Southwest Chicken Layer Salad

I love one-dish meals and, in the summer, I especially love salads that are meals.  It’s fantastic to be able to prepare a delicious, satisfying lunch or supper without heating up the kitchen.  (Although, if you don’t have your chicken pre-cooked and bagged in the freezer, you will need to raise the temperature in there, for a little bit. :) )  Our family really enjoys the flavors of Mexican food, so this simple Southwest Chicken Layer Salad is one of my go-to recipes on hot summer days.  It’s always a hit at potlucks and is definitely pretty enough to serve to company!  Serve it with fresh-baked bread and some fresh melon or fruit, for dessert, and this would literally be my idea of a perfect summer meal.  Yum!!!

southwest salad

Delicious melding of flavors and textures in my Southwest Chicken Layer Salad. You’ll love this one for summer!


5 from 1 reviews
Southwest Layer Salad
This is such a versatile and forgiving recipe. Use the veggies you have on hand and substitute turkey or ground beef for the chicken. You'll love how whatever is in the fridge, fits perfectly in this tasty salad meal!
  • 1½ cups sour cream
  • ¾ cup thick and chunky salsa
  • 1 - 1½ cups cherry tomatoes, halved
  • 1 cup chopped cauliflower
  • ½ cup thinly sliced green onions
  • ½ bag of salad mix
  • 2 cups baby spinach
  • 1 - 2 cups kale pieces
  • ½ - 1 cup diced bell pepper (any color)
  • ½ - 1 cup diced cucumber
  • 1 - 2 c. shredded cheddar cheese
  • 2 c. chopped chicken breast
  • 1 ½ cups corn chips
  • 1 can (15 ounces) black beans, drained and rinsed
  1. Combine sour cream and salsa; mix well and set aside .
  2. Drain and rinse beans.
  3. Dice bell pepper, cauliflower and cucumber,
  4. Cut tomatoes; thinly slice green onions.
  5. Chop cooked chicken breast.
  6. Layer the salad mix in the bottom of a 9x13 container or large salad bowl.
  7. Layer spinach, and then kale, over the salad mix.
  8. Layer the diced chicken over the greens.
  9. Sprinkle diced peppers, cauliflower and cucumber over the chicken.
  10. Add a layer of tomatoes over the veggies.
  11. Spread the black beans, evenly, over the tomatoes.
  12. At this point, I would normally spread the salsa/sour cream dressing over the top of the salad, cover that with cheddar cheese and crush the corn chips on top. However, our daughter was asked to avoid gluten and dairy, this past week, so I stopped layering at this point and served the dressing, cheese and corn chips on the side, so those who wanted could add their own.
  13. You can chill the salad for several hours before serving, so it's easy to make ahead for an event.
  14. Enjoy!


    • says

      Thanks, Jen! I love adding those dark, leafy greens everywhere I can and our family is actually starting to expect it. They’re very good about most veggies and actually like kale, raw and cooked. I even use it in stir fry! So glad you could stop and visit!

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