michigan, and it forever convinced me that it belongs on a Southwest salad. Basil pesto in the dressing might sound odd when cilantro is the more expected choice for a salad like this, but it works surprisingly well with these flavors! And don’t worry – there’s also chopped cilantro in the salad for another layer of flavor.

There’s one other little thing I do differently. Instead of dumping the beans and corn straight into the salad, I toss them with lime and cilantro first. It gives them a black bean-corn salsa vibe and seasons them before they get tossed with the rest of the ingredients. Add crunchy tortilla strips and you’ve got my ideal kind of dinner salad: lots going on, but nothing difficult.

Southwest Chicken Salad Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• black beans – these add protein, fiber and some hearty texture to this black bean chicken salad. Rinse and drain them well before using. Garbanzo beans work in a pinch.
• fire-roasted corn – frozen fire-roasted corn is one of my favorite shortcuts here because you get a little smoky, charred flavor without dirtying another pan. Thaw it before making the salad. Fresh sweet corn, if it’s in season, is also amazing.
• fresh cilantro – half goes into the corn and black bean mixture and the rest goes into the main salad, giving you fresh herb flavor throughout.
• limes – lime juice does two different jobs. The first lime seasons the corn and beans, and the second finishes the entire salad right before serving. This keeps the creamy salad from tasting heavy.
• iceberg lettuce – I know romaine is the more common choice for a Southwest salad. Romaine lettuce also tried to kill me once, so iceberg it is. Beyond my personal grudge against romaine, iceberg just has the best crunch to pair with the creamy avocado, cheese and ranch.
• avocado – this gives the southwestern chicken salad richness and makes it more substantial. Dice it shortly before assembling so it stays green.
• cooked chicken – rotisserie chicken makes this incredibly convenient. Or, if you’re grilling something like Buttermilk Chicken earlier in the week, make extra and stash it in the fridge specifically for this salad. Either diced or shredded chicken works.
• cherry tomatoes – sweet, juicy tomatoes give you another fresh element and a little acidity to balance all of the creamy ingredients. Sometimes I’ll use red bell peppers instead of tomatoes.
• pepper Jack cheese – pepper Jack adds creaminess plus a mild chile kick. Shredding it distributes that flavor throughout the salad rather than leaving you with occasional giant bites of cheese. If you don’t like spice, use Monterey Jack.
• pickled red onion – this is my preferred way to add onion here because you get tang and crunch without the sharpness of a big bite of raw onion. Use my Pickled Red Onion recipe here. Or, chop up some green onions if you have them!
• Pesto Ranch Dressing – this is what sets this southwest salad with chicken apart. Creamy ranch and fresh basil are such a good match for corn, lime, avocado and pepper Jack that once I tried this combination, I never wanted to go back. Use my Pesto Ranch Dressing recipe here.
• Tortilla Strips – these give the salad the salty crunch it needs. Add them at the very end so they stay crisp. Use my Tortilla Strips recipe here, or just crumble some tortilla chips over your bowl.
• Pickled Jalapeños – optional, but highly encouraged if you like some heat. Their acidity works especially well against the creamy pesto ranch and avocado. Use my Pickled Jalapeños recipe here.

How To Make Southwestern Salad With Chicken

1. TOSS. In a medium bowl, toss the black beans, corn, 1/4 cup cilantro and juice of 1 lime until everything is well combined.

2. BUILD. In a large bowl, combine the iceberg lettuce, avocado, chicken, tomatoes, pepper Jack, pickled red onion, remaining cilantro, salt and pepper. Toss until the vegetables are evenly distributed.

3. DRESS. Add the corn and bean mixture, drizzle everything with pesto ranch, and toss gently until combined. A gentle hand here keeps the avocado from getting mashed into the dressing.

4. FINISH. Squeeze the remaining lime over the salad and top with tortilla strips. Serve immediately with pickled jalapeños, if desired.

Make Ahead And Storage

• Make Ahead: Prep the corn and black bean mixture, chop the lettuce, cook or shred the chicken, halve the tomatoes, shred the cheese and make the pesto ranch up to 2 days ahead. Refrigerate the components separately. Dice the avocado and assemble and dress the salad just before serving for the best texture.
• Refrigerate: Once the salad has been tossed with dressing, transfer leftovers to an airtight container and refrigerate promptly. The lettuce and tortilla strips will soften as they sit, so this salad is best eaten the day it’s assembled. If you’re anticipating leftovers, dress only the portions you’re serving and refrigerate the remaining components separately for up to 2 days.
• Freeze: Freezing almost any of this is not recommended. Lettuce, tomatoes and avocado all lose their texture after freezing and thawing. Cooked chicken can be frozen separately if needed.

Black Bean Chicken Salad FAQ