Barbecue Lime Southwest Chicken Salad

Looking for a fresh twist on classic chicken salad? This Southwest Chicken Salad takes the comfort of traditional chicken salad and infuses it with bold, zesty flavors from black beans, corn, jalapeños, cilantro, and a smoky BBQ-lime dressing.

I’ve always been a big fan of chicken salad. It’s delicious, nutritious, and endlessly versatile, making it a wonderfully easy lunch.

I’m also equally obsessed with the bold, zesty flavors of Southwest cooking: smoky BBQ sauce, sweet corn, black beans, cilantro, and a little kick of jalapeño.

This recipe is where the two come together. It’s everything I love about classic chicken salad, but with the vibrant energy of a Southwest salad.

I make it when I want something quick and satisfying that doesn’t feel boring. It’s perfect in a wrap, piled onto a sandwich, or, my personal favorite, scooped with crunchy tortilla chips.

And if you love chicken salad as much as I do, then you’ll have to check out our collection of recipes:

• Easy Dill Pickle Chicken Salad
• The Best Chicken Salad with Grapes, Pecans & Tarragon
• High-Protein Buffalo Chicken Salad
• Curry Chicken Salad with Toasted Almonds & Dried Blueberries
• Creamy Honey Mustard Chicken Salad
• Healthy Apple Walnut Chicken Salad
• Caesar-Inspired Chicken Salad
• Cranberry Pecan Chicken Salad

Why You’ll Love This Southwest Chicken Salad

If you love chicken salad but want something with big, bold flavors, this Southwest-inspired version is going to be your new favorite.

• High-protein – Shredded chicken and black beans make this salad packed with 32 grams of protein.
• Balanced nutrition – Packed with protein, fiber, and healthy fats, it keeps you full and energized.
• Easy to make – Simple ingredients, minimal prep, and ready in under 40 minutes or 20 if you use a rotisserie chicken.
• Packed with flavor – Smoky, tangy, and fresh. Plus, it only gets better after a day in the fridge.
• Meal prep friendly – Perfect for making ahead and enjoying in wraps, sandwiches, or with tortilla chips all week.

Love chicken salad as much as I do? Try my spiced-up Curry Chicken Salad with Toasted Almonds & Dried Blueberries next. It’s full of warm flavor and crunch.

Ingredients You’ll Need

• Chicken breasts: Boneless, skinless, poached until tender and shredded (or use rotisserie chicken for convenience).
• Black beans & corn: A hearty, protein- and fiber-rich combo with a touch of sweetness and crunch.
• Cherry tomatoes & jalapeños: Juicy freshness balanced with a little heat (remove seeds for milder spice).
• Green onions & cilantro: Bright, herby flavor that keeps the salad light and zesty.
• Cheddar or pepper jack cheese: Creamy and sharp, with an optional extra kick from pepper jack.
• Greek yogurt & mayonnaise: A creamy, tangy base with just the right richness.
• BBQ sauce & lime juice: Smoky-sweet and citrusy for bold Southwest flavor.
• Chili powder, smoked paprika, cumin & garlic powder: Earthy, savory seasonings that tie it all together.

Looking for another high-protein chicken salad option? My Buffalo Chicken Salad is a reader favorite!

How to Make Southwest Chicken Salad

Making this recipe is super simple, and most of the time is hands-off while the chicken poaches. Here’s how it comes together:

Cook the chicken: Place chicken breasts in a pot, cover with water or broth, and simmer until cooked through. Once cooled slightly, shred with two forks or a hand mixer. You can also skip this step and use rotisserie chicken.

Make the dressing: While the chicken cooks, whisk together Greek yogurt, mayonnaise, BBQ sauce, lime juice, and the spices (chili powder, smoked paprika, cumin, garlic powder, and salt) in a large bowl.

Add the mix-ins: Chop your cherry tomatoes, dice the jalapeños, slice the green onions, and roughly chop the cilantro. Rinse and drain the black beans and corn. Add them all to the bowl with the dressing, along with the shredded chicken. Mix until everything is evenly coated.

For best results, cover and refrigerate for at least 30 minutes so the flavors can meld. Serve in wraps, sandwiches, lettuce cups, or with tortilla chips.

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Serving Suggestions

This chicken salad is so versatile and you can enjoy it in so many fun ways.

• Wrap it up: Spoon into tortillas with crisp lettuce for a quick and satisfying wrap.
• Pile it on toast: Serve open-faced on crusty bread or sandwich between slices for an easy lunch.
• Scoop with lettuce cups: Use romaine or butter lettuce leaves for a light, low-carb option.
• Turn it into a bowl: Add a scoop over mixed greens with avocado and crushed tortilla chips for a Southwest-style salad bowl.
• Scoop it up with tortilla chips: My favorite way to eat it — scooped up like a creamy, hearty dip.

FAQ