Southwestern Chicken & Veggie Salad

3.75 from 4 votes

A healthy TexMex delight!

Southwestern Chicken & Veggie Salad

Satisfy all your TexMex cravings with this Southwestern Chicken & Veggie Salad! The mouthwatering recipe calls for loads of flavorful veggies, from juicy tomatoes and red onions to chewy corn kernels and buttery avocado. Protein-packed chicken is sliced into warm, golden strips after cooking. Zesty south-of-the-border flavors simmer in with the chicken and veggies, creating layers of yummy goodness.

This comforting meal is a cinch to throw together, but so hearty and delicious! Its endless array of flavors and textures will keep your taste buds interested, even if you enjoy the dish as leftovers for days afterwards.

3.75 from 4 votes

Southwestern Chicken & Veggie Salad

This salad is a comforting bowl of Tex-Mex flavors you and everyone else will love.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 6 people
Serving Size
Course Dinner, Lunch, Salad
Cuisine Tex-Mex
Author SkinnyMs.



  • 1 pound boneless and skinless chicken breasts
  • 3/4 teaspoon sea salt divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon extra virgin olive oil


  • 4 cups romaine lettuce chopped, loosely packed
  • 1 cup corn kernels cooked
  • 1 cup cherry tomatoes halved
  • 1 red onion sliced
  • 1/3 cup salsa
  • 1/2 cup cheddar cheese reduced-fat, shredded
  • 1/2 avocado pitted and peeled
  • 1 1/2 tablespoons lime juice
  • 1/2 cup sour cream



  • Pound the chicken breasts to an even thickness.
  • Season the chicken with 1/2 teaspoon salt, chili powder, paprika, and cayenne.
  • Heat a large skillet over medium heat and add the oil. When shimmering, add the chicken to the pan and cook until it lifts easily with a spatula. Flip, and continue cooking until a thermometer inserted in the center reaches 165 degrees F. Remove from pan and set aside while you make the salad.


  • In a large bowl, toss together the lettuce, corn, tomatoes, onions, salsa, and cheese. Divide salad between 6 plates. Slice the chicken and add it to the salad.
  • Mash the avocado with the lime juice and remaining salt, and add to the salads with the sour cream.

Nutrition Information

Calories: 267kcal | Carbohydrates: 13g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 509mg | Fiber: 3g | Sugar: 4g |
SmartPoints (Freestyle): 8
Keywords dairy-free, Low-Carb

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  1. The recipe description says “Zesty south-of-the-border flavors simmer in the rice and chicken”. I am supposed to add rice somewhere?

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