1. Home
  2. All Recipes
  3. Southwest Salad Tex-Mex

Southwest Salad Tex-Mex Creation

Category: Fresh and Vibrant Salad Recipes

This Tex-Mex inspired Southwest salad features juicy grilled chicken paired with crunchy romaine lettuce, sweet roasted corn, black beans, grape tomatoes, diced red bell pepper, and creamy avocado. Tossed together with a lively ranch dressing blended with taco seasoning and topped with cilantro and optional crispy tortilla strips, this bowl bursts with zippy, fresh flavors and contrasting textures. For best results, assemble just before serving to keep everything crisp, and ensure the chicken is cooked through and rested before slicing. Enjoy a colorful, satisfying dish fit for summer gatherings or a wholesome weeknight meal.

Save to Pinterest Share Recipe Send This Print Recipe Skip to Recipe
A woman wearing a chef's hat and apron.
Created By Sarah
Last updated on Tue, 15 Jul 2025 20:12:42 GMT
A bowl of chicken salad with corn and tomatoes. Save
A bowl of chicken salad with corn and tomatoes. | sarahmeal.com

This vibrant Southwest Salad bursts with hearty flavors and color. It brings grilled chicken together with creamy avocado, sweet corn, and crunchy veggies all topped with a zesty taco-spiced ranch. It makes my summer lunches feel like an instant celebration.

Every time I make this salad for my friends the bowl empties fast. The dressing works wonders on everything from meals to snack veggies and it gets rave reviews every time.

Ingredients

  • Chicken breast: Choose boneless and skinless for quick cooking and lean protein
  • Sea salt and black pepper: Highlight the chicken keep these fresh for best flavor
  • Olive oil: Helps brown the chicken gives richness to the salad
  • Romaine lettuce: Look for bright green crisp hearts chop just before serving for best texture
  • Roasted corn kernels: Adds natural sweetness and crunch frozen corn works well if fresh is not available
  • Black beans: Select a can with low sodium rinse thoroughly for better taste
  • Grape tomatoes: Pick ones with taut skins and sweet aroma slice for juicy pops of flavor
  • Red bell pepper: Adds bright color and crunch look for glossy skin without blemishes
  • Avocado: Choose one with slight give when gently pressed dice just before serving to avoid browning
  • Shredded Mexican cheese blend: Provides tang and creaminess buy pre shredded or shred your own for meltier texture
  • Cilantro: Fresh leaves add zing choose bunches with no yellowing
  • Tortilla strips: Totally optional but fun for crunch homemade or store bought both work
  • Ranch dressing: Either homemade or high quality bottled acts as a creamy base for the dressing
  • Taco seasoning: Adds signature Tex Mex flavor buy a low sodium variety or mix your own for full control

Step-by-Step Instructions

Prepare the Chicken:
Pound the chicken breasts to a uniform thickness using a mallet or rolling pin then season both sides with salt and pepper. This ensures even cooking and tenderness.
Sear and Cook Chicken:
Preheat a cast iron skillet over medium heat. Add olive oil then cook the chicken for about seven minutes per side. Wait until it is golden on the outside and cooked through to 165 degrees. Set the chicken aside and rest under foil so the juices settle.
Build the Salad Base:
Chop the romaine lettuce into bite sized pieces and spread into a large serving bowl. Arrange the corn black beans tomatoes red bell pepper avocado and cheese around the bowl in vibrant sections. This layout looks stunning on the table.
Slice and Add Chicken:
Cut the rested chicken into bite size cubes. Place it in the center of the salad for a hearty focal point then sprinkle with cilantro and tortilla strips for freshness and crunch.
Mix and Dress:
In a small cup whisk together ranch dressing and taco seasoning until fully combined. Drizzle all over the salad right before serving. Gently toss everything to coat for maximum flavor in each bite.
A bowl of chicken salad with tomatoes, lettuce, and corn. Save
A bowl of chicken salad with tomatoes, lettuce, and corn. | sarahmeal.com

My favorite part is always the first bite with creamy avocado and tangy ranch tangling together. This was our go to graduation party dish and it always disappears quicker than I expect.

Storage Tips

To keep leftovers crisp store the salad components separately in airtight containers in the fridge. The dressing can be made ahead and chilled for up to four days. Only toss the salad with dressing just before eating to avoid sogginess.

Ingredient Substitutions

You can swap out chicken for grilled shrimp or tofu for a vegetarian touch. Instead of romaine try a mix of arugula and mixed greens. For extra zest add a squeeze of lime or swap ranch for a light Greek yogurt dressing.

A bowl of salad with chicken and tomatoes. Save
A bowl of salad with chicken and tomatoes. | sarahmeal.com

Serving Suggestions

Serve this salad as a light meal on its own or pair it with grilled bread for extra heartiness. It is a fantastic potluck dish and works well alongside tortilla soup or with a cold agua fresca.

Cultural and Historical Context

Southwest salads bring together the bright punchy flavors found across Tex Mex and southwestern cuisines. Ingredients like beans corn and chili spices echo the region’s rich traditions and agricultural bounty making this salad both modern and rooted in vibrant culinary history.

Common Recipe Questions

→ How do you keep the salad ingredients fresh?

Toss the salad just before serving, and keep ingredients chilled until ready to use. Add dressing last for best texture.

→ What's the best way to grill the chicken?

Pound chicken breasts to an even thickness, season well, and grill or pan-sear until fully cooked and juicy. Let rest before slicing.

→ Can I substitute the protein?

Absolutely! Try grilled shrimp, steak, or a plant-based alternative to suit your preferences.

→ Is homemade ranch recommended over bottled?

Homemade ranch often has fresher flavor, but bottled varieties work well, especially when blended with taco seasoning.

→ What makes this dish Tex-Mex inspired?

The combination of grilled chicken, black beans, corn, taco-seasoned ranch, and tortilla strips bring Tex-Mex flavors to the bowl.

→ How can I make this salad ahead of time?

Prep all components in advance, store separately, and assemble just before serving to keep textures crisp and fresh.

Southwest Salad Tex-Mex

Grilled chicken, black beans, corn, and avocado tossed with zesty taco ranch for a summery Tex-Mex bowl.

Preparation Time
20 minutes
Cook Time
15 minutes
Total Duration
35 minutes
Created By: Sarah

Recipe Category: Salads

Level of Difficulty: Simple

Cuisine Style: Tex-Mex

Servings Yield: 4 Portion Size (1 large salad, serves 4)

Diet Preferences: ~

What You'll Need

→ Chicken

Ingredient 01 450 g boneless skinless chicken breast
Ingredient 02 2.5 g sea salt
Ingredient 03 2.5 g ground black pepper
Ingredient 04 15 ml olive oil

→ Salad Base

Ingredient 05 2 hearts romaine lettuce, chopped (about 480 g packed)
Ingredient 06 160 g roasted corn kernels
Ingredient 07 440 g canned black beans, drained and rinsed
Ingredient 08 150 g grape tomatoes, halved
Ingredient 09 150 g red bell pepper, diced
Ingredient 10 1 medium avocado, diced (about 150 g)
Ingredient 11 30 g shredded Mexican cheese blend
Ingredient 12 10 g fresh cilantro, chopped
Ingredient 13 15 g tortilla strips (optional)

→ Dressing

Ingredient 14 120 ml ranch dressing, homemade or bottled
Ingredient 15 7.5 g taco seasoning

How to Make It

Instruction 01

Heat a cast iron skillet over medium heat until hot.

Instruction 02

Place chicken breasts in a resealable bag and gently flatten to 1.25 cm thickness using a mallet or rolling pin. Pat dry and season both sides with salt and black pepper.

Instruction 03

Add olive oil to the skillet. Sear chicken for approximately 7 minutes per side, or until the internal temperature reaches 74°C. Remove from the pan, cover with foil, and allow to rest for several minutes.

Instruction 04

Chop romaine lettuce and place in a large serving bowl. Arrange roasted corn, black beans, grape tomatoes, red bell pepper, avocado, and shredded cheese around the bowl.

Instruction 05

Slice rested chicken into 1.25 cm cubes and add to the center of the salad. Sprinkle with chopped cilantro and, if desired, tortilla strips.

Instruction 06

In a small measuring cup, whisk ranch dressing together with taco seasoning.

Instruction 07

Drizzle the zesty dressing over the salad components. Gently toss ingredients to combine and serve immediately.

Additional Tips

  1. Ensure chicken is cooked to an internal temperature of 74°C for safety.
  2. Toss salad just before serving to maintain crispness and freshness.

Essential Tools

  • Cast iron skillet
  • Resealable plastic bag
  • Meat mallet or rolling pin
  • Chef's knife
  • Cutting board
  • Large serving bowl
  • Measuring cup
  • Tongs

Allergy Details

Always review ingredient labels for allergens, and consult a professional if you're unsure.
  • Contains milk (cheese, ranch dressing)

Nutritional Breakdown (per serving)

These nutritional details are for informational purposes and shouldn't replace medical advice.
  • Calories: 445
  • Fat Content: 19 grams
  • Carbohydrate Content: 31 grams
  • Protein Content: 38 grams