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–+ servings
Southwest chicken salad in a white bowl.

Southwest Chicken Taco Salad Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Salad
Cuisine American
Servings 4
Calories 410 kcal

Ingredients
  

Cilantro Chicken

  • 1 Pound Chicken Breast
  • ⅓ Cup Primal Kitchen Cilantro Lime Dressing Or any cilantro lime dressing!
  • 2 Tablespoons Freshly Chopped Cilantro

Vegetables

  • 3 Corn on the Cobb
  • 10-12 Cups Romaine Lettuce
  • 2 Avocados
  • 1+½ Cups Cherry Tomatoes
  • ⅓ Cup Red Onion, Diced

Instructions
 

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.

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.)

Grilling

  • Pre-heat grill to 375 degrees. Grill corn for about 10-15 minutes.
  • After about 10-15 minutes, flip the corn and add marinated chicken to the grill.
  • 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.

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!

Notes

** Nutrition facts do not reflect the cilantro lime dressing. 

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!
See full post for step-by-step photos and more helpful information!

Nutrition

Serving: 1ServingCalories: 410kcalCarbohydrates: 35gProtein: 32gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 73mgSodium: 181mgPotassium: 1847mgFiber: 12gSugar: 12gVitamin A: 11557IUVitamin C: 68mgCalcium: 84mgIron: 4mg
Keywords chicken taco salad, healthy southwest salad, how to make a taco salad, southwest chicken taco salad
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