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I’ve been finding myself with MAJOR salad cravings lately, hence this southwest salad recipe today! This salad craving is a good thing for all of us, because I’m on a quest to create as many awesome salad recipes as I can! This one does not disappoint.

One of my criteria when it comes to meal salads is that they’ve got to be filling enough to not leave me scrounging for snacks an hour later. This chicken salad with black beans and corn is packed with protein, fiber, and complex carbs for the ultimate meal salad. (And I’ve included some tips below if you want to add even MORE toppings.)

This combination of protein, fiber, and complex carbs (and I always like to throw in some fats in there too) is the combination that keeps us nice and satisfied until our next meal. Leave one of them out? You may find yourself hungry. And if you’ve ever tried to cut out a food group before, you might remember how it left you feeling!

How to Make a Southwest Salad:

This healthy southwest salad recipe is so easy, which is how I prefer my meal prep meals! The chicken is baked with bbq sauce, and the rest of the ingredients require minimal prep.

I used to spend hours prepping salads for the work week, but then I had kids and my priorities shifted a bit. I don’t think in a bad direction, but just a different one. And no matter how you like to spend your weekends, I think we all can appreciate maximizing our time in the kitchen.

So when I prep salads like this southwest chopped salad recipe, I want to make them as quick and easy to make as I can! Goal achieved!

Southwest Salad Ingredients:

This southwest green salad has a pretty basic ingredient list:

• chicken thighs (that we’ll bake with bbq sauce)
• lettuce
• black beans
• corn
• cucumbers
• ranch dressing (I used a store bought ranch, but if you want you can make your own or mix together sour cream and salsa for a creamy salsa dressing)

If you want to add a few extras to your southwestern salad, I recommend sliced tomatoes, diced avocado, and crushed tortilla chips.

How to Store Southwest Salad:

This southwest chicken salad recipe keeps pretty well in the fridge. When I’m prepping salads to last a few days, I like to layer them in a very specific way so that the greens don’t get soggy. You can use any glass or plastic container – here are the glass ones that I have and love.

For this green salad recipes with chicken and other toppings, layer in this order (bottom to top):

• protein / hard veggies / cheese (chicken, black beans, corn)
• soft veggies (cucumbers)
• salad greens (romaine lettuce)
• store the dressing on the side until ready to serve

*And if you’re adding avocado, don’t dice and add the avocado until right before you eat it!

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More Meal Prep Lunch Recipes:

If you’re looking for more meal prep lunch ideas, check out the recipes below!

• Chicken Meal Prep with Quinoa and Broccoli
• One Pan Sausage & Veggies Meal Prep
• Easy Tuna Salad Snack Plate
• Healthy Israeli Breakfast Bento Box

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