Southwest Chicken Caesar Salad

Introduction

Give your classic Caesar salad a bold, flavorful twist with this Southwest Chicken Caesar Salad. You’ll love the combination of creamy, zesty dressing kicked up with warm spices and the satisfying mix of hearty beans, fresh corn, and cool, crisp greens. It’s a perfect, protein-packed meal that comes together quickly for a weeknight dinner or impressive potluck contribution.

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 or jar, prepare the Southwest Caesar dressing. Combine the ¾ cup Caesar dressing, 1 to 2 teaspoons Sriracha, ½ teaspoon cumin, ¼ teaspoon coriander, and the juice from ½ a lime. Whisk or shake until well blended. Taste and adjust Sriracha for more heat if desired. Set aside.
In a very large salad bowl, combine the 4 cups chopped romaine hearts and 2 cups mixed baby greens.
Add the 2 cups chicken, the drained and rinsed black beans, 1 cup thawed corn, and 1 cup halved tomatoes to the bowl with the greens.
Drizzle most of the prepared Southwest Caesar dressing over the salad. Gently toss until all ingredients are evenly coated, adding more dressing if needed.
Top the tossed salad with ⅓ cup chopped cilantro, 1 cup shredded cheese, and the sliced avocado(s). Garnish with tortilla strips or chips if using. Serve immediately.

Variations

Wrap it up: Serve the salad as a filling for large flour tortillas to make hearty Southwest Caesar wraps.
Grilled Chicken: Instead of using pre-cooked chicken, grill two chicken breasts seasoned with salt, pepper, and a pinch of cumin, then slice.
Deconstructed Bowls: For meal prep or to keep components crisp, layer the ingredients in bowls without tossing, with the dressing served on the side.
Vegetarian: Omit the chicken and add an extra can of black beans or a cup of roasted chickpeas for protein.

Tips for Success

For maximum crispness, rinse your greens in cold water and use a salad spinner to dry them thoroughly before assembling.
Thaw frozen corn quickly by running it under cool water in a colander; pat dry with a paper towel to prevent the salad from getting soggy.
Add the avocado just before serving to prevent it from browning. A spritz of lime juice over the slices can help if you need to prep it a bit early.
If using a thick, store-bought Caesar dressing, you may want to thin the final Southwest dressing with a teaspoon of water or extra lime juice for easier tossing.

Storage & Reheating

Store undressed components separately in airtight containers in the refrigerator for up to 3 days. The dressing can be stored in a jar for up to 5 days. Since this salad doesn’t reheat well as a tossed dish, assemble individual portions fresh when ready to eat.

FAQ

Can I make the dressing ahead of time?

Absolutely. The flavors in the Southwest Caesar dressing meld and improve when made a day in advance. Store it in the refrigerator.

What can I use instead of Sriracha?

You can use another hot sauce like Cholula or Frank’s RedHot, or a pinch of cayenne pepper. Start with less, taste, and adjust.

Is there a substitute for cilantro?

If you dislike cilantro, fresh parsley makes a good, mild substitute, or you can simply omit it.

Can I use fresh corn instead of frozen?

Yes. You’ll need about 1-2 ears of corn. Cook the kernels in boiling water for 2-3 minutes, then drain and cool before adding to the salad.

How do I keep the tortilla strips crunchy?

Add them as a garnish to individual servings rather than tossing them into the whole salad bowl, which prevents them from getting soggy from the dressing.

Can I use a different type of lettuce?

Romaine provides the classic Caesar crunch, but you can use all mixed greens or even chopped kale (massaged first) if you prefer.