Southwest Chicken Caesar Salad

Introduction

This Southwest Chicken Caesar Salad gives a classic a bold, flavorful twist. By incorporating smoky spices, fresh cilantro, lime, and Tex-Mex favorites like black beans and corn into a creamy Caesar base, you get a main-dish salad that’s satisfying and full of contrast. It’s a perfect way to turn a simple rotisserie chicken into a vibrant, impressive meal.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Ingredients

• ¾ cup homemade Caesar Salad Dressing or good quality store-bought (such as Litehouse brand)
• 1 to 2 teaspoons Sriracha (to taste)
• ½ teaspoon cumin
• ¼ teaspoon coriander
• ½ lime (juiced)
• 4 cups chopped romaine hearts
• 2 cups roughly chopped mixed baby greens
• 2 cups chopped or sliced fully cooked chicken (such as rotisserie chicken)
• 15 ounce can black beans (rinsed and drained)
• 1 cup frozen corn (thawed)
• 1 cup halved cherry or grape tomatoes
• ⅓ cup chopped cilantro leaves
• 1 cup shredded sharp cheddar and/or Monterey Jack cheese
• 1 or 2 avocados (sliced)
• tortilla strips or chips (for garnish, optional)

Instructions

1. In a small bowl or jar, make the Southwest Caesar dressing by whisking together the Caesar dressing, Sriracha, cumin, coriander, and fresh lime juice. Set aside.
2. In a very large salad bowl, combine the chopped romaine hearts and mixed baby greens.
3. Add the chopped chicken, rinsed black beans, thawed corn, halved tomatoes, and chopped cilantro to the bowl with the greens.
4. Pour most of the prepared Southwest Caesar dressing over the salad and toss gently until everything is evenly coated.
5. Sprinkle the shredded cheese over the salad and gently toss one more time.
6. Divide the salad among serving plates or bowls. Top each portion with sliced avocado and, if using, a handful of tortilla strips or crushed tortilla chips. Drizzle with any remaining dressing and serve immediately.

Variations

1. Grilled Chicken: Instead of rotisserie chicken, marinate and grill two chicken breasts, then slice them for a smoky, fresh-cooked element.
2. Warm Version: Sauté the corn and beans in a pan until warm and slightly charred before adding to the salad for a comforting, warm salad bowl.
3. Deconstructed Lunch Jars: Layer the ingredients (dressing on the bottom) in mason jars for a perfect, portable lunch. Simply shake and pour into a bowl to eat.
4. Taco Salad Bowl: Serve the tossed salad in individual, edible bowls made from baked tortillas for a fun, crunchier presentation.

Tips for Success

1. To prevent a soggy salad, always ensure your rinsed beans and thawed corn are well-drained and patted dry with a paper towel before adding.
2. Add the avocado just before serving to keep it from browning and becoming mushy in the tossed salad.
3. Toss the greens and heavier ingredients with the dressing first, then add the cheese and final garnishes. This helps distribute the dressing evenly without crushing the delicate toppings.
4. Taste your Caesar dressing first before adding the spices; if it’s very bold or salty, you may want to start with less Sriracha and lime, then adjust to your preference.

Storage & Reheating

Store any undressed salad components (greens, chicken, beans, corn) separately from the dressing and avocado in airtight containers in the refrigerator for up to 3 days. The dressing will keep for up to a week. Assemble fresh portions when ready to eat. This salad is not recommended for freezing or reheating as a complete dish.

FAQ

Can I make this salad ahead of time?

Yes, prep all the components (chop greens, mix dressing, chop chicken, drain beans, etc.) and store them separately in the fridge. Assemble and dress just before serving for the best texture.

What can I use instead of Sriracha?

Any hot sauce you enjoy will work, such as Cholula or Frank’s RedHot. For a chipotle flavor, use a teaspoon of adobo sauce from a can of chipotles.

Is there a substitute for cilantro?

If you’re not a fan of cilantro, fresh parsley or even chopped green onions make a great herb substitute that won’t overpower the other flavors.

Can I use homemade dressing only?

Absolutely. A rich, anchovy-forward homemade Caesar is fantastic here. Just ensure you have about ¾ cup prepared before adding the Southwest flavorings.

My corn is still frozen. How do I thaw it?

Place the frozen corn in a fine-mesh strainer and run it under cold water for a minute, tossing occasionally. Let it drain thoroughly, then pat dry with a paper towel.

Can I use a different protein?

Yes, leftover grilled steak or shrimp would be delicious substitutes for the chicken. For a vegetarian version, use chickpeas or extra black beans as the protein.