Southwest Chicken Salad

A tasty twist on a classic, this Southwest chicken salad recipe is packed with juicy chicken, crunchy vegetables, avocados, bacon, and mixed together with creamy cilantro lime mayo. Your family will devour this easy recipe in minutes!

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I love a good make-ahead meal.

When we have something going on that doesn’t allow me a ton of time to prepare food in the kitchen, you need a go-to recipe that you can prepare ahead of time and just throw together.

I love having something that I can serve on some Sourdough English Muffins with a simple side salad, especially with some Honey Mustard Dressing or Kefir Ranch.

After burning my family out on this chicken salad with grapes and pecans, I created this southwest version, with peppers, tomatoes, avocado, and a hint of fresh lime and cilantro.

Pretty much anything with a Mexican or Tex-Mex twist will get my kids excited about a new recipe, and I’m happy to say that this one was a total win.

The lime and cilantro give this southwest chicken salad such fresh flavor. You could even add some black beans and fresh corn cut right from the cob. Yum, how good does that sound?

Why You Will Love This Southwest Chicken Salad

Healthy recipe: It’s packed with ingredients like veggies, avocados, and homemade mayo, and none of that (not so healthy) refined oil mayo. It is not overly coated in mayo, keeping it light and fresh. Also, it makes a great high protein snack.

Delicious: Southwestern flavors, plus lime, cilantro, and crispy bacon… need I say more? 

Versatile: Works as a dip or on a sandwich, or use it to top fresh greens or a bed of quinoa. This healthy southwestern chicken salad is a versatile and healthy meal.

Meal prep: Great way to make a meal ahead of time for a easy dinner 

The Ingredients:

Chicken: Boneless skinless chicken breasts or if you only have a whole chicken, half of a whole chicken will do. 

Avocado: what is a southwest dish without avocado?

Fresh lime juice: all you need is one lime to add that burst of flavor. Want to go a step further? You could add a bit of the zest using a microplane.

Red Onion: not only does it add a yummy, zingy flavor, but it also adds a little crunch. I dice it up super finely so my kids don’t notice it.

Bell pepper: Adds some texture with a yummy crunch. Orange and yellow bell peppers are my favorite to add because of their bright color and sweet flavor. Red bell pepper also works. Plus, they’re packed with vitamin C.

Juicy tomatoes: Any tomato will do, but cherry tomatoes are my favorite because they have so much flavor and keep their shape.

Cilantro: This may be one of the best herbs ever. It packs so much flavor. There are some people who really dislike it; if that is you, just leave it out.

Mayo: Store-bought or homemade. I like to use my homemade avocado mayo since it is made with just avocado oil (which is one of the healthiest oils), an egg, lemon juice, and a touch of mustard, this homemade mayo is so easy, and so good for you. If you use store-bought, choose one made with avocado oil or olive oil.

Bacon: crisp up some thick bacon: use half now, and save half for breakfast later.

Garlic powder & ground cumin: these spices add that punch of Southwestern flavor.

A full ingredient list with exact amounts can be found in the recipe card below.

Tools you will need:

Large bowl

Cutting board and a sharp knife

Measuring spoons. I love these wooden measuring spoons.

How To Make Southwest Chicken Salad

Step 1: Cook the chicken breast in the Instant Pot or in the slow cooker. For the Instant Pot: Season the chicken breast with salt and pepper. Add the trivet to the bottom, place chicken to the IP with 1 cup of water. Set to seal. High pressure for 8-10 minutes. Naturally release pressure for 5 minutes, then switch to vent. The internal temperature should be 165 degrees F. Slow cooker: Season chicken breasts with salt and pepper and add to the slow cooker. Set on high for 3-4 hours or low for 6-8 hours. Allow to cool for a few minutes.

Tips:

• Choose an avocado that is not overly ripe so it keeps its shape.
• If you are pressed for time, you could even use a pre-cooked rotisserie chicken.
• Shred the chicken well. Add to a stand mixer with a paddle attachment and turn it on low. Shreds in seconds.
• Store in an air-tight container for up to 3 days.
• If you are not a fan of cilantro, just skip it.

How To Serve:

• Over a bed of crunchy romaine lettuce. Top with shredded cheese, sour cream, and salsa, if desired.
• Top over sourdough bread or croissants (here is my favorite sourdough croissant recipe) to make a delicious sandwich.
• With sourdough crackers or pita bread.
• As a dip with tortilla chips.
• Make it a wrap by placing the southwest chicken salad in a tortilla. 
• On top of homemade rice. Make it even more delicious by making cilantro lime rice. 

Variations:

For a spicy kick, add some red pepper flakes and hot sauce to the chicken when cooking.

Add drained and rinsed pinto beans or black beans for extra protein and fiber.

Toss in some sweet corn.

Find More Delicious Recipes Straight From Our Farmhouse Kitchen:

• Sourdough Crepes Recipes
• Healthy Freezer Meals – Whole Food Recipes From Scratch
• Lacto-Fermented Garlic
• How to Make a Perfect Roasted Chicken
• Cobb Chicken Salad

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.

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