I’m obsessed with this Non Boring Salads southwest bowl because it delivers bold lime, creamy avocado, and enough protein to make lunch feel like dinner.

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I’m obsessed with this Sw Chicken Salad because it hits everything I want, bright, messy, and satisfying. The grilled chicken is tender and salty, the romaine lettuce gives that crunchy backbone, and a diced ripe avocado makes every bite creamy and worth it.

I love that it’s bold but not try hard, kinda like those Non Boring Salads I actually want to eat twice a week. And yeah, it’s colorful so I don’t pick at the pantry.

Pure, simple flavors that punch above their weight. I always crave it after a long day.

Serious messy deliciousness. Bring napkins.

Brutal focus.

Ingredients

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Chicken: juicy protein that keeps you full and tastes great grilled.
Spice mix: smoky, warm notes that make the chicken pop.
Olive oil: helps with browning and adds mellow richness.
Romaine: crisp base that keeps the bowl light and crunchy.
Corn: sweet kernels for pops of summer flavor.
Black beans: hearty, fiber-rich bites that add substance.
Tomatoes: bright, juicy bursts that cut through richness.
Red onion: sharp crunch and a little bite.
Avocado: creamy, mellow fat that softens everything up.
Cilantro: fresh herb lift, don’t skip it if you like it.
Lime: tangy zing that wakes up the whole bowl.
Cheese: salty creaminess for savory balance.
Tortilla strips: crunchy contrast, fun texture in every forkful.
Dressing: creamy cilantro-lime ties it all together, slightly tangy.
Jalapeno or adobo: optional heat, adds a smoky kick.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts, trimmed (about 2 medium)

1 tablespoon olive oil, plus extra for grilling

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper

1 head romaine lettuce, chopped (about 6 cups)

1 cup cooked or grilled corn kernels (fresh or frozen, thawed)

1 (15 ounce) can black beans, rinsed and drained

1 cup cherry or grape tomatoes, halved

1/2 small red onion, thinly sliced

1 ripe avocado, diced

1/4 cup chopped fresh cilantro, loosely packed

1 lime, juiced (about 2 tablespoons) plus extra wedges for serving

1/3 cup crumbled cotija or shredded cheddar cheese

1/2 cup tortilla strips or crushed tortilla chips for crunch

Optional: 1 jalapeno, seeded and finely chopped for heat

For creamy cilantro lime dressing: 1/2 cup Greek yogurt or sour cream

For creamy dressing continued: 2 tablespoons mayonnaise

For creamy dressing continued: 2 tablespoons olive oil

For creamy dressing continued: 1 to 2 teaspoons honey or agave, to taste

For creamy dressing continued: 1/2 teaspoon ground cumin

For creamy dressing continued: salt and pepper to taste

Optional smoky heat: 1 tablespoon adobo sauce from chipotle peppers or 1/2 teaspoon chipotle powder

How to Make this

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1. Pat the chicken dry, rub with 1 tablespoon olive oil, then mix the chili powder, cumin, smoked paprika, garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and coat the breasts evenly; let sit 10 minutes while you prep other stuff.

2. Heat a grill or large skillet over medium-high heat, brush with a little extra olive oil, then cook chicken 5 to 7 minutes per side until internal temp hits 165 F or juices run clear; remove to a plate and rest 5 minutes, then slice or chop.

3. While chicken rests, make the creamy cilantro lime dressing: in a bowl whisk together 1/2 cup Greek yogurt (or sour cream), 2 tablespoons mayonnaise, 2 tablespoons olive oil, 1 to 2 teaspoons honey, 1/2 teaspoon ground cumin, the juice of 1 lime (about 2 tablespoons), chopped cilantro, salt and pepper to taste; stir in 1 tablespoon adobo sauce or 1/2 teaspoon chipotle powder if you want smoky heat.

4. Chop the romaine into a large bowl to make about 6 cups, then add the cooled grilled or cooked corn kernels and the rinsed, drained black beans.

5. Halve the cherry or grape tomatoes, thinly slice the 1/2 small red onion, dice the ripe avocado and add both to the bowl with the lettuce and beans; toss gently so avocado doesnt get mushy.

6. Add the sliced or chopped chicken to the salad bowl along with about 1/3 cup crumbled cotija or shredded cheddar cheese and the loosely packed 1/4 cup chopped fresh cilantro.

7. If using, finely chop the jalapeno and sprinkle over the salad for heat, then drizzle most of the creamy cilantro lime dressing over everything and toss lightly to coat, taste and adjust salt, pepper or lime as needed.

8. Top with 1/2 cup tortilla strips or crushed tortilla chips for crunch, squeeze extra lime wedges over the finished bowls, and serve any remaining dressing on the side.

9. For meal prep: keep dressing in a separate container and store avocado and chips separately until serving so everything stays fresh and crunchy; salad will keep 3 days without avocado if stored chilled.

Equipment Needed

1. Cutting board (for chopping lettuce, onion, cilantro and slicing chicken)
2. Chef’s knife (or a sharp kitchen knife, please keep it sharp it makes life easier)
3. Measuring spoons and cups (for spices, oil, yogurt and lime juice)
4. Large bowl (big enough to toss the salad without mashing the avocado)
5. Small bowl or jar for the dressing (for whisking or shaking the dressing)
6. Grill pan or large skillet (for cooking the chicken and corn)
7. Tongs and/or a spatula (to flip the chicken and handle hot corn)
8. Instant read thermometer (so you hit 165 F and dont overcook the breasts)
9. Serving spoon or salad tongs (to toss and serve the finished bowls)

FAQ

Q: Can I make this salad ahead of time?

A: Yes, you can prep components ahead. Cook the chicken, grill or cook the corn, rinse the beans, chop veggies and make the dressing up to 2 days in advance. Keep the avocado, tortilla strips and dressing separate until serving so things don’t get soggy. Toss just before eating.

Q: What's the best way to cook the chicken for max flavor?

A: Rub the chicken with the olive oil and spices, then grill or sear in a hot skillet until it hits 165F. Let it rest 5 minutes before slicing so juices redistribute. You can also roast at 425F for about 18 to 22 minutes if you prefer oven cooking.

Q: Can I swap ingredients for dietary needs?

A: Totally. Use dairy free yogurt or skip cheese for vegan, swap mayo for avocado oil mayo, or use grilled tofu or tempeh instead of chicken. For low carb, skip the tortilla strips and extra corn. Seasonings stay the same and keep the flavor.

Q: How do I get the dressing smooth and not separated?

A: Whisk the yogurt, mayo, oil and lime juice together well. Slowly drizzle the oil while whisking if you don't use a blender. If it looks thin, add a bit more yogurt. Chill 15 minutes before serving to let flavors meld.

Q: My corn is frozen, is that ok?

A: Yup, frozen works great. Thaw and then sauté quickly in a hot pan with a bit of oil to get a little char and extra sweetness. You can also grill fresh corn for the best smoky flavor, but frozen saves time.

Q: Want more heat, but not too much?

A: Add a small amount of the adobo sauce or chopped jalapeno to the dressing. Start with 1/2 teaspoon adobo or half the jalapeno, taste, then add more. You can always add heat, but you can't take it away.

Easy Zesty Southwest Chicken Salad Bowl Recipe Substitutions and Variations

Chicken: swap with 1 1/2 pounds shrimp, firm tofu (pressed and grilled), or shredded rotisserie chicken if you want to save time — adjust cooking so shrimp or tofu don’t overcook.
Romaine lettuce: use baby spinach, mixed salad greens, or chopped kale (massage kale with a bit of lime and olive oil so it’s less tough).
Cotija or cheddar cheese: sub feta, queso fresco, or a sprinkle of parmesan for a different flavor — feta will be tangier, parmesan will be nuttier.
Greek yogurt (creamy dressing): replace with sour cream, 1/2 cup mayo plus 2 tablespoons milk to thin, or a dairy free yogurt for a vegan option.

Pro Tips

1) Pound the chicken to an even thickness or butterfly it so both pieces cook the same and don’t dry out. If you’ve got time, let the seasoned chicken sit in the fridge for 30 minutes to an hour or even overnight for more flavor, but bring it back to room temp for 15 minutes before grilling so it cooks evenly.

2) Char the corn on a hot pan or grill for a few minutes to get some smoky bits, it makes a huge difference. If using frozen corn, dry it well so it actually browns and doesn’t steam.

3) Keep the dressing separate until right before serving and toss gently. Also, when making the dressing, whisk the yogurt, mayo and oil vigorously or blitz briefly in a blender to make it extra creamy and smooth. Taste for salt and lime, it might need more acidity than you expect.

4) Prep smart for texture: add crunchy tortilla strips and avocado last minute. If you’re packing for lunch, store avocado with a squeeze of lime and the chips separately. Warm the cooked beans or corn slightly before adding to the lettuce for better flavor melding, but don’t let the salad go soggy.

Easy Zesty Southwest Chicken Salad Bowl Recipe

Recipe by Sarah level

0.0 from 0 votes

I'm obsessed with this Non Boring Salads southwest bowl because it delivers bold lime, creamy avocado, and enough protein to make lunch feel like dinner.

Servings

servings

Calories

520

kcal

Equipment: 1. Cutting board (for chopping lettuce, onion, cilantro and slicing chicken)
2. Chef’s knife (or a sharp kitchen knife, please keep it sharp it makes life easier)
3. Measuring spoons and cups (for spices, oil, yogurt and lime juice)
4. Large bowl (big enough to toss the salad without mashing the avocado)
5. Small bowl or jar for the dressing (for whisking or shaking the dressing)
6. Grill pan or large skillet (for cooking the chicken and corn)
7. Tongs and/or a spatula (to flip the chicken and handle hot corn)
8. Instant read thermometer (so you hit 165 F and dont overcook the breasts)
9. Serving spoon or salad tongs (to toss and serve the finished bowls)

Ingredients

1 1/2 pounds boneless skinless chicken breasts, trimmed (about 2 medium)
1 tablespoon olive oil, plus extra for grilling
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 head romaine lettuce, chopped (about 6 cups)
1 cup cooked or grilled corn kernels (fresh or frozen, thawed)
1 (15 ounce) can black beans, rinsed and drained
1 cup cherry or grape tomatoes, halved
1/2 small red onion, thinly sliced
1 ripe avocado, diced
1/4 cup chopped fresh cilantro, loosely packed
1 lime, juiced (about 2 tablespoons) plus extra wedges for serving
1/3 cup crumbled cotija or shredded cheddar cheese
1/2 cup tortilla strips or crushed tortilla chips for crunch
Optional: 1 jalapeno, seeded and finely chopped for heat
For creamy cilantro lime dressing: 1/2 cup Greek yogurt or sour cream
For creamy dressing continued: 2 tablespoons mayonnaise
For creamy dressing continued: 2 tablespoons olive oil
For creamy dressing continued: 1 to 2 teaspoons honey or agave, to taste
For creamy dressing continued: 1/2 teaspoon ground cumin
For creamy dressing continued: salt and pepper to taste
Optional smoky heat: 1 tablespoon adobo sauce from chipotle peppers or 1/2 teaspoon chipotle powder

Directions

Pat the chicken dry, rub with 1 tablespoon olive oil, then mix the chili powder, cumin, smoked paprika, garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and coat the breasts evenly; let sit 10 minutes while you prep other stuff.
Heat a grill or large skillet over medium-high heat, brush with a little extra olive oil, then cook chicken 5 to 7 minutes per side until internal temp hits 165 F or juices run clear; remove to a plate and rest 5 minutes, then slice or chop.
While chicken rests, make the creamy cilantro lime dressing: in a bowl whisk together 1/2 cup Greek yogurt (or sour cream), 2 tablespoons mayonnaise, 2 tablespoons olive oil, 1 to 2 teaspoons honey, 1/2 teaspoon ground cumin, the juice of 1 lime (about 2 tablespoons), chopped cilantro, salt and pepper to taste; stir in 1 tablespoon adobo sauce or 1/2 teaspoon chipotle powder if you want smoky heat.
Chop the romaine into a large bowl to make about 6 cups, then add the cooled grilled or cooked corn kernels and the rinsed, drained black beans.
Halve the cherry or grape tomatoes, thinly slice the 1/2 small red onion, dice the ripe avocado and add both to the bowl with the lettuce and beans; toss gently so avocado doesnt get mushy.
Add the sliced or chopped chicken to the salad bowl along with about 1/3 cup crumbled cotija or shredded cheddar cheese and the loosely packed 1/4 cup chopped fresh cilantro.
If using, finely chop the jalapeno and sprinkle over the salad for heat, then drizzle most of the creamy cilantro lime dressing over everything and toss lightly to coat, taste and adjust salt, pepper or lime as needed.
Top with 1/2 cup tortilla strips or crushed tortilla chips for crunch, squeeze extra lime wedges over the finished bowls, and serve any remaining dressing on the side.
For meal prep: keep dressing in a separate container and store avocado and chips separately until serving so everything stays fresh and crunchy; salad will keep 3 days without avocado if stored chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.