Southwest Chicken Salad with Avocado Ranch Dressing

This Southwest chicken salad brings layers and layers of delicious Southwestern flavors and textures like juicy chicken, crisp lettuce, juicy tomatoes and sweet corn.

And the creamy homemade avocado ranch dressing is so tangy and smooth! 

This healthy salad is gluten free, low in carbs, high in protein and super satisfying. You’re going to love this one!

Eating healthy can be hard sometimes. It takes more effort and expense to create meals that consist of a good balance of healthfulness and flavor. I look for healthy shortcuts wherever I can, especially on busy weeknights. 

Let me show you how this easy layered Southwest chicken salad can fit deliciously into a healthy lifestyle.

Ingredients for Southwest Chicken Salad

This Southwestern chicken salad is sort of like those yummy 7-layer Mexican dips that are always a fan favorite for football Sundays and potlucks. Here is what you’ll need:

• Crisp lettuce: I like to use iceberg because it’s super crispy and cool, but romaine lettuce would be a more nutritious choice.
• Tomatoes: smaller varieties like grape tomatoes or cherry tomatoes work well in this salad, but any kind you like will do.
• Chicken breast. Cook it however you like – grilled, baked or simply grab a rotisserie chicken from the grocery store. This is also a great recipe for using up leftover chicken!
• Fresh avocado: a super-satisfying source of healthy fats.
• Black beans: these add a creamy texture along with extra protein and fiber.
• Corn: it adds sweetness, which is a nice balance to the other ingredients.
• Scallions (a.k.a. green onion): sprinkle them on top for a pop of bright green.

How to Assemble this Southwest Chicken Salad

Play around with the mix of ingredients and how you layer them all together to make it look really pretty. Here’s how I like to do it:

First, slice the lettuce into thin shreds and lay them on the bottom of a large salad bowl (use a trifle bowl if you have one).

Then, spread the diced tomatoes over the lettuce layer.

The diced avocados go on next.

Spread the black beans over the avocados. A simple can of black beans, drained and rinsed, is what we’re using.

We’re jazzing up the corn by stirring in some diced jalapeños and cumin for extra kick.

Then, the corn goes on top of the black beans.

Next, the chicken. Using a pre-cooked rotisserie chicken is a great way to save prep time.

If you’re starting with raw chicken, just roast it in a baking dish at 375 degrees for 20-25 minutes with a little bit of olive oil, salt and pepper.

Top it all off with chopped green onions.

The Avocado Lime Ranch Dressing

I’m more than a little obsessed with this creamy southwest dressing. The best part is that it can double as a dip for raw veggies or chicken wings! Here’s what you’ll need to make the easy recipe:

• Mayonnaise
• Sour Cream (or Greek yogurt)
• Avocado
• Lime juice
• Dried spices like parsley, garlic powder, onion and salt

Just blend it all together in a food processor and watch it turn a pretty pale green color. It’s awesome!

HOW TO SERVE THIS SOUTHWEST SALAD

If you don’t have a trifle dish like the one pictured here, you can use whatever large bowl you have, as long as it’s glass. Don’t worry, all of those beautiful colors will look great in whatever vessel you choose.

Go ahead and drizzle the dressing onto this easy chicken salad after you’ve divided it among separate serving plates.

Customizing this Easy Southwest Chicken Salad Recipe

There are lots of different ways to customize this salad with your favorite Southwest flavors. Here are some great options for additions and swaps:

• diced red onion
• grated cheddar cheese
• chopped fresh cilantro
• chopped red bell pepper
• crumbled queso fresco
• diced black olives
• tortilla strips

Make Ahead and Storage

1. Make Ahead: This delicious salad can be assembled completely in advance and will keep for up to 3 days in the refrigerator, covered with plastic wrap. Be sure to start with super fresh ingredients so that the lettuce won’t wilt and the avocado won’t turn brown.
2. Meal Prep: Chop and dice the individual components of this salad and store them in airtight containers or storage bags in the refrigerator. The only ingredient I don’t recommend prepping in advance is the avocado, because of its likelihood to brown. To meal prep individual servings of this layered salad, use wide-mouth mason jars and seal the lids. You’ll have salad all week long! 
3. Storage: Cover the undressed salad with plastic wrap and store in the refrigerator. Alternatively, transfer it to an airtight container and store it in the refrigerator. If the avocado turns brown, toss it in a bit of fresh lime juice to restore the color.

When you make this layered Southwest chicken salad, I’d love to hear about it! Drop a star rating or leave a comment below. Enjoy!

For more salad recipes, try these:

• Fried Goat Cheese & Cherry Salad with Roasted Shallot Vinaigrette
• Italian Antipasto Salad with Parmesan Peppercorn Dressing
• Greek Panzanella Salad with Fresh Oregano Vinaigrette

For more Southwestern recipes, try these:

• Easy Black Bean & Corn Salad w/ Homemade Tortilla Chips
• Honey Lime Chicken & Corn Tacos
• Healthy Burrito Bowls