Southwest Chicken Salad Bowls (Fresh, Flavor-Packed & Satisfying)

 

Fresh Southwest Chicken Salad Bowls that are light but satisfying, packed with bold seasoning, crisp veggies, and citrusy flavor—perfect for a New Year reset.

Southwest Chicken Salad Bowls (Fresh, Flavor-Packed & Satisfying)

I’m continuing my wave of lighter yet satisfying bowls. My last post brought you Greek Meatball Bowls with Tzatziki and Greek Salad, and it was such a hit! Today, we’re switching gears to something smoky, fresh, and bold: Southwest Chicken Salad Bowls. These bowls are packed with crisp lettuce, juicy cherry tomatoes, creamy avocado, and warm, perfectly seasoned chicken — all tied together with a bright squeeze of lime.

These bowls are packed with crisp lettuce, juicy cherry tomatoes, creamy avocado, and warm, perfectly seasoned chicken — all tied together with a bright squeeze of lime. And the secret? My Southwest Seasoning Blend, which I’ve been using in tacos for years. It’s smoky, slightly spicy, and herb-forward, and it brings that bold, crave-worthy punch to the chicken and even the corn and beans.

This is exactly the kind of meal I reach for when I want something light but still satisfying — hearty enough to feel like a real meal, but fresh and vibrant so it doesn’t weigh you down. Perfect for a New Year reset, a quick weeknight dinner, or even meal prep lunches that you actually look forward to eating.

Enjoy!

What Ingredients Do I Need?

• Boneless, skinless chicken breasts - these keep the bowls light but satisfying. They cook quickly, soak up the Southwest seasoning beautifully, and slice easily for bowl-style meals.

• Green Leaf Lettuce - adds a fresh, crisp base without overpowering the other ingredients. It’s sturdy enough to hold warm toppings but still tender and light.

• Black Beans - bring heartiness and plant-based protein to the bowl. They balance the fresh ingredients and make the meal feel filling without being heavy.

• Corn - adds pops of flavor and texture. Charring it lightly in the skillet brings out its natural sweetness and pairs perfectly with the smoky seasoning.

• Cherry Tomatoes - add brightness and freshness to every bite.

• Avocado - adds richness and helps mellow the spice from the Southwest seasoning. It’s the ingredient that ties everything together.

• Limes - juice wakes up all the flavors.

• Southwest Seasoning Blend - (recipe below) comprised of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt & pepper, and cayenne pepper. This smoky, slightly spicy blend is the flavor backbone of the bowl.

• Olive Oil - encourages caramelization in the skillet, adding even more flavor.

Substitutions and Variations

Substitutions

• Chicken swap: Boneless, skinless chicken thighs work just as well and stay extra juicy. For a meatless option, use roasted sweet potatoes, cauliflower, or seasoned chickpeas.

• Lettuce options: Romaine, butter lettuce, or spring mix can replace green leaf lettuce. For a heartier bowl, serve everything over cilantro-lime rice or quinoa instead.

• Bean alternatives: Pinto beans or kidney beans can be used in place of black beans.

• Corn swaps: Fresh corn cut from the cob works beautifully when in season.

Variations

• Flavor boosts: Add crumbled queso fresco, shredded pepper jack, or a drizzle of chipotle ranch or cilantro-lime dressing.

• Heat lovers: Stir in sliced jalapeños or add an extra pinch of cayenne to the seasoning blend.

Kitchen Tips and Notes

• Rest the chicken: Let the chicken rest for a few minutes before slicing to keep it juicy and tender.

• Use one skillet: Cooking the chicken, corn, and beans in the same pan builds layers of flavor and keeps cleanup easy.

• Char for flavor: Let the corn sit undisturbed for a minute or two so it can develop a light char.

• Don’t skip the lime: Fresh lime juice is key to keeping the bowl bright and balanced.

• Meal prep friendly: Store the chicken, corn and bean mixture, and vegetables separately and assemble just before serving for best texture.

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    RECIPE IS DOWN BELOW👇     

Zesty Mango Chicken Salad with Avocado Lime Crema – A Tropical Twist in Every Bite

This Zesty Mango Chicken Salad with Avocado Lime Crema is fresh, flavorful, and bursting with tropical flair. Packed with juicy mango, tender chicken, black beans, and a creamy cilantro-lime dressing, it’s The Salad That Thinks It’s a Fiesta! Perfect for a light yet satisfying meal.

Zesty Mango Chicken Salad with Avocado Lime Crema – A Tropical Twist in Every Bite

When Summer Calls for Freshness…

As soon as the warm weather rolls in, I find myself craving bright, refreshing meals that don’t require much time in the kitchen. This Zesty Mango Chicken Salad with Avocado Lime Crema was born out of a spontaneous fridge clean-out—and will quickly become a staple. Juicy mango, tender shredded chicken, hearty black beans, and crisp spinach come together in the most effortless way, all tied together with a creamy, tangy avocado lime dressing. It’s the kind of healthy summer salad that feels like a mini tropical escape, even if you’re just dining on your back patio.

The Perfect Summer Salad Recipe

There’s something magical about summer salads—especially ones that are healthy, vibrant, and satisfying. This one checks all the boxes: it’s packed with protein, loaded with fiber, and bursting with flavor in every bite. The sweet mango contrasts beautifully with the savory black beans and chicken, and the creamy avocado lime crema adds that rich, tangy punch that brings everything together. Plus, it comes together in under 20 minutes—perfect for those easy summer dinners when cooking indoors feels like a chore.

Alfresco Dining Made Easy

We love serving this fresh chicken salad alfresco with a cold drink and some extra tortilla chips on the side. Whether you’re hosting a casual summer dinner or just need a quick, wholesome lunch, this recipe delivers on freshness and flavor. It’s summer simplicity at its best—and trust me, it’ll be on repeat all season long.

Enjoy!

What Ingredients do I need?

Produce

• Baby spinach
• Mango
• Red onion
• Avocado
• Lime
• Fresh cilantro

Meat Counter

• Cooked chicken (rotisserie chicken works great!)

Canned Food

• Canned black beans

Dairy

• Greek yogurt (or sour cream)

Pantry

• Salt

Snack Aisle

• Tortilla chips

Substitutions and Variations

Substitutions

One of the best things about this Zesty Mango Chicken Salad with Avocado Lime Crema is how flexible it is. Whether you’re working with what’s in your fridge or adapting for dietary needs, this recipe is easy to customize.  Here are some of my favorite swaps that keep the salad just as vibrant, fresh, and satisfying.

• Protein:  Instead of shredded chicken → Try cooked shrimp, grilled tofu, or canned chickpeas.  Instead of black beans → Use kidney beans, white beans, or lentils

• Greens:  Instead of baby spinach → Use mixed greens, arugula, chopped romaine, or kale

• Fruit:  Instead of fresh mango → Try pineapple, peaches, nectarines, or even strawberries

• Dairy:  Instead of Greek yogurt → Use sour cream, plain regular yogurt, or a dairy-free coconut yogurt

• Herbs:  Instead of cilantro → Try fresh parsley, basil, or skip entirely if you’re not a fan

• Crunch:  Instead of tortilla chips → Use roasted pepitas (pumpkin seeds), crushed pita chips, or toasted nuts

Variations

This salad is already packed with color and flavor, but if you’re feeling adventurous or want to mix things up, here are some delicious variations to try. Whether you're aiming for a spicier kick, a vegetarian twist, or a heartier meal, these options keep it fresh and fun:

• Spicy Southwest Version: Add diced jalapeños, a dash of chili powder to the crema, and swap black beans for spicy refried beans.

• Tropical Vibes: Toss in chopped pineapple or papaya alongside the mango for a fruit-forward twist.

• Vegetarian-Friendly: Leave out the chicken and add grilled halloumi, roasted sweet potatoes, or extra black beans.

• Grain Bowl Style: Serve over a base of cooked quinoa, farro, or brown rice instead of leafy greens.

• Wrap It Up: Turn it into a wrap using a whole wheat tortilla or large collard green leaves.

• Tex-Mex Style: Add corn, shredded cheddar, and a sprinkle of taco seasoning for a fiesta-inspired flair.

Kitchen Tips and Notes

A few simple tips can take this salad from good to absolutely unforgettable. Whether you’re prepping ahead or assembling at the last minute, these notes will help you make the most of every bite:

• Use rotisserie chicken to save time—just shred and go!

• Ripe mango = maximum flavor — look for one that gives slightly when pressed.

• Mash the avocado well before adding the lime and yogurt to avoid clumps in the crema.

• Make the crema ahead and store it in an airtight container for up to a day—just give it a stir before serving.

• Layer just before serving to keep the tortilla chips crunchy.

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💬 Let’s Chat!

Have you tried this salad? What are your favorite summer salad ingredients? Leave a comment below or tag me on Instagram @sliceofsouthern—I’d love to see how yours turns out!

    RECIPE IS DOWN BELOW👇     

Fall Flavors: Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

A half of a roasted acorn squash makes the perfect vessel to hold my Turkey, Sweet Potato, & Black Bean Chili.  It's filled with the fall flavors we love and brings on the Autumn comfort vibes!

Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

When fall arrives, I find myself craving all the cozy seasonal flavors. I eagerly scour my local grocery store, waiting for the first sight of squashes, pumpkins, and sweet potatoes. These ingredients bring me comfort in every form—whether in a salad, soup, roasted, or as part of a hearty bowl of chili. Recently, while browsing Instagram, I stumbled upon a video where someone halved an acorn squash, roasted until beautifully browned and tender, and then used it as a bowl for chili. I’ve seen bread and pumpkin bowls before, but never thought of using an acorn squash. I knew I had to try it. And here we are!

This chili is made with turkey meat to keep it on the healthier side, though you can easily substitute beef if you prefer. Sweet potatoes and black beans add a wonderful complement, pairing beautifully with the roasted squash. The chili offers a mild heat from jalapeño, but you can easily adjust the spice level to suit your taste. While there are a few steps involved in making the chili and roasting the squash, it's simple to prepare and makes for a perfect weekend meal. Trust me, it’s worth it!  

This dish embodies the essence of comfort food. With each bite of the chili, followed by the roasted squash, you experience a perfect blend of flavors that is simply heavenly. I truly hope you enjoy it!

Enjoy!

What Ingredients do I need?

Pantry items

• chili powder
• ground cumin
• paprika
• dried oregano
• canola oil
• crushed tomatoes
• black beans (2 cans)

Protein

• ground turkey or beef if you prefer

Vegetables

• onion
• garlic
• red bell peppers (2)
• jalapeno
• sweet potatoes
• acorn squash

Other

• beer - any kind (1 can or bottle)

Substitutions and Variations

• Make your favorite chili recipe instead

• Use round small sourdough bread loafs as bowls buy cutting off the tops and hollowing out the insides.  

• Switch out the beans for red kidney beans

• Leave out the sweet potato

• Amp up the spice using more jalapeno, hot sauce, cayenne pepper, or red chili flakes

• Leave out the hot spice altogether

Kitchen Tips and Notes

• Start your chili first, or cook it ahead and reheat it.

• Roast the acorn squash right before you want to eat so it is nice and warm.

• Use caution and a sharp nice when cutting the squash in half.  They are tough to cut.

• To make the bowl vessels cut the squash from the top stem down vertically through to the bottom tip.

• Use a large metal spoon to scrape out the seeds and any stringy matter inside the middle of the squash.

• Using parchment paper on a baking sheet under the squash will help with clean up.

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Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

Chili servings:  10

Chili:
3 Tablespoon canola oil
2 lbs ground turkey
1 onion, diced
4 cloves garlic, minced
2 red bell pepper, seeded and diced
1 jalapeno, seeded and finely diced
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Tablespoon dried oregano
1 28oz can crushed tomatoes
1 bottle of beer
3 cups chopped sweet potatoes, peeled and diced
2 cans black beans, drained and rinsed

Acorn Squash:

acorn squash - each squash will make 2 serving bowls.  Buy as many as needed. 

canola oil

salt & pepper 

Chili Preparation: In a large Dutch oven heat the oil over medium high heat.  Add the ground turkey and onion, cooking about 5 minutes.  Add the garlic, bell pepper, and Jalapeno and cook 5-10 more until meat is cooked through and veggies are crisp tender.

Add the chili powder, cumin, paprika, oregano, crushed tomatoes, beer, and sweet potatoes.  Bring to a boil, then reduce heat to low and simmer for 30 minutes.  Add the black beans and cook an additional 10 minutes.  Test the potatoes, they should be fork tender.  If not, cook an additional 5 minutes.

Acorn Squash Preparation:  Preheat oven to 400F.  Cust the squash in half and scrape the seeds out using a large spoon.  Drizzle with canola oil and sprinkle with salt & pepper on the cut sides.  Place parchment paper on a baking sheet and place the squash cut side down.  Roast for 30 minutes or until they are fork tender.  If you want the squash more caramelized, turn them right side up and roast an additional 10-15 minutes.  

To serve:  place 1/2 acorn squash on a plate or in a large bowl.  Ladle the turkey chili into the squash.  Garnish with chili toppings.  Serve.

adapted from Diane Morrisey - Instagram

Easy Weeknight Skillet Meals: Southwestern Chicken Bowls

My Southwestern Chicken Bowls are an easy weeknight skillet meal that's perfect for a family dinner, and on the table in 30 minutes.

Southwestern Chicken Bowls

We eat a lot of "bowls" around here.  The method of stir frying is a quick way to get a nutritious meal on the table fast, and it doesn't only pertain to Asian flavors.  Today we are exploring the Southwest and bringing in some great bold, smokey, and earthy flavors used in the region.  These are foods blended from  Latin and native American influences.  Ingredients such as corn, beans, and squash (known as the three sisters), chilies, tomatoes, and limes bring out the flavors in full force.  Add in some chili lime seasoning and you have a meal bursting with flavor!

The protein I chose for this dish is chicken breasts, but you could use pork or beef if you would like.  The dish is served over some hot cooked rice and topped with buttery avocado.  All in 1 skillet and under 30 minutes served any day of the week.  The family will be asking for more.

Enjoy!

What Ingredients do I need?

• chicken breasts - boneless and skinless is the easiest

• chili lime seasoning -  I used Trader Joe's as it has a big lime punch.  Newman's Own is another good choice.

• canola oil

• zucchini

• yellow onion

• yellow bell pepper

• corn - use fresh corn on the cob if in season, otherwise frozen will be a good choice

• diced tomatoes with hatch chilies - I use a brand called HATCH and Rotel also make a blend with hatch chilies.  If you can't find this just by a regular Rotel with green chilies for great flavor.

• black beans

• fresh limes

Substitutions and Variations

• Change up the protein:  try chicken thighs, pork tenderloin, or sirloin steak.

• Beans: try pinto beans.

• Veggies:  summer squash, any color of bell pepper, and poblano peppers are all good in this dish. 

• Heat level:  you can amp up the heat level by buying tomatoes with hot chilies.

Kitchen Tips and Notes

• Prep your ingredients first: stir frys tend to go fast so you want all your ingredients ready when you start cooking.

• Cooking method:  stir fry your seasoned chicken first then remove from the pan.  Stir fry your veggies next.  Add in the items to be heated such as tomatoes and beans.  Bring the chicken back (along with any accumulated juices!) and heat through to finish the cooking process.

• Serving suggestions:  you can serve this as is for a low carb meal or serve over hot cooked rice, quinoa, couscous, or even mashed potatoes.

• Garnish:  for a little more zip add slices or cubes of avocado and don't forget a squeeze of lime juice over the top.

 

     More "Bowl" Recipes     

• Mojito Chicken Bowls

• Lighter Burrito Bowls

• Bruschetta Chicken Rice Bowls

• Greek Chicken Bowls

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Southwestern Chicken Bowls

serves 4

1 1/2 lbs. boneless skinless chicken breasts
2 - 3 teaspoons chili lime seasoning ( I used Trader Joe's)
2 Tablespoons canola oil
2 zucchini, halved and diced
1 medium yellow onion, small diced
2 yellow bell pepper, seeded and diced
2 ears of corn, cut off the cob (about 2 cups)
1 10 oz. can diced tomatoes with hatch chilies
1 14 oz can of black beans, drained and rinsed
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 limes, divided use

Optional:
cooked long grain white rice
avocado slices or cubes for topping

Cut the chicken breasts in to bit sized cubes.  Sprinkle the cubes with the chili lime seasoning and toss to coat all the chicken.  

Heat a large skillet over medium-high heat.  Add the canola oil and allow to get hot.  The oil is hot when it shimmers with ripples when tilting the skillet.  Add in the chicken and cook about 5-6 minutes stirring frequently (like a stir fry) until all sides are browned and chicken is cooked through.  Remove the chicken to a plate or a baking sheet and set aside.

To the skillet add in your zucchini, onion, bell pepper, and corn.  Cook for 5-7 minutes until the onion is translucent, the bell pepper is crisp tender, and the corn has a little char to it.  Add in the diced tomatoes and chilis (with their juices) and the black beans.   Add in the juice from 1/2 of a lime.  Season with salt and pepper.  Stir to blend everything.  Add the chicken and any accumulated juices back to the skillet and allow everything to heat through about 5 minutes.  Once done squirt the other 1/2 of the lime juice over the dish.

Cut the other lime in to quarters.  Serve in a bowl over cooked hot rice and top with avocado and add a wedge of lime.  

Southwestern Quinoa Salad

The perfect side dish that's bursting with Southwestern flavors and filled with quinoa, black beans, corn, red onion, and red bell pepper all doused with a lime vinaigrette.

Southwestern Quinoa Salad

As we head in to Spring our food seems to become lighter so let's bring on the side dishes that compliment so many man course items.  This Southwestern Quinoa Salad uses a whole grain as it's base and is filled with corn, red bell pepper, black beans, red onion, and cilantro.  The combination gives this salad a southwestern flair.  But what really makes this dish over the top is the vinaigrette.  A simple lime and chili powder vinaigrette is poured over the top and just bring all the flavors together.  It's a flavor bomb in your mouth!

This salad is very easy to make and has just a few ingredients.  It's great for a picnic with sandwiches or chicken.  Perfect along side chicken, fish, or pork for dinner.  It's such a versatile salad that goes with most dishes.  You'll want to make this all Spring and Summer long.

Enjoy!

What Ingredients do I need?

• Quinoa - I used a tri-color one
• Red onion
• Black beans
• Red bell pepper
• Corn - fresh or frozen
• Cilantro, chopped
• Fresh lime
• Olive Oil
• Chili Powder

Substitutions and Variations

• Try a different grain.  Couscous, bulgur, or farro would work beautifully.

• Add sweet potato, zucchini, or yellow squash for some variety.

Kitchen Tips and Notes

• Make Ahead - This salad can be made several hours ahead, even the day before, of your mealtime.  Serve at room temperature or chilled.
• What do I need to make this?  Simple everyday items:
• good mixing bowls - I like ones with lid so I can store them right in the bowl
• 3 quart saucepan
• fine mesh strainer - I use the handheld ones for all of my grains for the compact size and ease of use.
• wooden spoons
• a good chef's knife - this is a good one for in a lower price range

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Southwestern Quinoa Salad

serves 6-8

1 cup quinoa
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 large red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Rinse the quinoa in a fine mesh strainer and then transfer it to a saucepan.  Cook the quinoa in water, according to package directions. (about 15 minutes) Fluff with a fork and remove from the pot to a bowl and allow to cool.    I removed about 1 cup of cooked quinoa and saved it for another use and used the rest for the salad.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature or refrigerated.