Table of Contents
This vibrant Gluten free Southwest Chicken Salad packs bold flavors and satisfying crunch into every bite. It’s the perfect make-ahead meal for busy weeknights or your next potluck!
Little Story
This Gluten free Southwest Chicken Salad recipe reminds me of sunny Arizona afternoons at my abuela’s kitchen table. She’d make huge batches with whatever veggies were fresh, always insisting the lime juice was the magic touch. I’ve kept her spirit alive by making this gluten-free version just as colorful and twice as easy!
Get Ready to Cook
Let’s whip up this fresh Gluten free Southwest Chicken Salad that’ll make your taste buds dance!
What to Expect
- Time: 20 minutes (plus optional chilling)
- Difficulty: Super easy!
Before You Begin
Pro Tip: Rinse beans thoroughly to remove excess starch. Prep all veggies before mixing to keep your gluten free Southwest chicken salad crisp!
Ingredients You’ll Need
| Amount | Ingredient |
|---|---|
| 2 cans | chicken drained and flaked OR 2 cups shredded rotisserie chicken |
| 1/2 cup | corn (canned or thawed from frozen) |
| 1/2 cup | canned black beans (rinsed and drained) |
| 1/3 cup | red bell pepper (finely diced) |
| 1/4 cup | red onion or green onions (finely diced) |
| 1/4 cup | fresh cilantro (chopped) |
| 1 small | avocado (diced – add just before serving) |
| – | Juice of 1 lime |
| Dressing: | |
| 1/2 cup | mayo or Greek yogurt |
| 1 tsp | hot sauce or chipotle sauce |
| 1/2 tsp | cumin |
| 1/4 tsp | smoked paprika |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
Step-by-Step Guide
- In a large bowl, combine chicken, corn, black beans, red bell pepper, cumin, paprika, salt, and pepper.
- Add diced avocado, lime juice, mayo/Greek yogurt, cilantro, and hot sauce.
- Mix thoroughly until all ingredients are evenly coated.
- Optionally refrigerate for 15+ minutes to enhance flavors.
- Serve with tortilla chips, on crostini, in lettuce cups, or wraps.
Pointers for Perfection & How to Store
Storage Tip: Keep gluten free Southwest chicken salad in an airtight container for up to 3 days. Add avocado right before serving to prevent browning.
Love southwest flavors? Try this related dish: Gluten Free Street Corn Chicken Bowl Recipe
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Gluten Free Southwest Chicken Salad
- Total Time: 25
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Southwest Chicken Salad is a flavor-packed meal that combines warm, seasoned chicken with crisp fresh veggies. Sautéed peppers, onions, corn, and black beans are tossed with tender chicken strips and melted cheddar, then served over a bed of cool lettuce. Finished with a zesty lime-ranch dressing, it is a high-protein lunch or dinner that comes together in under 30 minutes.
Ingredients
1 lb boneless, skinless chicken breasts, sliced into thin strips
2 tablespoons olive oil
2 teaspoons gluten-free taco seasoning
1 tablespoon garlic powder
1 red bell pepper, chopped
1 red onion, chopped
1 cup corn (canned, fresh, or frozen)
1 cup black beans, rinsed and drained
4 slices cheddar cheese (or 1/2 cup shredded)
3 cups chopped romaine lettuce or spring mix
3 tablespoons gluten-free ranch dressing
1 lime, juiced
1/2 cup cooked white rice (optional, for a heartier bowl)
Instructions
1. Season Chicken: Slice the chicken breasts into thin strips. In a bowl, toss the chicken with the taco seasoning and garlic powder until every piece is well coated.
2. Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
3. Sauté Veggies: In the same skillet (don’t wipe it out!), add the chopped red bell pepper and red onion. Sauté for 5–7 minutes until the vegetables begin to soften and pick up the flavor bits from the pan.
4. Combine: Add the cooked chicken back into the skillet. Stir in the corn and black beans. Cook for another 1–2 minutes until everything is heated through.
5. Melt Cheese: Lay the cheddar cheese slices (or sprinkle shredded cheese) over the top of the chicken and vegetable mixture. Let it sit for about 1 minute until the cheese begins to melt.
6. Assemble: Divide the fresh chopped lettuce among serving bowls. Top with the warm chicken, vegetable, and cheese mixture.
7. Dress & Serve: Drizzle the ranch dressing over the salads and squeeze fresh lime juice on top. Serve immediately.
Notes
Meal Prep: This salad holds up well for meal prep. Store the cooked chicken and veggie mixture in a separate container from the lettuce. Reheat the chicken mix slightly before adding it to the greens.
Dairy-Free Option: Substitute the cheddar cheese with a dairy-free alternative and use a dairy-free ranch dressing.
Rice Bowl: To make this even more filling, add the optional cooked white rice to the bowl along with the lettuce.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: American (Southwest)
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6
- Sodium: 680
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 7
- Protein: 35
- Cholesterol: 85
Your Burning Questions Answered!
1. Can I make Gluten free Southwest Chicken Salad dairy-free?
Absolutely! Swap Greek yogurt for dairy-free mayo or avocado crema.
2. How long does this gluten-free chicken salad last?
3 days refrigerated – perfect for meal prep!
3. Is this Gluten free Southwest Chicken Salad safe for celiac diets?
Yes! Just verify all packaged ingredients (like hot sauce) are certified gluten-free.
Dig In & Enjoy!
This Gluten free Southwest Chicken Salad celebrates bright flavors without compromise. Whether you’re gluten-sensitive or just craving fresh eats, it delivers serious satisfaction. For more delicious ideas, follow me on Pinterest.