Spicy Southwest Chicken Salad That Actually Holds Up in the Fridge
This layered Southwest chicken salad stays crisp in the fridge for four full days. The trick is the order — dressing at the bottom, hearty stuff in the middle, dry lettuce on top. A bold chipotle-lime dressing ties it all together. Perfect for Sunday meal prep.
Equipment
- Wide-mouth mason jars (24 oz or larger, 4)
- Chef's Knife
- Cutting Board
- Small mixing bowl
- Salad spinner
Ingredients
For the Chipotle-Lime Dressing
- 1/4 cup adobo sauce from a can of chipotle peppers in adobo
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- generous pinch of salt
- 1/2 cup olive oil
For the Salad (per jar — makes 4 jars)
- 1/3 cup rinsed black beans (from one 15 oz can, divided)
- 1/4 cup thawed frozen roasted corn (from about 1 cup total)
- 3/4 cup shredded rotisserie chicken (from 1 small rotisserie chicken, divided)
- 1/4 cup diced bell pepper
- 2 tablespoons diced red onion
- 1/4 cup halved cherry tomatoes
- 1 cup chopped romaine lettuce (packed)
- 2 tablespoons crumbled cotija cheese
Instructions
- Make the dressing: In a small bowl, whisk together the adobo sauce, lime juice, honey, cumin, smoked paprika, and salt. Slowly drizzle in the olive oil while whisking constantly until emulsified. Taste and adjust salt if needed.
- Layer the jars: Spoon 2 tablespoons of dressing into the bottom of each wide-mouth mason jar. Divide the black beans and corn evenly among the jars, placing them directly on the dressing. Add the shredded chicken, then top with bell pepper, red onion, and cherry tomatoes. This creates a barrier between the dressing and the lettuce.
- Top with lettuce and cheese: Pack a generous cup of chopped romaine firmly into each jar. Sprinkle 2 tablespoons of cotija cheese on top. Screw the lids on tightly.
- Store and serve: Keep jars upright in the fridge for up to 4 days. When ready to eat, turn the sealed jar upside down and let it rest for 3–5 minutes. Then dump everything into a large bowl, toss well, and enjoy cold.
Notes
Dry your lettuce: This is non-negotiable. Use a salad spinner to remove as much water as possible before packing. Wet lettuce = soggy salad by day 3.
Avocado: Add fresh avocado the day you eat. It will brown in the jar.
Dressing separation: Normal. Let the jar sit on the counter for 10 minutes, or run the bottom under warm water for 30 seconds, then shake well.
Make it vegetarian: Swap chicken for an extra can of black beans or roasted sweet potatoes.
Make it dairy-free: Omit the cotija cheese.