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How to Make the Best Southwest Chicken Salad (Meal Prep Friendly!)

This Southwest Chicken Salad recipe transforms ordinary lunch routines into exciting, flavorful experiences while supporting your health and wellness goals. The combination of lean protein, fiber-rich vegetables, and bold seasonings creates a satisfying meal that's both nutritious and delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4-6 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumi
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 oz) black beans
  • 1 cup corn kernels
  • 1 red bell pepper
  • 1/2 red onio
  • 1 avocado
  • 1/4 cup fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil (for dressing)
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin (for dressing)
  • Salt and pepper to taste (for dressing)

Method
 

  1. In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
  2. Pat chicken breasts dry and brush with olive oil. Coat with spice mixture and cook in a skillet over medium-high heat for 6-7 minutes per side until cooked through.
  3. Remove chicken from heat and let rest for 5 minutes before dicing into bite-sized pieces.
  4. Prepare vegetables: dice bell pepper and onion, and rinse black beans.
  5. In a small bowl, whisk together lime juice, olive oil, honey, and cumin. Season with salt and pepper.
  6. In a large bowl, combine chicken, black beans, corn, bell pepper, and onion. Toss with dressing and add cilantro. If serving immediately, add diced avocado.

Notes

Ensure chicken is cooked to 165°F to avoid dryness. Add avocado just before serving to prevent browning. Store salad without avocado for up to 4 days.