Southwest Salad with BBQ Chicken
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This southwest salad with BBQ chicken is a protein-packed, flavor-loaded salad made with tender barbecue chicken, butter lettuce, black beans, avocado, corn, queso fresco, and a bright cilantro lime dressing. It’s an easy, satisfying meal that balances smoky, fresh, creamy, and tangy flavors in every bite. Perfect for lunch or dinner, this recipe is great for meal prep and weeknight meals alike. Serve it with tortilla chips and guacamole for a complete spread. Looking for more healthy meal inspo? Check out my little green salad with green goddess dressing or this tomato, avocado, & mozzarella salad.
Why You’ll Love This Recipe
- Great for meal prep – Components can be prepped ahead for quick lunches and dinners.
- Protein-packed – BBQ chicken and black beans make this salad hearty and satisfying.
- Big flavor – Smoky, tangy, creamy, and fresh elements create balanced flavor in every bite.
Swaps and Substitutions
- Chicken thighs: Substitute with chicken breast, rotisserie chicken, or grilled shrimp.
- Butter lettuce: Swap with romaine, mixed greens, or chopped iceberg.
- Queso fresco: Substitute with cotija, feta, or shredded cheddar.
- Black beans: Use pinto beans or omit if preferred.
- BBQ sauce: Use chipotle barbecue sauce for extra smoky heat.
Pro Tip
If using chicken breasts instead of thighs, pound them to an even thickness before cooking so they cook more evenly and stay tender.
Key Ingredients in This Recipe
- Chicken thighs – Chicken thighs are one of the more inexpensive cuts of chicken so it’s the perfect choice when cooking for a large number of people. I also love how tender they are after they are cooked in BBQ chicken.
- BBQ Sauce – Make your own BBQ sauce using my recipe here or use your favorite store-bought sauce for this recipe.
- Butter lettuce – Butter lettuce (which includes Boston and Bibb lettuce) has tender, thin leaves that are almost silky in texture. I love using this delicate lettuce for this salad though it can easily be swapped with romaine.
- Fire roasted corn – While you can certainly make your own fire roasted corn for this recipe I typically buy a bag of frozen fire-roasted corn and thaw it to toss in the salad.
- Queso fresco – Queso fresco is a soft cow’s milk cheese used in Mexican dishes to balance spicy flavors.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Southwest Salad with BBQ Chicken Salad (Step-by-Step)
Place all of the ingredients for the dressing in a small mixing bowl and whisk until all ingredients are combined.
Place the butter lettuce in a large mixing bowl. Next, add dressing to the salad, 2 tablespoons at a time and toss until all lettuce is lightly and evenly coated. Add the green onions, corn, black beans and avocado then toss to combine. Divide the salad evenly into bowls, top each with some of the chicken and queso fresco. Serve immediately.
How to Serve a Southwest Salad with BBQ Chicken Salad
- As a main dish: Serve in large bowls for lunch or dinner.
- For meal prep: Store components separately and assemble before serving.
- With sides: Pair with tortilla chips, guacamole, or elote-style corn.
- For entertaining: Serve as a build-your-own salad bar with toppings on the side.
How to Store a Southwest Salad with BBQ Chicken Salad
- Refrigerator: Store undressed salad components separately for up to 4 days.
- Dressing: Refrigerate in a sealed jar for up to 5 days.
- Chicken: Store cooked BBQ chicken in an airtight container for up to 4 days.
- Assembled salad: Best eaten immediately once dressed.
How to Skip the Grill and Make Chicken Thighs in a Pan
Heat a cast iron skillet over medium-high heat. Add a bit of vegetable oil and heat through. Add the chicken thighs, working in batches if needed. Cook them until the sauce caramelizes, about 5 minutes. Flip the chicken and continue to cook until completely cooked through, about an additional 5 minutes.
FAQ – Frequently Asked Questions
Southwest salad can be a healthy meal because it includes lean protein, vegetables, healthy fats, and fiber-rich beans.
Yes, rotisserie chicken is an easy substitute for grilled BBQ chicken in southwest salad.
Cilantro lime vinaigrette, chipotle ranch, or avocado dressing pair especially well with southwest salad.
Yes, southwest salad is great for meal prep when the ingredients are stored separately and assembled just before serving.
Other Recipes to Try
If you loved this meal prep-friendly Southwest salad, check out the following recipes next:
- The Best Simple Vinaigrette Recipe
- Spicy Green Herbed Crispy Rice Sweet Potato Bowl with Spicy Yogurt
- Little Gem Salad with Green Goddess Dressing
- BBQ Chicken Chopped Salad
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Southwest Salad with BBQ Chicken
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Ingredients:
For the dressing:
- 2 tablespoons fresh lime juice
- 2 garlic cloves, minced
- ¾ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 6 tablespoons extra-virgin olive oil
- ½ cup cilantro, chopped
For the chicken:
- ½ pound boneless, skinless chicken thighs
- 1/3 cup BBQ sauce (I use Sweet Baby Ray’s®)
For the salad:
- 10 ounces butter lettuce, washed and torn into bite-size pieces
- 2 green onions, thinly sliced
- 1 avocado, peeled, pit removed and diced
- ½ cup fire-roasted corn
- ½ cup black beans, rinsed and drained
- ¼ cup crumbled queso fresco
Instructions:
For the dressing:
- Place all of the ingredients for the dressing in a small mixing bowl and whisk until all ingredients are combined.
For the chicken:
- Heat the grill to high. Brush the chicken with the barbecue sauce until completely coated. Grill the chicken until completely cooked through.
- Remove the chicken from grill and let stand on a cutting board for 5 minutes. When cool to the touch cut the chicken into 1” pieces.
To assemble the salad:
- Place the butter lettuce in a large mixing bowl. Add dressing to the salad, 2 tablespoons at a time and toss until all lettuce is lightly and evenly coated.
- Add the green onions, corn, black beans and avocado then toss to combine.
- Divide the salad evenly into bowls, top each with some of the chicken and queso fresco. Serve immediately.
Notes:
Nutrition:
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I love salad but haven’t found a restaurant that is my go to salad place. This is way better than any restaurant salad and I saved money by not going out! Win/win