If you love a bold, hearty salad that’s packed with protein and crunch, this Southwest Chicken Salad is for you! With its zesty taco ranch dressing and perfect balance of fresh and smoky flavors, it’s an easy way to bring Southwest flavor to your table. Whether you need a quick weeknight dinner or a meal-prep-friendly lunch, this salad comes together fast and is loaded with texture!
Growing up in Texas, I’ve had my fair share of Southwest-style salads, but I always found myself tweaking them… more crunch, more flavor, and definitely a better dressing. This one is exactly what I was looking for. The taco ranch dressing gives it that perfect balance of cool and tangy with a little kick, and the combination of fresh and smoky flavors makes every bite great.
The best part? It’s effortless. Whether you’re using rotisserie chicken for a shortcut or grilling your own, this salad is easy enough for busy weeknights but impressive enough for guests. Plus, it’s great for meal prep. Just keep the dressing and avocado on the side until you’re ready to eat!
Ingredients for Southwest Chicken Salad
- Mixed greens – A fresh, crisp base that pairs perfectly with the bold Southwest flavors. Use romaine, spring mix, or a blend for the best texture.
- Rotisserie chicken – A quick and easy protein option that adds flavor and keeps this Southwest salad effortless. You can also use grilled or shredded chicken if you prefer.
- Cherry or grape tomatoes – Add a juicy, slightly sweet bite to balance out the smoky and creamy elements.
- Avocado – Brings creaminess and richness that goes great with the zesty taco ranch dressing.
- Shredded pepper jack cheese – A little spice and melt-in-your-mouth texture to enhance the Southwest flavors.
- Roasted corn – Adds sweetness and a lightly smoky flavor that pairs perfectly with the other ingredients. Use fresh, frozen, or canned. Just make sure to roast it for that extra flavor.
- Bacon – A crispy, salty bite that makes this chicken salad even better.
- Red onion – Thinly sliced for a mild bite. If you prefer a less sharp flavor, soak the slices in cold water for 10 minutes before adding them to the salad.
- Tortilla strips – The perfect crunch to contrast the creamy avocado and Southwest-style dressing.
- Taco ranch dressing – A creamy, flavorful dressing made with ranch mix, mayo, and buttermilk for the ultimate Tex-Mex twist.
How to Make Southwest Chicken Salad
In a large bowl, add the mixed greens as the base.
Evenly distribute the chicken, tomatoes, avocado, cheese, corn, bacon, and red onion over the greens.
Sprinkle the tortilla strips on top just before serving to keep them crispy.
In a small bowl, whisk together mayonnaise, buttermilk, ranch seasoning mix, and taco seasoning until smooth. Adjust the consistency with more buttermilk if needed.
Drizzle the taco ranch dressing over the salad or serve it on the side. Serve and enjoy!
Tips for the Best Southwest Chicken Salad
Use fresh ingredients – Crisp greens, ripe avocado, and juicy tomatoes make a huge difference in flavor and texture.
Make it your own – Swap rotisserie chicken for grilled, shredded, or even blackened chicken for a smoky kick.
Don’t skip the crunch – The tortilla strips add the perfect texture contrast. If you don’t have them, try crushed tortilla chips instead.
Roast your corn – For the best flavor, use fire-roasted corn or roast fresh or frozen corn in a skillet until slightly charred.
Keep it meal prep-friendly – If making ahead, store everything separately and add the avocado, tortilla strips, and dressing right before serving to keep it fresh and crisp.
Adjust the dressing to taste – Want it spicier? Add extra taco seasoning or a dash of hot sauce. Prefer it tangier? Squeeze in some fresh lime juice.
Storage and Make Ahead Tips
For meal prep – To make this Southwest chicken salad ahead of time, store the ingredients separately in airtight containers. Assemble just before eating to keep everything fresh.
Storing leftovers – If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the tortilla strips and dressing separate to prevent sogginess.
How to keep avocado fresh – If meal prepping, dice the avocado just before serving. If you need to store cut avocado, brush it lightly with lime juice and keep it in an airtight container with plastic wrap pressed directly on the surface.
Dressing storage – The taco ranch dressing can be made ahead of time and stored in the refrigerator for up to 5 days. Shake or whisk it before using it because it might separate.
Frequently Asked Questions
Absolutely! While rotisserie chicken makes this salad quick and easy, you can swap it for grilled chicken, steak, shrimp, or even black beans for a vegetarian option.
If using fresh corn, cut it off the cob and saute it in a dry skillet over medium-high heat for a few minutes until lightly charred. If using frozen or canned corn, drain well and follow the same method for a smoky, fire-roasted flavor.
Yes! If making ahead, store the ingredients separately and add the dressing, avocado, and tortilla strips just before serving to keep the salad fresh.
The taco ranch dressing is the perfect match, but you can also use chipotle ranch, cilantro lime dressing, or a classic Southwest vinaigrette for a different twist.
If you make this recipe and love it, we would love a 5 ⭐️⭐️⭐️⭐️⭐️ rating! It helps us continue to provide free recipes.
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Southwestern Salad with Chicken
Ingredients
Salad Base
- 8 cups mixed greens
- 2 cups rotisserie chicken shredded
- 1 cup cherry or grape tomatoes halved
- 1 whole avocado diced
- ¾ cup shredded pepper jack cheese
- 1 cup roasted corn
- ½ cup cooked bacon crumbled
- ⅓ cup red onion thinly sliced
- 1 cup tortilla strips
Taco Ranch Dressing:
- ½ cup mayonnaise
- ½ cup buttermilk adjust for thickness
- 3 tablespoons ranch seasoning mix (or 1 packet)
- 2 teaspoons taco seasoning adjust to taste
- ½ whole lime (juiced) optional, but brightens the dressing
Instructions
- In a large bowl, add the mixed greens as the base. Evenly distribute the shredded chicken, tomatoes, avocado, pepper jack cheese, roasted corn, bacon, and red onion over the greens.8 cups mixed greens, 2 cups rotisserie chicken, 1 cup cherry or grape tomatoes, 1 whole avocado, ¾ cup shredded pepper jack cheese, 1 cup roasted corn, ½ cup cooked bacon, ⅓ cup red onion
- Sprinkle the tortilla strips on top just before serving.1 cup tortilla strips
- In a small bowl, whisk together the mayonnaise, buttermilk, ranch seasoning mix, and taco seasoning until smooth. Adjust consistency with more buttermilk if needed.½ cup mayonnaise, ½ cup buttermilk, 3 tablespoons ranch seasoning mix, 2 teaspoons taco seasoning, ½ whole lime (juiced)
- Drizzle the taco ranch dressing over the salad or serve on the side.
- Serve immediately. Toss gently if desired and enjoy!
Video
Notes
- Chicken Options: Rotisserie chicken makes this salad quick and easy, but you can also use grilled, shredded, or blackened chicken for extra flavor.
- Corn Tips: For the best flavor, use fire-roasted corn or roast fresh or frozen corn in a dry skillet until lightly charred.
- Meal Prep Tip: To keep the salad fresh, store the ingredients separately and add the avocado, tortilla strips, and dressing just before serving.
- Dressing Storage: The taco ranch dressing can be made ahead and stored in the refrigerator for up to 5 days. Stir or shake before using because it does separate a little bit.
- Customizations: Swap the pepper jack cheese for cheddar or cotija, add black beans for extra protein, or drizzle with lime juice for extra freshness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
