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Bold, smoky, and full of color, this Southwest chicken salad bowl layers tender chipotle-roasted chicken with corn, black beans, avocado, and fresh cilantro. Finished with a bright balsamic vinaigrette and a side of crunchy tortilla chips, it’s a fresh, filling twist on a classic Tex-Mex favorite.
Here’s Why This Chicken Salad Recipe Works
It’s a full meal: With hearty toppings and protein-packed chicken, this salad is filling enough for lunch or dinner.
Chipotle spice mix brings the heat: A quick blend of chipotle, cumin, and paprika turns plain chicken into a smoky, flavorful centerpiece.
Homemade vinaigrette keeps it sharp: Balsamic and olive oil balance the richness of the chicken and avocado, cutting through with just the right tang.
Charred corn adds sweet-savory depth: A quick butter sauté brings out the corn’s natural sweetness while adding color and flavor.
Recipe Tips
Use a meat thermometer: Chicken’s done at 165°F. a quick thermometer check guarantees it stays juicy, tender, and properly cooked.
Let the chicken rest: Five to ten minutes under foil makes a big difference in moisture.
Sauté the corn until golden spots appear: That’s where the flavor is. Stir often, but let it sit long enough to develop color.
Assemble just before serving: This keeps the avocado fresh and the chips crunchy.
Shake the vinaigrette like you mean it: Mason jar, lid tight, 30 seconds. You want it fully emulsified.
Slice against the grain: This keeps the chicken tender instead of stringy. Look for the muscle lines and cut across them.
Defrost corn fully before sautéing: If it’s still icy, it’ll steam instead of sear, and you’ll miss out on those golden, toasty bits.
Rinse and drain the beans well: This removes excess salt and any canned flavor.
Use ripe but firm avocados: Too soft and they’ll mush into the salad; just-ripe ones hold their shape and add creamy texture.
It pulls double duty as a fast weeknight dinner and a make-ahead meal prep salad that holds up well in the fridge.
For a lighter take, try my mixed green salad with chicken. It’s simple, crisp, and all about fresh, clean flavor.
Southwest Salad Bowl
This southwestern chicken salad walks the line between fresh and indulgent. It’s colorful, crunchy, and packed with bold southwest flavors and layered textures. It’s everything a good salad should be. Skip the sad desk lunch. This is the kind of salad that actually satisfies.
For more salad recipes try my Mango chicken salad or Chicken larb salad.
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Southwestern Chicken Salad Bowl
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Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground paprika
- ½ teaspoon salt
- 1 teaspoon butter
- 8 ounces frozen corn kernels, defrosted
- 1 (15 ounce) can canned black beans, drained and rinsed
- 2 Roma tomatoes, chopped
- 1 avocado, seed removed and sliced
- 5 green onions, sliced
- 2 cups fresh cilantro
- 12 ounces tortilla chips, I used blue corn tortilla chips
For the Vinaigrette:
- ¼ cup balsamic vinegar
- ½ cup olive oil
- Salt and Pepper
Instructions
- Preheat the oven to 450°F. Dry the chicken breasts with a paper towel and brush them with olive oil.
- Whisk the chipotle, cumin, paprika, and salt in a small dish. Rub onto both sides of the chicken and place on a baking sheet. Roast in the upper third of the oven for 20 minutes, until the thickest part reads 165°F. Let rest under foil for 5–10 minutes, then slice it into strips.
- While the chicken is roasting, add the butter to a small skillet set over medium-high heat and when it has melted add the defrosted corn. Sauté, stirring frequently until hot. Remove the skillet from the heat and allow the corn to cool.
- Using two shallow salad bowls, divide and arrange the corn, black beans, chopped tomatoes, sliced avocado, green onions and cilantro. Place a sliced chicken breast in each bowl.
For the Vinaigrette:
- In a small Mason jar, combine the vinegar, oil, salt and pepper. Put the lid on the jar and shake well to combine. Drizzle each salad with a tablespoon of the vinaigrette and serve with fresh lime halves and a side dish of the tortilla chips. Salsa and sour cream could also be served as a condiment.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Ive enjoyed getting your newsletter and even trying a recipe or two. This Chicken Salad in a bowl is one I will definitely try! Thanks for sharing.
Question: is the cook time really 20 hours?
Blessings,
Margie
Hi, Margie! Ha, Ha….you found me out, 20 hours is a bit much 🙂 Thanks for catching that, I made the correction to 20 minutes. So happy you are enjoying the newsletters. Hope you also enjoy this salad! 🙂
One of my favorite salads! Beautifully done!
Thanks, Kathi 🙂
What a pretty dish! Love all the colors. And the flavors too, of course. 🙂 Great way to serve chicken — love the chipotle. Thanks!
Thanks, John….This is a ‘go-to’ salad at our house. The chipotle gives it a little zing. It is also really good with a light chipotle dressing.