Southwest Chicken Salad

Jun 18, 2025 • Tom Jackson

Enjoy bold, fresh flavors with this easy Southwest Chicken Salad. Juicy chicken breasts seasoned with Cattleman’s Grill Road House are grilled on the Yoder Smokers YS640s Pellet Grill with ACS, delivering smoky char in every bite. Charred corn, diced red bell pepper, and serrano peppers add sweetness and heat, while black beans and red onion bring texture. A creamy Greek yogurt lime dressing seasoned with Cattleman’s Grill Mexicano ties it all together, and a sprinkle of cilantro brightens the dish. Serve with crunchy tortilla chips for a satisfying, protein-packed meal perfect for lunches, dinners, or backyard gatherings.

Quick and Easy Southwest Chicken Salad Recipe

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

12

Prep Time

20 minutes

Cook Time

20 minutes

Calories

307

Grilled chicken seasoned with Cattleman’s Grill Road House spice meets charred corn, peppers, and a tangy Greek yogurt lime dressing in this vibrant Southwest Chicken Salad. Ready on the Yoder Smokers YS640s Pellet Grill, it’s a quick, flavor-packed dish served with crunchy tortilla chips.

Ingredients

1 lb chicken breasts
Cattleman’s Grill Road House Seasoning
1 red bell pepper
1 ear fresh cob of corn
2 serrano peppers
1 cup greek yogurt
2 tbsp lime juice
1 cup black beans
1/4 cup red onion, minced
1/4 cup cilantro, minced
2 tbsp Cattleman’s Grill Mexicano Seasoning
Tortilla chips, for serving

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Directions

Preheat your YS640s Pellet Grill to 475ºF, set up for direct grilling.
Place the chicken in-between two sheets of parchment or inside a plastic bag. Pound the chicken with the flat side of a meat mallet until even in thickness.
Season the chicken with Cattleman’s Grill Road House. Place over the direct flame to cook. When the chicken reaches 155ºF, remove from the grill and rest.
Place the peppers and corn over the flame, as well. Remove the peppers when charred and steam inside a bag or sealed container. Let the peppers steam for 10 minutes, then peel the skin and dice.
Remove the corn when lightly charred, then slice the corn kernels off the cob.
Shred the chicken by hand, then place in a bowl.
Combine the remaining ingredients in the bowl and mix.
Serve with tortilla chips.

Image of Quick and Easy Southwest Chicken Salad Recipe

Recipe Note

Serving Suggestions at a Glance

Use Type	What to Add/Serve With
Sandwich/Wrap	Bread, croissant, tortilla, pita, bacon, onions, lettuce
Salad Bowl	Mixed greens, beans, corn, quinoa/rice, crunchy toppings
Veggie Vessel	Bell pepper, tomato, avocado, cucumber/zucchini
Party Snack	Crackers, chips, raw veggies, lettuce boats
Warm Dish	Pizza crust, puff pastry, casserole pasta, sweet potatoes