Southwest Chicken Caesar Salad

Introduction

This Southwest Chicken Caesar Salad takes a classic and gives it a bold, flavorful twist. You’ll combine the creamy, tangy notes of Caesar dressing with the smoky spices and fresh ingredients of Southwestern cuisine. It’s a hearty, satisfying meal that comes together quickly, perfect for lunch, dinner, or even a potluck.

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 fresh lime juice. Set this Southwest Caesar dressing aside.
In a very large bowl, combine the chopped romaine hearts and mixed baby greens.
To the greens, add the chicken, black beans, thawed corn, halved tomatoes, and chopped cilantro. Toss gently to combine.
Pour the prepared Southwest Caesar dressing over the salad and toss until everything is evenly coated.
Sprinkle the shredded cheese over the salad and top with sliced avocado.
Serve immediately, garnished with tortilla strips or chips if desired.

Variations

Salad Bowl Style: Layer all ingredients in individual bowls instead of tossing in one large bowl for a beautiful, restaurant-style presentation.
Warm Salad: Sauté the thawed corn and drained black beans in a dry skillet for a few minutes before adding to the salad for a warm, toasted flavor.
Make it a Wrap or Taco: Scoop a portion of the finished salad into a large tortilla or stuff it into crispy taco shells for a handheld meal.
Extra Crunch: Skip the tortilla strips and crush a handful of plain tortilla chips directly over the salad for garnish.

Tips for Success

Always prepare your dressing first to allow the flavors to meld while you assemble the rest of the salad.
To quickly thaw frozen corn, place it in a colander and rinse under cold water for a minute, then drain well.
For the best texture and to prevent wilting, only dress the amount of salad you plan to serve immediately.
Taste your dressing after adding 1 teaspoon of Sriracha and decide if you want the full 2 teaspoons for more heat.

Storage & Reheating

Store undressed salad components (greens, chicken mixture, cheese, avocado, and dressing) separately in airtight containers in the refrigerator for up to 3 days. The dressed salad will not store well. Since the chicken is pre-cooked, no reheating is necessary—simply assemble fresh portions when ready to eat.

FAQ

Can I make this salad ahead of time?

Yes, you can prep all components (chopping veggies, mixing dressing, shredding chicken) up to a day in advance. Store everything separately and assemble just before serving.

Can I use grilled chicken instead of rotisserie chicken?

Absolutely. About 1.5 pounds of grilled chicken breast, cooled and sliced, works perfectly.

I don’t like cilantro. What can I use instead?

You can simply omit it, or substitute with flat-leaf parsley or a small amount of sliced green onions for a different fresh flavor.

What if my dressing seems too thick?

The lime juice will help thin it slightly. If needed, you can add a teaspoon of water or buttermilk to reach your desired consistency.

Can I use a different cheese?

Yes, cotija cheese or a Mexican blend would also be excellent choices in place of the cheddar or Monterey Jack.

How do I keep the avocado from browning?

Slice the avocado fresh for each serving. If prepping ahead, toss the slices with a little extra lime juice from the recipe and store them tightly wrapped in the fridge.