The perfect protein-packed recipe for easy lunches! Designed to be scooped with chips, this lightened-up southwest chicken salad with spicy ranch dressing is filling, flavor-packed, and perfect for meal prep. You’ll also love my bacon ranch chicken salad and jalapeno popper chicken salad.

Southwest chicken salad in a serving bowl with lime wedges.

A protein-packed lunch you can scoop with chips

  1. Salad, but make it filling. The beauty of this Southwest chicken salad is that it provides protein, fiber, and flavor for a super filling and satisfying lunch. Explore my other high fiber recipes or high-protein recipes.
  2. Perfect for meal prep. This salad gets even better as it sits in the fridge, making it the perfect make-ahead lunch to pack to-go or work-from-home.
  3. Scoopable. A salad you can scoop with chips is the most satisfying and fun to eat. This chicken salad was designed to be a protein-packed dip to eat with tortilla chips or your favorite crackers. And yes, it’s still balanced enough to make a healthy lunch!

Chicken salad is one of my favorite meal prep lunches as a Registered Dietitian. If you love them as much as I do, try my jalapeno popper chicken salad, bacon ranch chicken salad, or this apple chicken salad.

Important ingredient notes

Labeled photo of ingredients for southwest chicken salad displayed in small bowls on a marble counter.
  • Rotisserie chicken: I like to use rotisserie chicken as the base for chicken salads because it’s super easy, and way more flavorful than what most of us can whip up at home. If you make your own shredded chicken, you may find you need extra seasonings.
  • Greek yogurt and mayonnaise: I used a mix of Greek yogurt and mayonnaise for a lighter chicken salad that still has the satisfying richness that only mayo can bring. I tested to find the perfect ratio — and this is it!
  • Taco seasoning and ranch powder: Brand matters here! I like the spicy Siete taco seasoning, and the Hidden Valley ranch powder best. You can use any brand, but make sure you like the taste!

Scroll down for the full ingredients list and detailed instructions.

How to make Southwest chicken salad

Southwest dressing in a small bowl with a spoon.

Step 1: Whisk dressing in a bowl.

Ingredients for southwest chicken salad in a large mixing bowl.

Step 2: Add all salad ingredients to a large bowl.

Southwest dressing being poured over top of southwest chicken salad ingredients in a large bowl.

Step 3: Pour dressing on top and mix.

Southwest chicken salad being scooped with a tortilla chip with a woman's hand.

Step 4: Serve with your favorite tortilla chips or crackers, and enjoy!

Want to browse more easy dietitian-made recipes? Explore my easy bean recipes, healthy chicken recipes, or filling salad recipes.

Expert tips

  1. Chill in the fridge. If you can, refrigerate this chicken salad for at least an hour before serving. This helps the texture settle and the flavors come together.
  2. Mix before serving. Some juices may settle at the bottom of the bowl as it sits in the fridge. Give everything a quick mix before packing to-go or serving to ensure maximum flavor in every bite.
  3. Serve with chips. This southwest chicken salad was designed to be scooped with crunchy tortilla chips or crackers. Skip the bread or wrap and scoop it up!

More protein-packed salads

Explore more of my favorite healthy and filling salad recipes.

If you tried this southwest chicken salad, please leave a 5-star rating ⭐️ and comment below! And don’t forget to follow me on Instagram.

Southwest chicken salad in a serving bowl with lime wedges.
5 from 1 vote

Southwest Chicken Salad

Yield: 5 servings
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Designed to be scooped with chips, this lightened-up southwest chicken salad with spicy ranch dressing is filling, flavor-packed, and perfect for meal prep lunches.
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Ingredients
 

Salad Base

  • 4 cups small diced rotisserie chicken, skin and bones removed
  • 5 green onions, sliced thin
  • 2 jalapeños with seeds removed, diced small
  • 1 medium bell pepper, diced small
  • 1 cup canned black beans, drained and rinsed
  • ½ cup canned corn, drained and rinsed

Southwest Ranch Dressing

  • ¾ cup plain Greek yogurt, I used non-fat
  • ¼ cup mayonnaise
  • ¼ cup salsa, I prefer medium or hot
  • ½ lime, juiced
  • 1 Tbsp taco seasoning, I like the spicy Siete taco seasoning
  • ½ Tbsp ranch seasoning powder, I use Hidden Valley
  • salt, to taste

Equipment

Instructions
 

  • To a medium bowl or large measuring cup, add all ingredients for the southwest ranch dressing. Stir until combined and set aside.
  • To a large mixing bowl, add chicken, green onions, jalapeno, bell pepper, black beans, and corn.
  • Add dressing and toss everything until well-coated and combined. Taste, and add salt as needed. You’re also welcome to adjust the lime juice to taste.
  • For best results, refrigerate for at least an hour before serving. Stir before eating in case any liquid has fallen to the bottom. Enjoy!
Calories: 319kcal, Carbohydrates: 13g, Protein: 39g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 106mg, Sodium: 749mg, Potassium: 623mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1007IU, Vitamin C: 36mg, Calcium: 78mg, Iron: 2mg
Cuisine: American
Course: Lunch
Author: Miranda Galati, MHSc, RD