Dinner

Southwest Chicken Salad with Chipotle Mayo Dressing Recipe

ByRafael Mansero December 16, 2025December 16, 2025

Introduction

This Southwest Salad is a vibrant, flavorful dish that combines seasoned chicken, fresh vegetables, and a smoky chipotle mayo dressing. It’s perfect for a quick lunch or a light dinner with a delicious Tex-Mex twist.

A white plate loaded with a colorful Southwest chicken salad sits on a white marbled surface. The base layer is mixed green lettuce covered with halved red cherry tomatoes and sliced orange bell peppers on the bottom right. Next to them are some black beans and a generous scoop of green guacamole with visible chunks, placed near grilled seasoned chicken breast slices with a dark spicy crust in the center. Above the chicken are thin, crispy tortilla strips layered beside bright yellow corn kernels. On the top left are layers of thinly sliced pale purple onions resting on a bed of shredded lettuce with sliced green onions sprinkled around. A light beige creamy dressing is drizzled over the entire salad with chopped fresh cilantro scattered on top. A round container of spicy Southwest guacamole with an orange label sits to the right, and a small bowl of light sauce is visible at the top, with yellow-handled cutlery nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken breast
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
1 head romaine lettuce, chopped
1 (15-ounce) can black beans, drained and rinsed
1 cup tortilla strips
1 cup corn
1 pint cherry tomatoes, halved
1 package Good Foods Spicy Southwest Guacamole
1 medium orange bell pepper, sliced into short strips
1 small red onion, sliced
1 bunch green onions, sliced
¼ cup chopped cilantro, for topping
½ cup mayonnaise
1 tablespoon sauce from chipotles in adobo

Instructions

Step 1: Prepare the chicken by mixing the salt, chili powder, cumin, onion powder, garlic powder, and paprika in a small bowl. Sprinkle the seasoning evenly over both sides of the chicken breasts.
Step 2: Heat the olive oil in a large skillet over medium heat. Cook the chicken for 6 to 7 minutes per side, until nicely browned and cooked through.
Step 3: Make the chipotle mayo dressing by combining the mayonnaise and chipotle adobo sauce in a small bowl. Stir well and set aside.
Step 4: On a large platter, spread the chopped romaine lettuce as the base of the salad.
Step 5: Arrange the cooked chicken, black beans, tortilla strips, corn, cherry tomatoes, guacamole, bell pepper, red onion, and green onions in lines or sections across the platter for a colorful presentation.
Step 6: Drizzle the chipotle mayo dressing over the salad and sprinkle with chopped cilantro to finish.

Tips & Variations

For added crunch, toast the tortilla strips lightly before adding them to the salad.
Swap the chicken with grilled shrimp or tofu for a different protein option.
If you prefer a milder dressing, use less chipotle sauce or substitute with a smoky paprika instead.

Storage

Store leftover salad components separately in airtight containers in the refrigerator. Cooked chicken lasts up to 3 days, and the dressing keeps well for about a week. Assemble the salad fresh before serving to maintain crispness. Reheat chicken gently if preferred warm.

How to Serve

A white plate with a colorful layered salad: the bottom layer is green leafy lettuce scattered with black beans; on top of that are bright red cherry tomato halves and small pieces of orange bell pepper. Above these, there is a thick layer of chunky green guacamole that looks creamy. Next to the guacamole, there are crisp, thin, light brown tortilla strips. At the center lies a well-spiced grilled chicken breast, sliced and topped with fresh chopped green herbs. To the top left of the plate, there are thin slices of purple-red onion and smooth yellow corn kernels. Light pink creamy dressing is drizzled over the entire dish. The plate is placed on a white marbled surface with a small bowl of light beige dressing, a container of spicy southwest style guacamole with a bright orange label, and some yellow-handled cutlery nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Absolutely! Simply omit the chicken and increase the amount of beans, corn, and guacamole. You can also add grilled vegetables or tofu for extra protein.

What can I use instead of chipotle in adobo sauce?

If you don’t have chipotles in adobo, you can substitute with a teaspoon of smoked paprika and a dash of hot sauce or chili powder to achieve a similar smoky and spicy flavor.