Southwestern Salad with Spicy Chipotle Crema

This Southwestern Salad has incredible, bold flavor and it’s so easy to make! Perfectly seasoned chicken, pico, beans, corn, peppers, and creamy avocado all combine with zesty lime and a smoky and spicy chipotle crema.

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It may not be spring yet, but it doesn’t mean we can’t spice up the cold, gray days with a fresh, vibrant, and delicious salad. In fact, it means we absolutely should! A southwestern one, loaded up with all the goodies – beans, sweet corn, red peppers, cilantro, pico, avocado, cheddar… ALL the goodies! Not to mention, my southwestern seasoning for the chicken has perfect smokiness and spice – all things we look for in the perfect salad. To finish, top it all with crispy tortilla strips and my chipotle crema – a delicious sour cream based dressing.

It has honestly been the craziest week to date… I’ve been running all around town picking out new flooring and paint for our remodel project. Caleb has been working late nights at the house – every single night. It’s definitely been one of those eating-lunch-on-the-go and getting-take-out kind of weeks. But, we are getting by… mostly on sandwiches, salads, and any other easy and quick meal options!

I’d be happy if THIS salad was an every week kind of option! And it’s certainly a delicious way to fit more veggies into your diet. Mexican inspired salads like this are for sure one of our favorites. They’re super filling, nutritious, flavorful, and importantly – quite easy!

Life Saving Tip: prep your chicken ahead of time. Even better, I like to make a big batch of grilled seasoned chicken breasts and freeze them in 2 serving portions, so when salad night comes around, cooking is a breeze. Don’t worry – there is not really a difference in taste or texture when you freeze it, especially when served in a salad like this. With a one year old baby girl, this little trick is a huge help!

What You Will Need to make a Southwestern Salad

• For the chicken: boneless, skinless, medium size chicken breasts; taco or fajita seasoning or my homemade southwestern seasoning; avocado or olive oil.
• For the salad base: hearts of romaine, red bell pepper, black beans, sweet corn, cilantro, avocado, cheddar, tortilla strips
• Pico de gallo: use a mild or a medium variety if you like spice. You can find this in the fresh refrigerated section, closer to produce, typically. I recommend my quick and easy homemade pico.
• Crema: sour cream, chipotle peppers in adobo sauce, lime juice, and sea salt.

If you’re not a fan of corn, beans, or any of the above, feel free to leave it out. This salad is loaded full of delicious things, so you can leave something out with no worries and still get an amazing result! For a vegetarian option, or for simplicity, leave out the chicken.

How to Make the Best Southwestern Salad

Let’s start with the components that help to build those bold and wonderful flavors in the salad: the seasoned chicken, pico, and the chipotle crema.

Season your chicken breasts all over with my fajita spice mix and cook in the skillet with a bit of oil until cooked through, on each side. Alternatively, use other grilled or pulled rotisserie chicken!

The pico de gallo is similar to a salsa, with lots of tomatoes, onions, and cilantro – this adds amazing flavor to the salad. Definitely use my quick and easy pico de gallo recipe if you have a little extra time. It’s another family recipe we almost always use for our tacos.

Drizzling the salad with a homemade chipotle crema will take your salad to a whole new level. So much that it might make your whole mouth feel on fire🔥 …but only if you do what I did and put too much chipotle pepper into your crema. And no surprise… Caleb was fine with this level of heat.

Combine the sour cream, chipotle peppers in adobo sauce, lime juice, and salt in a blender. Blend it all very well. You want it super smooth. A note on the peppers – use about a teaspoon for mild, 2 teaspoons for medium/spicy and more if you’re brave… I make sure to use both the adobo sauce and chipotle pepper when I measure it out.

Time to assemble! Combine all the chopped goodness in a large salad bowl…

Top with sliced avocado, cheddar, tortilla strips, and our delicious chicken. Drizzle some crema on top and enjoy!

Important tips for success

• Ensure the chicken breasts are an even thickness before cooking. You may place them between two pieces of plastic wrap and pound them with a meat tenderizer.
• Use more chipotle peppers in adobo sauce for a spicier salad; however, keep in mind the peppers are extremely spicy so a little goes a long way.
• If using homemade pico, make sure to drain the juices.
• You may store leftovers for up to 2 days, but be sure to slice avocado, drizzle with crema, and sprinkle with tortilla strips right before enjoying.

How did your Southwestern Salad come out? I can’t wait to hear about it in the comments section!

Other Delicious Salads You might Like

• Caprese Avocado Salad with a Balsamic Drizzle – fresh, light, and fragrant salad with the perfect sweet balsamic drizzle.

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