Southwest Chicken Salad Bowl
My original Southwest chicken salad recipe has been so popular over the last year with regular readers, and so I decided it was time to put a new spin on it! Here we’ve got the bold flavors and classic ingredient combo you love, but upgraded into a bowl style format with a quick and easy homemade dressing and a Frito topping for crunch and a little extra fun.
Try this one for a healthy lunch that still feels like a treat, or a light weeknight dinner when you’re in the mood for something fresh and packed with goodness. I hope you’ll love this one just as much as the original!
Oh, and I think you’ll also enjoy my chicken and sweet potato rice bowl, bang bang chicken and rice bowl, Hawaiian chicken bowl, shrimp fajita bowl with chipotle sauce, and Dorito beef taco salad bowl!
Ingredients
Looking for the printable recipe card? It’s at the bottom of this post! Be sure to print it out and add it to your folder so you can easily find this recipe when you want to make it again.
For the Chicken:
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Chicken breasts: Lean and easy to marinate, they soak up the lime and taco seasoning for big flavor without much effort.
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Olive oil: Helps the marinade coat the chicken evenly and keeps it from drying out as it cooks.
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Lime juice: Adds brightness and helps tenderize the chicken.
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Taco seasoning: Brings classic Southwest flavor. Use your favorite blend and adjust to taste.
For the Salad:
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Cooked chicken: As mentioned above. Chopped into bite-sized pieces so it’s easy to get a little in every forkful.
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Corn: Adds sweetness and a pop of color; rinsing helps keep it fresh-tasting.
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Black beans: Make the salad more filling and add plant-based protein and fiber.
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Cherry tomatoes: Juicy and slightly sweet, balancing the savory flavors.
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Red onion: Adds crunch and a little bite—thin slices work best here.
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Romaine lettuce: Crisp and sturdy enough to hold up to the toppings and dressing.
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Colby Jack cheese: Mild, melty, and a great match for Southwest flavors.
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Fritos: Add crunch and that classic taco-salad vibe.
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Ranch dressing: Creamy base for the cilantro lime dressing.
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Taco seasoning: Adds extra flavor to the dressing. Start small and adjust.
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Lime juice: Brightens the dressing and ties everything together.
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Cilantro: Fresh and herby, adding that final Southwest finish.
How To Make Your Southwest Chicken Salad Bowl
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In a medium bowl, whisk together the olive oil, lime juice, and taco seasoning. Add the chicken breasts and toss to coat. Cover and marinate for at least 1 hour, or up to 8 hours.
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Heat a cast iron skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, or until fully cooked. Let it rest for 5 minutes, then chop into 1-inch pieces.
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In a small bowl, whisk together the ranch, taco seasoning, cilantro, and lime juice until smooth. Taste and adjust the seasoning as needed.
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Divide the romaine between bowls and top with the chicken, corn, black beans, tomatoes, red onion, and cheese.
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Drizzle with the cilantro lime ranch, then finish with Fritos and fresh cilantro. Serve right away and enjoy.
Recipe Notes
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Adjust the taco seasoning and lime juice to taste, depending on how spicy or tangy you like it.
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The cilantro lime ranch can be made ahead and stored in the refrigerator until you’re ready to use it.
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Letting the chicken rest before chopping helps keep it juicy.
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Chop the ingredients into similar-sized pieces so the salad is easy to eat and well balanced in every bite.
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Add the Fritos right before serving so they stay crunchy and don’t soften under the dressing.
Meal Prep Tips
This salad works best when the components are prepped separately! Cook and chop the chicken, wash and chop the lettuce, and mix the cilantro lime ranch ahead of time, then store everything in separate containers. Assemble just before eating so the lettuce stays crisp and the Fritos stay crunchy. If packing for lunches, keep the dressing and chips on the side and add them just before serving.
Variations
Swap the chicken for grilled steak, shrimp, or rotisserie chicken to save time. Add avocado or a scoop of guacamole for extra creaminess, or mix in cooked rice or quinoa to turn the salad into a heartier bowl. If you like more heat, add sliced jalapeños or a drizzle of hot sauce on top.
Southwest Chicken Salad Bowl
Ingredients
Chicken Ingredients:
- 2 chicken breasts about 1–1.25 lb total
- 1 tbsp olive oil
- 2 tbsp lime juice
- 2 tbsp taco seasoning
Salad Ingredients:
- 2 cups cooked chicken chopped (from above)
- 1 cup canned corn drained and rinsed
- 1 cup canned black beans drained and rinsed
- ½ cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- 4 cups roughly chopped romaine lettuce
- ½ cup Colby Jack cheese shredded
- 1 cup Fritos
- ½ cup ranch dressing
- ½ tsp taco seasoning to taste
- 1 tbsp fresh lime juice
- 1 tsp chopped cilantro plus extra for garnish
Instructions
- In a medium bowl, whisk together the olive oil, lime juice, and taco seasoning. Add the chicken breasts and toss to coat. Cover and marinate for at least 1 hour, or up to 8 hours.
- Heat a cast iron skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, or until fully cooked. Let it rest for 5 minutes, then chop into 1-inch pieces.
- In a small bowl, whisk together the ranch, taco seasoning, cilantro, and lime juice until smooth. Taste and adjust the seasoning as needed.
- Divide the romaine between bowls and top with the chicken, corn, black beans, tomatoes, red onion, and cheese.
- Drizzle with the cilantro lime ranch, then finish with Fritos and fresh cilantro. Serve right away and enjoy.
This one is easy to prep, easy to customize, and perfect for nights when you want something lighter that still hits all the right flavors. Keep it in your rotation for busy weeks, meal prep lunches, or anytime you want something fast, fresh, healthy, but still fun! As always, if you’ve tried this recipe then I’d love to hear your thoughts and feedback. Leave a comment and a star rating below, and tag me in your pics on Instagram @slimmingviolet!
