This Southwest Chicken Taco Salad is bursting with flavor in every bite! It's a healthy and filling meal that the whole family will love! Plus, it's a great option for anyone who is gluten-free or dairy-free.

Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

Jump to:

• Why you'll love this recipe!
• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Expert Tips
• How to store leftovers
• Recipe
• Want more recipes?

Why you'll love this recipe!

• It's made with healthy, nourishing ingredients.
• Easily customizable.
• Gluten-Free + Dairy-Free.
• Great for meal prep.
• Can feed a large family or group.

🍴Ingredient Notes

• Chicken Breast - I love using Butcher Box chicken breast. You can cook the chicken on a grill or in a skillet.
• Primal Kitchen Cilantro Lime Dressing - Any cilantro lime dressing will work! If you want to make your own mixture, combine lime juice, olive oil, salt, and black pepper.
• Freshly Chopped Cilantro - The fresh cilantro adds a punch of flavor! Use in the chicken marinade and as a garnish for the salads.
• Corn on the Cobb - For best flavor, I suggest grilling the corn. You can also roast it in the oven or boil it.
• Romaine Lettuce - Any fresh lettuce will work, but romaine gives this salad a nice crunch.
• Avocado - I love using fresh avocado slices, but you can also swap for pre-made guacamole.
• Cherry Tomatoes - Any small tomatoes will work with this recipe.
• Red Onion - For a less potent flavor, dice onions and let them soak in a bowl of water for about 10 minutes. Drain the water before serving!

🍴Step by Step Instructions

Step 1: Preparing Chicken

Pat dry chicken breast with a paper towel then add the chicken into a bowl with cilantro lime dressing. Stir around until evenly coated and refrigerate for a minimum of 30 minutes.

Step 2: Preparing Corn

Next, peel corn but leave the husk on! Tie it with twine to make a "handle" for grilling. (You can also boil or roast corn.)

Step 3: Grilling

1. Pre-heat grill to 375 degrees. Grill corn for about 10-15 minutes.
2. After about 10-15 minutes, flip the corn and add marinated chicken to the grill.
3. Grill the corn until charred on all sides, and chicken until cooked thoroughly through. (You should not see any pink!) Cut chicken into bite sized pieces and use a knife to carefully remove corn from the cobb.

Step 4: Assemble Salad

To assemble salads, add chopped romaine lettuce, cherry tomatoes, diced red onion, sliced avocado, chicken breast, and corn. Drizzle on cilantro lime dressing, and a sprinkle of freshly chopped cilantro. Enjoy!

Expert Tips

• If you don't have a grill, you can also roast corn in the oven or boil it in a pot on the stovetop. Chicken can also be cooked in a skillet on the stovetop.
• Get creative with toppings! Add guacamole, jalapenos, black beans, or cilantro rice.
• To serve a crowd, make the salad in a large serving bowl!
• For self-serve, place all toppings in small bowls and let guests make their own individual salads!
• For meal prep, add dressing and toppings to the bottom of a container followed by lettuce on top. (To prevent it from getting soggy.) Place in the refrigerator until you're ready to grab and go!
• To keep chicken from getting dry, do not cut until you're ready to serve!

How to store leftovers

Leftovers should be stored in an airtight container - I like using glass containers! You can also cover the serving bowl with plastic or reusable wrap.

More grilling recipes!

After you make this Southwest Chicken Taco Salad, make sure to leave a comment & rate the recipe!

Recipe