Southwest Chicken Caesar Salad

Introduction

Imagine the creamy, garlicky punch of a classic Caesar salad colliding with the bold, smoky flavors of the Southwest. This fusion dish gives you the best of both worlds in a single, satisfying meal. You get all the craveable textures and hearty ingredients you love, but with a zesty, south-of-the-border twist that’s perfect for lunch or dinner.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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

In a small bowl, whisk together the Caesar dressing, Sriracha, cumin, coriander, and lime juice. Set aside to let the flavors meld.
In a very large salad bowl, combine the chopped romaine hearts and mixed baby greens.
Arrange the chopped chicken, drained black beans, thawed corn, halved tomatoes, and chopped cilantro on top of the greens.
Just before serving, drizzle the spiced Caesar dressing over the salad and toss gently but thoroughly to coat all ingredients.
Top the tossed salad with the shredded cheese, sliced avocado, and a generous handful of tortilla strips or crushed chips, if using. Serve immediately.

Variations

Warm Chicken Variation: Instead of using pre-cooked cold chicken, season and grill or sauté chicken breasts, let them rest, slice, and add warm to the salad for a different texture and flavor.
Individual Mason Jar Salads: Layer the dressing on the bottom, followed by beans, corn, chicken, tomatoes, greens, and cheese. Seal and store for an easy grab-and-go lunch, shaking to combine when ready to eat.
Full Meal Bowl: Skip the tossing step and serve it as a composed bowl. Layer the greens at the base and artfully arrange all the toppings in sections for a beautiful presentation.
Low-Carb Option: Omit the corn and black beans to reduce carbs, and add extra chicken, cheese, and avocado for a satisfying, high-protein version.

Tips for Success

Prep Ahead: Have all your ingredients chopped and ready to go before you make the dressing. This salad comes together fast at the end.
Dress to Order: Always dress this salad right before serving to keep the greens crisp and the tortilla strips crunchy.
Taste Your Dressing: Adjust the Sriracha in your dressing mix to your preferred heat level before adding it to the salad.
Avocado Timing: Slice and add the avocado at the very last moment to prevent browning.

Storage & Reheating

Store any undressed leftovers (including greens, chicken, and toppings) in separate airtight containers in the refrigerator for up to 2 days. The dressing will keep for up to 5 days. Assembled salad does not store well. There is no need to reheat; enjoy the components cold.

FAQ

Can I make this salad ahead of time?

Yes, but keep all components separate. Combine everything except the dressing, avocado, and tortilla strips just before serving for best results.

What can I use if I don’t have rotisserie chicken?

You can use any cooked chicken—grilled, baked, or poached. Leftover chicken from last night’s dinner works perfectly.

Is there a substitute for Sriracha?

You can use another hot sauce like Cholula or Frank’s RedHot, or even a pinch of cayenne pepper for heat.

Can I use a different type of bean?

Yes, pinto beans or kidney beans would be a fine substitute for the black beans.

My family doesn’t like cilantro. What can I use instead?

Fresh parsley makes a great, mild substitute, or you can simply omit it altogether.

How do I thaw frozen corn quickly?

Place the frozen corn in a colander and run cold water over it for a minute or two, or microwave it for 30-60 seconds.