Zesty Southwest Salad with Avocado, Black Beans and Corn

Make a delicious, colorful Southwest Salad that’s bursting with flavor. This easy recipe combines creamy avocado, juicy cherry tomatoes, sweet corn, hearty black beans, shredded pepper jack cheese and crunchy tortilla strips, all tossed in a creamy chipotle-style southwest dressing. It comes together in about 10 minutes and is perfect as a vegetarian main or topped with smoky grilled chicken for a more substantial meal.

southwest salad in bowl topped with diced grilled chicken

It’s easy to make this Chick‑fil‑A style Southwest salad at home

Imagine a salad that captures the bright, sun‑soaked flavors of the Southwest: crisp romaine, sweet corn, creamy avocado, juicy tomatoes and smoky seasoning. This Southwest Salad is vibrant, satisfying and simple to assemble. It’s ready in about 10 minutes when served without chicken, or under 30 minutes with grilled chicken.

If you enjoy the Chick‑fil‑A Southwest Chicken Salad, this recipe offers a similar flavor profile you can reproduce at home. Grilled or shredded chicken tossed with a bit of the dressing makes an excellent, affordable copycat topping.

ingredients for southwest salad on white wood board

Key ingredients and substitutions

Below are the main ingredients and a few substitution tips to make this salad your own. The full ingredient list with measurements appears in the recipe card further down.

Romaine lettuce – Use about 8 cups chopped (roughly two romaine hearts). Romaine provides a crunchy base that holds up well to the toppings and dressing.
Southwest-style dressing – A quick creamy dressing made with sour cream, lime juice, chopped cilantro and southwest seasoning gives this salad its characteristic tang and smoky heat. The dressing recipe is included in the recipe card.
Black beans – Canned, drained and rinsed black beans save time and add protein and texture.
Corn – Canned corn (drained and rinsed) works year‑round, while fresh summer corn is a great swap. For a touch of char and smokiness, sauté fresh or canned corn in a hot skillet with a teaspoon of olive oil until lightly browned.
Cherry or grape tomatoes – Cherry tomatoes are juicy and sweet; grape tomatoes work well too if you prefer a slightly smaller, firmer bite.
Pepper jack cheese – Pepper jack adds a mild heat. Use cheddar or Monterey Jack if you want a milder flavor.

salad in bowl topped with black beans, corn and grilled chicken

How to add chicken

There are three easy ways to add chicken:

Rotisserie chicken: Shred or dice about 1½ cups cooked rotisserie chicken and toss with ¼ cup of the dressing before topping the salad.
Instant Pot shredded chicken: Pressure‑cook chicken breasts, shred them and toss with dressing for tender, hands‑off chicken.
Grilled chicken: Grill a seasoned chicken breast and slice or dice it to add on top—serve warm or cold.

Grill the chicken before assembling the salad when using that method. Cooked chicken can be stored in the refrigerator for up to five days.

chicken breast on cutting board covered with plastic wrap

seasoned chicken breast on cutting board

Choose a chicken breast around ½ pound. Place it between plastic wrap and pound to an even ½‑inch thickness to speed cooking and tenderize the meat.
Rub both sides with ½ tablespoon southwest seasoning or your preferred taco seasoning.
Preheat a grill, grill pan, or heavy skillet to medium‑high heat. Grill the chicken 4–6 minutes per side, or until the internal temperature reaches 165°F (74°C).
Remove, let rest briefly, then dice or slice and toss with a little dressing if desired. Add to the salad before serving.

Make it like your favorite restaurant

Chick‑fil‑A style: Add roasted poblano peppers and pepitas, and swap the dressing for a creamy salsa dressing (equal parts sour cream and salsa) for a closer match.
Wendy’s style: Stir in cooked, diced bacon for smoky, salty crunch.
Jack In The Box style: Add shredded carrots and grilled chicken for a different take.

Other optional toppings to try include diced green onions, sliced fresh jalapeños or chopped cilantro. These simple swaps keep the base recipe flexible and flavorful.

Meal prep and storage

This salad is ideal for weekly meal prep. Follow these steps to keep everything fresh and crisp:

Divide the salad components among four large containers, leaving out the tortilla strips and keeping the dressing separate.
Portion the dressing into small containers or jars and store with the salads.
Keep the assembled containers refrigerated for up to 3 days.
Store tortilla strips separately at room temperature to maintain crunch.
When ready to eat, pour the dressing over the salad, toss, then top with tortilla strips and serve immediately.

salad in bowl topped with chicken and creamy dressing

salad in bowl topped with black beans, corn and diced grilled chicken

Southwest Salad

A vibrant Southwest Salad featuring romaine, black beans, corn, cherry tomatoes, avocado, pepper jack cheese and crunchy tortilla strips, tossed in a creamy southwest-style dressing. Ready in minutes and easy to customize with grilled or shredded chicken.

Servings: 4 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Author: Whitney Bond

Ingredients

Southwest Salad Dressing

½ cup sour cream
2 tablespoons fresh-squeezed lime juice
1 tablespoon water
2 tablespoons fresh cilantro, chopped
1 tablespoon southwest seasoning

Southwest Salad

8 cups chopped romaine lettuce (about 2 romaine hearts)
½ cup finely diced red onion
1 cup diced red bell pepper
1 cup black beans, drained and rinsed
1 cup corn, drained and rinsed
1 cup cherry tomatoes, quartered
1 avocado, diced
1 cup tortilla strips or crushed tortilla chips
1 cup shredded pepper jack cheese (or Monterey Jack)

Instructions

Prepare the dressing: whisk together the sour cream, lime juice, water, chopped cilantro and southwest seasoning in a small bowl or mason jar until smooth.
In a large bowl, toss the chopped romaine with ½ cup of the dressing, coating the leaves evenly.
Divide the dressed lettuce among four bowls.
Top each bowl with red onion, diced bell pepper, black beans, corn, cherry tomatoes, avocado, tortilla strips and shredded pepper jack cheese.
If adding chicken, toss cooked chicken with a little dressing and place on top of each salad before serving.

Notes

The dressing recipe yields about ¾ cup total. Use ½ cup to dress the lettuce; the remaining ¼ cup can be tossed with chicken, drizzled over the salad, or stored for another use.
To keep this salad vegetarian, omit the chicken.
To make a vegan version, omit cheese and use a dairy-free creamy chipotle or vegan sour cream alternative for the dressing.
The salad is naturally gluten free when made with gluten-free dressing and tortilla strips—always check labels on packaged products if you have dietary concerns.