Have you ever just craved a good salad for dinner??

Maybe you haven’t been eating the healthiest lately or maybe the weather has been super nice out and you just need something cool & refreshing.

No matter the case, if you’ve been looking for a great salad recipe that will please the whole family, then look no further. (Seriously…I made enough for what I thought was the rest of the week and we ate it all in one sitting!)

Southwest BBQ Chicken Salad

This Southwest BBQ Salad is as fresh and flavorful as they come! Topped with juicy chicken, tangy bbq sauce and sweet pineapple, this dish is great for a busy weeknight or an afternoon of entertaining.

Tips for the perfect southwest salad:
  • You can cook the chicken breasts any way you like, but in our house we love to marinade it with a quick homemade rub, throw it on the grill and slather on the BBQ sauce right as it comes off the heat.
  • The recipe calls for a cup of corn. Again, we love to grill a few ears of corn on the cob instead of using a can – the flavor difference is delectable.
  • Doubtful that you’ll have leftovers (because it’s that good) but these ingredients work great stuffed in a tortilla to make a Southwest Chicken Wrap on Day 2 or 3!

Enjoy! And if you give the below recipe a try, let me know! Snap a picture and tag me on facebook or instagram

Southwest Chicken Salad

Food & Drink

Servings: 2-4 Servings

Southwest Chicken Salad


  • 2 boneless skinless chicken breasts
  • 6 c. romaine lettuce, washed and dried
  • 1 c. of corn, drained and rinsed
  • 1 c. of black beans, drained and rinsed (optional)
  • 1 red onion, chopped
  • 1 roma tomato, diced (optional)
  • 1 ripe avocado, diced
  • 1 c. pineapple chunks
  • 1/4 c. shredded cheese
  • 1/2 c. of tortilla strips (optional)
  • Tangy BBQ Sauce
  • Creamy Ranch Dressing


  1. Grill chicken for 5-7 minutes per side, or until chicken is cooked through. Baste with your choice of tangy BBQ sauce. Let rest for 10 minutes before slicing.
  2. Assemble the salad, tossing the romaine lettuce in a large bowl and adding the corn, black beans, onion, tomato, avocado and pineapple chunks. Sprinkle with cheddar cheese and lay atop the chicken breast. Drizzle on the ranch dressing and add a little bit more of the BBQ sauce as well.
  3. Top with tortilla strips and serve immediately.