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👇     

5-Ingredient Steak Salad with Avocado (Ready in 30 Minutes!)

After a long day at work, the last thing you want is a complicated dinner. This 5-Ingredient Steak Salad with Avocado uses a simple grocery store salad kit, a quick-grilled steak, and a few fresh add-ins for a fast, healthy meal ready in just 30 minutes.

5-Ingredient Steak Salad with Avocado (Ready in 30 Minutes!)

It’s been one of those weeks where work seems to take every ounce of energy I have. By the time I'm done, the thought of cooking anything that takes more than half an hour feels like a drudgery. Still, we’ve got to eat — and ideally, takeout isn't a plus when you want a good healthy meal.  

So to remedy this I've been choosing from a treasure chest of  5-ingredient recipes that get a little help from the grocery store. Salad kits, and for today's recipe we will choose a Southwestern-style one.  These recipes have become my secret weapon that I will share with you.  First up, a steak salad with avocado.  These ready made kits make it so easy to throw together something fresh, colorful, and satisfying — without chopping ten different vegetables or mixing up a homemade dressing after a long day.

This 5-Ingredient Steak Salad with Avocado is a new favorite. It starts with a ready-to-go chopped salad kit, then gets a boost from smoky grilled steak, creamy avocado, black beans, and bell peppers for a hearty, protein-packed meal. It’s fast, flavorful, and best of all you feel happy and satisfied — even on the nights when cooking isn’t your top priority.  Stay tuned for more 5 ingredient recipes!

Enjoy!

What Ingredients Do I Need?

Here’s a quick look at the flavor-packed ingredients that make this salad a winner:

• Steak – I like ribeye, sirloin, or NY strip for a juicy, flavorful protein. Grilling it quickly locks in all the savory goodness.

• Southwestern-Style Salad Kit – These kits are a game-changer for weeknight meals. They come with pre-chopped greens, a zesty dressing, and crunchy toppings that instantly elevate the salad.

• Black Beans – A hearty addition that boosts protein and fiber, making this salad feel more like a full meal.

• Avocado – Creamy, buttery, and satisfying, avocado adds richness without heaviness, balancing the bold flavors of the steak and dressing.

• Mini Bell Peppers – Sweet, crunchy, and colorful, these little gems add freshness and a pop of visual appeal.

Substitutions and Variations

Basic Ingredient Substitutions:

• Steak: Try chicken breast or grilled salmon.

• Black Beans: Chickpeas or kidney beans make a great alternative.

• Avocado: Sliced cucumbers or roasted zucchini can provide a fresh, creamy texture without the fat content.

• Salad Kit: Try an Asian or Greek Salad kit instead and alter the veggie mix-ins to suit the flavor.  

• Mini Bell Peppers: Carrots, cherry tomatoes, or thinly sliced radishes add crunch and color.

Variations:

1. Mediterranean Twist – Swap the Southwestern salad kit for a Mediterranean-style kit. Add cherry tomatoes and olives instead of bell peppers, and sprinkle with feta for a tangy, savory flavor.

2. Autumn Harvest Style – Replace bell peppers with roasted butternut squash or sweet potato cubes. Add a pinch of cinnamon or smoked paprika to bring a cozy fall vibe to the dish.

Kitchen Tips and Notes

• Don’t overcook your steak: Aim for medium (140–145°F) to keep it juicy. Let it rest a few minutes before slicing.

• Prep ahead: Rinse beans, slice avocado, and chop peppers while the steak cooks to save time.

• Boost flavor: Toasting salad kit toppers or adding a squeeze of lime over the salad can really elevate the dish.

• Meal prep friendly: Keep components separate and assemble when ready to eat — the avocado can be added last to prevent browning.

• Mix it up: Feel free to switch proteins or add extra veggies — this salad is forgiving and adaptable to whatever you have on hand.

• Serve with:  I served this with some roasted butternut squash and a crusty loaf of fresh bread.

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    RECIPE IS DOWN BELOW👇     

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.  

Summer Fresh Recipe Series: Southwestern Grilled Chicken Salad

 A bold Southwestern flavored salad filled with grilled chicken and fresh summer produce and doused with a lime garlic vinaigrette.

Southwestern Grilled Chicken Salad

Today we talking about main course salads which are salads that include vegetables and protein and are hearty and satisfying enough on it's own to be the main course.  My Southwestern Grilled Chicken Salad is bursting with bold flavors from the chili lime seasoned grilled chicken and Latin inspired dressing.  It also has a ton of seasonal produce such as fresh corn right from the cob, ripe summer tomatoes, refreshing cucumbers, buttery avocados, and crisp lettuce.  This is all topped with some shredded cheddar cheese and doused with a Latin inspired lime garlic dressing.  So flavorful it's a party in your mouth!

This recipe is an easy weeknight or weekend meal.  Perfect for taking to a picnic or eating alfresco on the patio or deck.  The bold flavor make this dish so tasty that my mouth is watering just thinking about it.  The perfect meal for a hot summer evening.

Enjoy!

What Ingredients do I need?

• chicken cutlets - store bought thin sliced chicken breasts or take a regular chicken breast and cut it in half horizontally to make cutlets

• chili lime seasoning ( I used Trader Joe's) but any brand will do

• olive oil

• limes

• green leaf lettuce

• avocado

• English cucumber

• cheddar cheese

• Roma tomatoes

• corn on the cob

• garlic cloves

Substitutions and Variations

• Use your favorite lettuce, butter, red leaf, or romaine would taste great

• Add cilantro as an herb to the salad

• Use different tomatoes such as cherry or grape tomatoes

• Season the chicken with taco seasoning or  Mexican oregano along with the marinade

• Use lemons instead of limes

• Cotija cheese would be wonderful instead of the cheddar

• Add black beans to the salad 

Kitchen Tips and Equipment

• I use the Chili lime seasoning from Trader Joe's.  It has really great flavor

• Mixing Bowls:  I love these White Rhino mixing bowls with lids to use as a salad bowls.   I also love my wooden bowl for salads.  And of course my Italian glass Bormioli bowl is wonderful as well.
• Salad Servers:  Everyone should have a great pair of salad servers to toss and serve salad easily.  I prefer these wood ones.
  

  
  

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Southwestern Grilled Chicken Salad

serves 4-6

4 thin chicken cutlets
Chili lime seasoning ( I used Trader Joe's)
1/4 cup olive oil
3 limes, divided use
1/2 head large red leaf lettuce, sliced
l large avocado, peeled and sliced
1 large English cucumber, sliced
1/2 cup shredded cheddar cheese, grated
2 Roma tomatoes, seeded and chopped
2 ears of corn, cooked and kernels sliced off
Dressing
1/4 cup olive oil
Juice of 1 1/2 limes
2 cloves garlic, minced
salt & pepper to taste

Season both sides of the chicken cutlets liberally with Chili lime seasoning (Trader Joe's).  Place in a ziploc bag.  Add the olive oil and the juice of 1 lime.  Seal and toss chicken in the coating.  Marinate on the counter for 30 minutes while you prepare the salad.

To a large bowl add the sliced lettuce, topping with the tomatoes, cucumber, corn, cheddar cheese.  Place in the refrigerator until serving time.

Preheat your grill to medium high heat.  Grill chicken 4 minutes per side or until done depending on thickness (internal temperature of 160 degrees).  Remove chicken from the grill to a cutting board and allow to rest 10 minutes.

In a small liquid measuring cup add all the dressing ingredients and whisk together.

Cut chicken in to strips or cubes and add to the salad.  Add the sliced avocado to the salad as well.  Drizzle with the dressing and toss and serve.

Southwest Grilled Chicken Salad

Grilled chicken, romaine, black beans, corn, tomatoes, pepitas and cotija cheese make this main dish salad a Southwest flavor bomb!

Southwest Grilled Chicken Salad

We love a good salad in the summer and I often turn them in to entrees by adding protein to the dish.  Since it's summer we're all about grilling now so adding grilled chicken is a no brainer for us.  This salad is all about southerwestern flavors.  Chicken flavored with taco seasoning and then grilled is a great topper for a romaine salad packed with black beans, corn, tomatoes, cucumber, avocado and a few other surprises that really make this salad stand out.

Top it with your choice of dressings.  A ranch mixed with salasa would be a great touch.  This is perfect for weeknight meals as it comes together quickly.  You could even use leftover grilled chicken and save even more time.  Summer is the time for eating light and this healthy salad is right at the top in my book.

Enjoy!

What Ingredients do I need?

• Chicken breasts - boneless skinless
• Taco seasoning - store bought or use my homemade recipe
• Limes
• Romaine lettuce
• Red Cabbage
• Cucumber - I used Persian cucumbers
• Orange bell pepper
• Jalapeno
• Cilantro
• Cherry tomatoes
• Black beans
• Corn - fresh or frozen
• Pepitas
• Cotija cheese
• Avocado

Substitutions and Variations

• Use green or red leaf lettuce instead
• Pinto beans would be just as delicious as black beans
• Don't like cilantro?  Replace it with fresh parsley
• Mexi-corn would be a good alternative
• Leave out the jalapeno if you don't like heat.  
• Add whatever veggies you like, zucchini would be great.
• Substitute cotija cheese with feta or leave it out.
• Leave out the seeds if you like but they provide a nice crunch.  Sunflower seeds would be great as well.

Kitchen Tips and Notes

• Grill your chicken first and allow it to cool if you would like it room temperature chicken on the salad.  Otherwise leftover chicken works well too.

• All of the vegetables can be prepped a day ahead if you like.  Leave the avocado and cheese for the last minute.

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Southwest Grilled Chicken Salad

serves 4

Chicken:

4 thin-cut boneless skinless chicken breasts
2 tbsp taco seasoning
Juice from ½ lime
2 tsp olive oil


Salad:

1/2 large head romaine lettuce, chopped

1/4 head red cabbage, chopped or sliced
3-4 Persian cucumbers, diced
1 orange bell pepper, diced
1 jalapeno, seeded and finely diced 
1 handful cilantro, finely chopped 
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
1 cup corn, frozen or fresh
1/4 cup pepitas
⅓ cup crumbled cotija cheese
1 avocado, sliced 

1/2 lime

Preheat an outdoor grill to medium high, or use an indoor grill pan.  Pat the chicken breast with a papertowel and sprinkle them with the taco seasoning.  Squeeze 1/2 lime over the chicken and drizzle with olive oil.  Grill for 4 minutes each side or until they reach 165 degrees. Set aside to rest.

In a large bowl, mix together romaine lettuce, red cabbage, cucumber, bell pepper, jalapeno, cilantro, cherry tomatoes, black beans, corn, and pepitas.  Add cotija cheese and avocado and toss gently.  Squeeze 1/2 lime and sprinkle the juice over the top.

Slice or cube the chicken and place it on top of the salad.  Serve in individual bowls and all each person to dress their own salad.