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Southwest Chicken Salad in a bowl with grilled chicken, fresh vegetables, creamy dressing, and tortilla chips.
Layla

Zesty Southwest Chicken Salad with Creamy Cilantro-Lime Dressing

This vibrant Southwest Chicken Salad features perfectly seasoned air-fried chicken, a medley of fresh vegetables, and a zesty cilantro-lime dressing, making it a flavorful and satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Southwestern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Southwest Chicken
  • 2 boneless, skinless chicken breasts about 1.5 lbs total
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • Pinch black pepper
For the Creamy Cilantro-Lime Dressing
  • 1/2 cup plain Greek yogurt full-fat or low-fat
  • 1/4 cup fresh cilantro packed, roughly chopped
  • 2 tbsp fresh lime juice about 1 large lime
  • 1 tbsp olive oil
  • 1/2 tsp honey or maple syrup optional, for a touch of sweetness
  • 1/4 tsp garlic powder
  • Pinch salt
  • Pinch black pepper
  • 1-2 tbsp water as needed to thin dressing
For the Salad Assembly
  • 6 cups romaine lettuce chopped
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup corn kernels fresh, frozen & thawed, or canned & drained
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced or finely diced
  • 1 large avocado diced
  • 1/4 cup Cotija cheese crumbled, optional
  • 1/2 cup tortilla strips store-bought or homemade

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Small food processor or blender
  • Whisk (optional, if blending by hand)

Method
 

Prepare the Southwest Chicken
  1. Pat the chicken breasts dry with paper towels. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Rub chicken breasts with olive oil, then generously season both sides with the spice mixture.
  2. Preheat your air fryer to 375°F (190°C). Place the seasoned chicken breasts in the air fryer basket in a single layer. Air fry for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C). (Alternatively, you can pan-sear them on medium-high heat for 6-8 minutes per side). Remove the chicken and let it rest for 5 minutes before dicing or slicing.
Make the Creamy Cilantro-Lime Dressing
  1. In a small food processor or blender, combine the Greek yogurt, fresh cilantro, lime juice, olive oil, honey (or maple syrup, if using), garlic powder, a pinch of salt, and a pinch of black pepper. Blend until the mixture is smooth and creamy. If the dressing is too thick, add water 1 tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning as needed.
Assemble the Salad
  1. In a large mixing bowl, combine the chopped romaine lettuce, rinsed black beans, corn kernels, halved cherry tomatoes, and thinly sliced or diced red onion.
  2. Add the diced cooked Southwest chicken and the diced avocado to the bowl with the vegetables.
  3. Drizzle the creamy cilantro-lime dressing over the salad ingredients. Toss gently to combine all ingredients evenly and coat them with the dressing.
  4. Divide the Southwest Chicken Salad among serving plates. Garnish with crumbled Cotija cheese (if using) and crispy tortilla strips just before serving to add texture and flavor.

Notes

For meal prep, store the dressing and cooked chicken separately from the lettuce and other wet ingredients. Assemble just before eating to prevent the salad from becoming soggy. Homemade tortilla strips can be made by cutting corn tortillas into thin strips, tossing them with a little olive oil, and air frying or baking at 350°F (175°C) until golden and crispy.