Looking for a delicious and easy-to-make gluten-free chicken salad? This Southwest Chicken Salad features spicy, flavorful chicken, a blend of bold spices, and a mix of fresh vegetables packed with protein. Perfect for meal prepping, this versatile recipe can be served on lettuce, in a sandwich, or on its own. Plus, it’s both gluten-free and dairy-free, making it suitable for various dietary needs. Whip it up for a healthy and satisfying meal that’s full of flavor!
Chicken salad is one of my favorite things to meal prep because it’s so versatile. The mix-in options are endless, and there are so many great flavor combinations to explore. Plus, it comes together quickly, making it the perfect meal to get you through the week.
Looking for more meal prep ideas? Check out these Roasted Red Pepper & Chive Egg Bites or Sweet, Spicy & Tangy Honey Ginger Turkey Lettuce Wraps.
Why You’ll Love This Southwest Chicken Salad Recipe
- Packed with Flavor: With a blend of fiery chicken, savory spices, and crunchy vegetables, this salad is bursting with bold southwest flavors that will satisfy your taste buds.
- Versatile: This Southwest Chicken Salad can be enjoyed on its own, served on a bed of lettuce, or used as a filling for sandwiches or wraps. The possibilities are endless!
- Gluten-Free & Dairy-Free: Ideal for those with dietary restrictions, this salad is both gluten-free and dairy-free, so everyone can enjoy it without worry.
Ingredients You’ll Need
You don’t need anything fancy, but together, they create an incredible burst of flavor that will have you coming back for more. Simple ingredients, maximum taste!
- Chicken – This comes out best when you allow it to marinated for at least 1 hour.
- Black Beans – canned black beans add more protein to the dish.
- Corn – for convenience this recipe calls for canned corn but you can use frozen or cooked corn on the cob.
- Jalapeños – either take the seeds out of the fresh jalapeños or keep them in for added spice.
- Sunflower Seeds – You could also swap out the sunflower seeds with pepitas.
- Cherry Tomatoes – for added color and flavor.
- Red Onion – Soak them in cold water for 10 minutes to get rid of that “spicy” flavor.
- Lime dressing – made with mayo, lime juice, and a mixture of spices.
Find the specific amounts in the printable recipe card below.
Recipe Notes:
- Customizable Spice Level: Adjust the level of heat in this recipe by adding more or less chili powder, paprika, or your favorite hot sauce to suit your taste.
- Make It Ahead: This salad is perfect for meal prepping! You can prepare the chicken and vegetables in advance, then assemble the salad when you’re ready to eat.
- Substitute the Chicken: If you’re looking for a variation, try using grilled shrimp, turkey, or even tofu for a different protein option.
- Storage Tips: Store any leftover salad in an airtight container in the fridge for up to 5 days. The flavors actually get better as they marinate!
This post may contain affiliate links, meaning I earn a small commission at no extra cost to you. This helps keep the blog running—thank you for your support!
Spicy Southwest Chicken Salad
Equipment
Ingredients
- 15 ounces black beans rinsed and drained
- 15 ounces corn fresh, canned, or frozen
- 1-2 fresh jalapeños seeded chopped
- ¾ cup cherry tomatoes quartered
- ½ cup red onion chopped
- ¼ cup sunflower seeds
Chicken
- 1 lb cooked cubed chicken about 3 breasts
- ¼ cup pickle juice
- 1 tablespoon cayenne pepper
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon grapeseed oil
Dressing
- ¾ cup mayo
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon cayenne powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions
For the Chicken:
- Start by marinating the chicken. Place the chicken breasts in a Ziploc bag or shallow dish and add the pickle juice, cayenne pepper, garlic powder, onion powder, and cumin. Seal and refrigerate for at least 1 hour to let the flavors develop.1 lb cooked cubed chicken, ¼ cup pickle juice, 1 tablespoon cayenne pepper, 2 teaspoon garlic powder, 2 teaspoon onion powder, 1 teaspoon cumin
- When the chicken is done marinating, heat 1 tablespoon of oil in a large pan or Dutch oven over medium heat. Remove the chicken from the marinade and place it in the pan. Cook for 4–5 minutes per side, or until the internal temperature reaches 165°F (75°C). Transfer the cooked chicken to a plate and let it rest for 5 minutes, then shred or chop it.1 tablespoon grapeseed oil
Dressing:
- To make the dressing, combine the mayo, lime juice, chili powder, cayenne powder, garlic powder, cumin, paprika, and salt in a small bowl. Whisk until smooth and well combined.¾ cup mayo, ¼ cup fresh lime juice, 1 tablespoon chili powder, 1 teaspoon cayenne powder, 1 teaspoon garlic powder, 1 teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon salt
Assembly:
- For assembly, place the shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and sunflower seeds in a large bowl. Pour the dressing over the top and toss until everything is evenly coated.15 ounces black beans, 15 ounces corn, 1-2 fresh jalapeños seeded, ¾ cup cherry tomatoes quartered, ½ cup red onion chopped, ¼ cup sunflower seeds
- Serve on its own, over lettuce, in a wrap, or as a sandwich filling. Store leftovers in an airtight container in the fridge for up to 5 days.
