This Southwest chicken salad recipe combines smoky, tangy, and mildly spicy flavors with just the right hint of citrus. It’s gluten-free and high-protein.

When I’ve spent some time in Texas back in the summer, I was very pleasantly surprised by how good the Southwestern food was.

You might think, OBVIOUSLY! But, you have to forgive this European gal for not knowing!

Well, now I know and I thought it’s time to create a high protein salad inspired by those flavors. And I think I did a pretty good job.

What’s incredibly good about this salad is that I feel even salad non-believers will love it. It’s so flavorful and creamy with the perfect amount of crunch from the vegetables.

I’m serving this for dinner the next time I’m hosting, and I know everyone will love it. Even if they’ve been avoiding salads their whole lives.

It’s the kind of dish that turns non-believers into believers (haha!).

Ingredients and Substitutes

Cooked chicken, shredded (1 lb) – Rotisserie chicken works (if you want to save some time), but you can also bake or grill your own. You can also use other proteins like shrimp, beef, or turkey.

Black beans, drained and rinsed (1 can, 15.5 oz) – Swap black beans with pinto beans, kidney beans, or chickpeas for a slightly different texture or flavor.

Corn, drained (1 can, 15.25 oz) – Try using grilled corn kernels for a smoky flavor.

Jalapeño, deseeded, finely chopped (1 fresh) – Replace with serrano peppers for extra heat, or mild green chilies for a less spicy option. If you don’t like heat, use sweet bell peppers.

Cherry tomatoes, cut into quarters (1 cup) – Regular diced tomatoes or grape tomatoes work just as well. You can try using sun-dried tomatoes for a sweet and tangy flavor.

Red onion, finely chopped (1 small) – Swap with white onion, yellow onion, or even green onions or scallions for a more subtle taste.

Pumpkin seeds (¼ cup) – You can also use sunflower seeds, chopped almonds, or pecans.

DRESSING

Greek yogurt (¾ cup) – Replace with sour cream, plain regular yogurt, or a dairy-free option (like coconut or almond) if you want a plant-based option.

Limes, juiced (2 fresh) – You can also use lemon juice.

Chili powder (1 tbsp) – Try cayenne pepper, smoked paprika, or chipotle powder for a different flavor.

Garlic powder (1 tsp) – Replace with fresh garlic for a stronger flavor.

Cumin (1 tsp) – Coriander or ground caraway seeds are great replacements.

Paprika (1 tsp) – If you don’t have paprika, you can use smoked paprika or chili powder.

Salt (¼ tsp)

How to Make Southwest Chicken Salad

Step 1. Grab a small bowl and add all the ingredients from the dressing.

Step 2. Give it a good stir to combine all the ingredients.

Step 3. In another bowl, add all the ingredients from the salad (shredded chicken, black beans, corn, jalapeño, cherry tomatoes, red onion, and pumpkin seeds).

Step 4. Combine everything thoroughly.

Step 5. Drizzle the dressing on top of the salad.

Step 6. Toss to combine everything and enjoy!

How I Modify This Salad

• Vegetarian Option: Replace the chicken with cooked quinoa, tofu, or additional beans for a plant-based recipe.
• Increase the Heat: Keep the jalapeño seeds or sprinkle cayenne pepper to add more heat to the dish.
• Add More Volume: Mix in chopped Romaine lettuce or baby spinach for more nutrients and volume.
• Boost the Flavor: Add other ingredients like avocado slices, guacamole, sour cream, or bacon bits.

What I Serve with Southwest Chicken Salad

• Tortilla chips
• Guacamole or salsa
• Tortilla soup
• Cornbread

My Other Salads (Less Creamy)

• Spinach Tomato Salad
• Cottage Cheese Chicken Salad
• Mexican Bean Salad