Southwestern Chicken Salad

This is my new favorite salad! I have an inkling it will be yours too, if you adore southwest flavors half as much as I.

A mix of crisp and cool romaine and iceberg lettuces tossed with corn fresh from the cob, earthy black beans, meaty olives, tomatoes and red onion then topped with homemade tortilla strips for crunch and tender, rotisserie chicken.To tie this fiesta of flavors together a zesty, creamy avocado and lime dressing is generously drizzled over top.

With a store-bought rotisserie chicken this meal can come together in a matter of minutes.  I am not above using rotisserie chickens, one of the few, if only, convenience foods I recommend buying. Especially during the summer when roasting a chicken is like taking a sweat bath.

If serving this to picky eaters or kids you can set out the components in small bowls for them to build their own salads.

You can also throw some shredded cheese into the mix if you like.

For a vegetarian version leave off the chicken and double up on the beans.

Southwest Chicken Salad with Avocado Lime Dressing

Southwestern Chicken Salad

Rating: 51

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4-6 servings

Southwestern Chicken Salad

A mix of lettuces with corn, black beans, olives, tomatoes and red onion topped with tender, rotisserie chicken and tortilla strips for crunch.


4 corn tortillas
1-2 teaspoons olive oil
sea salt and fresh black pepper
4 cups chopped Romaine
4 cups shredded or chopped Iceberg
1 (14 ounce) can black beans, drained, rinsed and heated
1 (14 ounce) can black olives, chopped
2 ears corn, cooked, kernels removed from cob
1 cup tomatoes, chopped
1 small red onion, cut in thin slices
1 cooked rotisserie chicken
Avocado Lime Dressing
1/3 cup olive oil, plus more if needed
2 avocados
1/2 cup sour cream
2-3 tablespoons fresh lime juice
1 small clove garlic
sea salt and fresh black pepper


  1. Preheat oven to 350 degrees F. Brush each side of the tortillas with oil. Stack and cut into 1/8 inch thick strips. Spread on baking sheet, sprinkle with salt and pepper. Bake about 10-15 minutes until golden brown, tossing once halfway through.
  2. Meanwhile toss romaine, iceberg, beans, olives, corn, tomatoes and onion in a large mixing bowl. Thinly slice the chicken or shred. Serve on top of the salad or toss right in with tortilla strips and drizzle generously with dressing.
  3. Dressing
  4. In a food processor pulse everything but salt and pepper together until smooth. Add more oil if needed to make a pourable dressing. Season with salt and pepper to taste.


Dressing adapted from Mexican Everyday

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