Name: Southwest Chicken Salad with Lime Vinaigrette Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southwestern
Ingredients: 3 tablespoons extra virgin olive oil; 1 1/2 tablespoons freshly squeezed lime juice; 1 teaspoon honey; Pinch of sea salt; 2 chicken cutlets or 1 chicken breast made into two cutlets; Sea salt and freshly ground black pepper, to taste; 1 1/2 tablespoons olive oil (for cooking); 1/2 a head of romaine lettuce, chopped; 1/2 cup cherry tomatoes, halved; 1/3 cup black beans; 1 Persian cucumber, diced; 1/3 cup roasted salted pepitas (pumpkin seeds); 1 cob of corn, shaved off cob; 1/2 teaspoon chili powder; 1/2 of a ripe avocado, peeled and sliced; 6 sprigs cilantro (for garnish); Sea salt and pepper to taste

Jump to Recipe· 4.1 from 41 reviews

If you’re craving a dish that bursts with vibrant freshness, satisfying textures, and bold, tangy flavors, you absolutely must try this Southwest Chicken Salad with Lime Vinaigrette Recipe. It’s an absolute game-changer when it comes to healthy meals that don’t skimp on excitement. Juicy, perfectly cooked chicken cutlets nestle atop a bed of crisp romaine, roasted corn, creamy avocado, and pepitas, all tossed in a zesty lime vinaigrette that ties everything together with a bright, refreshing kick. This salad is not only a feast for your taste buds but also a beautiful celebration of colors and textures that make every bite a joy.

Ingredients You’ll Need

Two plates with colorful fresh salads are on a white marbled surface. Each plate is white with red floral edges and holds a layer of green leafy lettuce mixed with slices of yellow and red cherry tomatoes, corn kernels, and beans. On top of the salad, there is a piece of light brown grilled chicken, and on the chicken, there are three green slices of avocado. A sprig of green parsley rests on the avocado. Around the plates are lime wedges, a small wooden bowl with green seeds, and a clear glass bottle with yellow dressing. A folded white and blue striped cloth is on the right side of the scene. Photo taken with an iphone --ar 4:5 --v 7

This Southwest Chicken Salad with Lime Vinaigrette Recipe comes together with ingredients that are both simple and essential to capture the essence of Southwestern flavors. Each component brings something different to the table, whether it’s the creaminess of avocado, the smoky warmth of chili-spiced corn, or the nutty crunch of roasted pepitas.

Extra virgin olive oil (3 tablespoons): Acts as the base for the lime vinaigrette, lending richness and depth.
Freshly squeezed lime juice (1 1/2 tablespoons): Adds bright acidity that wakes up every ingredient.
Honey (1 teaspoon): Balances the tanginess of lime with a hint of natural sweetness.
Sea salt (pinch): Enhances all flavors without overpowering.
Chicken cutlets (2 pieces): Your main protein, tender and flavorful, perfect for slicing over salad.
Romaine lettuce (1/2 head, chopped): Provides a crisp, refreshing bed for the salad’s toppings.
Cherry tomatoes (1/2 cup, halved): Offers a juicy burst of sweetness and vibrant color.
Black beans (1/3 cup): Brings a hearty texture and Southwest authenticity.
Persian cucumber (1, diced): Adds a cool, mild crunch without needing to peel.
Roasted salted pepitas (1/3 cup): Pumpkin seeds deliver a delightful crunch and nutty flavor.
Corn (1 cob, shaved): Sweet corn is sautéed with chili powder for a smoky, spicy kick.
Olive oil (1 1/2 tablespoons): Used for cooking chicken and corn, enhancing flavor and texture.
Chili powder (1/2 teaspoon): Adds warmth and depth to the corn.
Avocado (1/2 ripe, peeled and sliced): Creamy and buttery, it contrasts perfectly with the zesty dressing.
Cilantro sprigs (6, for garnish): A fresh herb that completes the salad with its bright, herby aroma.
Sea salt and pepper (to taste): Season to bring everything into perfect balance.

How to Make Southwest Chicken Salad with Lime Vinaigrette Recipe

Step 1: Prepare the Chicken Cutlets

For irresistibly tender chicken, start by slicing the chicken breast in half horizontally to create two thin cutlets. If you have time, brine them in salty water for 30 minutes—this little trick locks in moisture and ensures juicy results. After that, season each side with sea salt and freshly ground black pepper. Use parchment paper to cover the cutlets and gently pound them with a rolling pin until they’re about half an inch thick. This makes cooking fast and even.

Step 2: Whisk up the Lime Vinaigrette

The magic of this Southwest Chicken Salad with Lime Vinaigrette Recipe really lies in its dressing. Whisk together extra virgin olive oil, fresh lime juice, honey, and a pinch of sea salt until the mixture emulsifies into a smooth and tangy dressing. This bright vinaigrette will bring all your ingredients to life when tossed together.

Step 3: Cook the Chicken and Corn

Heat a skillet on medium-high and add a tablespoon of olive oil. Pan-fry the chicken cutlets for about 4 minutes on each side until cooked through and beautifully golden. Remove the chicken and let it rest while you cook the corn kernels. Add a bit more olive oil if needed, then sauté the shaved corn with chili powder and a sprinkle of sea salt until it becomes slightly caramelized and fragrant—about 3 to 4 minutes.

Step 4: Assemble the Salad

Place your chopped romaine lettuce on a large platter and layer on the halved cherry tomatoes, diced cucumber, black beans, and roasted pepitas. Toss everything gently with the lime vinaigrette to coat the salad evenly. Arrange the spiced corn kernels on top, then slice the rested chicken on the diagonal and lay the pieces over the salad. Finally, finish by adding slices of creamy avocado and garnish with sprigs of cilantro for a fresh pop of color and flavor.

How to Serve Southwest Chicken Salad with Lime Vinaigrette Recipe

Two white scalloped-edge plates with red patterns hold fresh salads on a white marbled surface. Each plate has a base layer of bright green leafy lettuce mixed with yellow cherry tomato halves, small red grape tomato halves, and scattered corn kernels and beans. On top of the salad sits a light brown grilled piece of chicken, slightly shiny and seasoned, layered with several slices of green avocado. A sprig of fresh cilantro rests on the avocado. Near the front plate is a lime wedge and a small wooden bowl filled with green pumpkin seeds. A glass bottle filled with yellow dressing and a bunch of green herbs are blurred in the background. A blue and white striped cloth is placed on the right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro sprigs make a perfect garnish, adding a burst of herbaceous brightness. You can also sprinkle extra pepitas or a few thinly sliced radishes for additional crunch and color. A wedge of lime on the side is a lovely touch for anyone wanting an extra zing at the table.

Side Dishes

This salad is wonderfully satisfying on its own but pairs beautifully with simple sides like warm crusty bread or tortilla chips for scooping. You could also serve it alongside grilled sweet potatoes or a light black bean soup to keep the Southwest theme going strong.

Creative Ways to Present

Looking to impress? Serve the salad in individual mason jars layered thoughtfully from greens up to chicken and avocado. Another fun method is building individual salad bowls with all components stacked neatly, then drizzling the lime vinaigrette just before serving for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad components separately if possible—keep the chicken and dressing apart from the greens and fresh veggies to avoid sogginess. Use airtight containers and refrigerate for up to 2 days for the best texture and flavor.

Freezing

Because this salad includes fresh vegetables and creamy avocado, it’s not ideal for freezing once assembled. However, you can freeze cooked chicken cutlets before assembling, then thaw and reheat them when you’re ready to make the salad.

Reheating

Reheat the chicken cutlets gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep them juicy. Dress the salad just before serving to maintain freshness and crispness.

FAQs

Can I use chicken breast instead of cutlets?

Absolutely! The recipe calls for chicken breast sliced into cutlets to ensure quick and even cooking. If using whole chicken breasts, just slice them horizontally or pound them thinner to get the same tender, juicy result.

Is there a vegetarian version of the Southwest Chicken Salad with Lime Vinaigrette Recipe?

Yes! Simply swap out the chicken for grilled tofu, tempeh, or roasted chickpeas to keep it hearty and protein-packed while maintaining all the fresh flavors and textures.

Can I prepare the lime vinaigrette in advance?

Definitely! The dressing can be made a day ahead and stored in the fridge. Just give it a good whisk before tossing it with the salad to emulsify it again.

What can I substitute for pepitas if I don’t have them?

Sunflower seeds or toasted pumpkin seeds work wonderfully as alternatives, adding a similar crunchy texture and nutty flavor to the salad.

How spicy is this salad?

This salad has a gentle warmth from the chili powder on the corn but is not overly spicy. You can adjust the amount of chili powder to suit your heat preference or add a dash of hot sauce for an extra kick.

Final Thoughts

Whipping up the Southwest Chicken Salad with Lime Vinaigrette Recipe is like inviting the best flavors of the Southwest right into your kitchen. Its balance of zesty, smoky, creamy, and fresh elements makes it a go-to for both weeknight dinners and casual entertaining. I honestly can’t recommend this salad enough—it’s satisfying, healthy, and unapologetically delicious. Give it a try, and you’ll see why it quickly became one of my all-time favorites!