Easy Southwest Chicken Salad

This satisfying southwest salad turns lunchtime into the most flavorful part of the day. Our Easy Southwest Chicken Salad is packed with oven-baked chicken seasoned with Old El Paso™ Original Taco Seasoning Mix, corn salsa, avocado, tomato, black beans and crisp lettuce. Old El Paso™ Creamy Salsa Verde Sauce adds some zip to finish it off. Talk about tasty! You'll be making this Easy Southwest Chicken Salad recipe again and again for lunch or a lighter dinner.
Prep 20 Minutes
Total Time 55 Minutes
Servings 4

Ingredient List

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts
  • 4 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 cup frozen corn, cooked, drained and cooled
  • 1/3 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 6 cups chopped romaine lettuce
  • 1 medium avocado, pitted, peeled and coarsely chopped
  • 1 cup canned black beans, drained, rinsed
  • 1/2 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1/2 cup halved cherry tomatoes
  • 1 cup from 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce
  • Tortilla chips and lime wedges, if desired
Recipe Continues Below


  1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush oil on both sides of chicken; rub all over with taco seasoning mix. Place in baking dish.
  2. Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 15 minutes. Slice cooked chicken.
  3. Meanwhile, in small bowl, mix cooked corn, red onion, cilantro, lime juice and salt until blended; refrigerate until ready to use.
  4. When ready to serve, divide lettuce among 4 salad bowls. Top with sliced chicken, avocado, black beans, cheese, tomatoes and corn mixture. Drizzle sauce over top. Serve with tortilla chips and lime wedges.

Expert Tips

  • Chicken can be served while still warm or chilled for this easy homemade southwest salad. If using later, store cooked, cooled chicken, covered, in refrigerator, and use within 2 to 3 days.
  • Try drizzling Old El Paso™ Zesty Ranch Sauce on top of your southwest chopped salad.
  • To dice avocado for this southwest salad recipe, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado, cut side down, on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
  • When using raw red onions, rinsing the chopped onions under cold water helps take the “bite” out of the otherwise strong flavor.


  • 1 Serving Calories 550 (Calories from Fat 280);  Total Fat 31g (Saturated Fat 5g ,Trans Fat 0g);  Cholesterol 85mg;  Sodium 1060mg;  Potassium 900mg;  Total Carbohydrate 33g (Dietary Fiber 10g ,Sugars 4g);  Protein 35g
  • % Daily Value: Vitamin A 130%;  Vitamin C 10%;  Calcium 15%;  Iron 20%
  • Exchanges: 1 1/2 Other Carbohydrate;  2 Vegetable;  4 Very Lean Meat;  1/2 High-Fat Meat;  5 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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