Yield: 2 servings

Southwest Chicken and Arugula Salad

Southwest Chicken and Arugula Salad

Southwest Chicken and Arugula Salad features grilled corn and zucchini, black beans, tiny tomatoes, and a creamy cilantro ranch dressing... a perfect way to use the late-summer bounty of zucchini, tomatoes, and corn!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 small ears fresh corn
  • 1 large zucchini, cut in half lengthwise twice
  • 1 15 ounces can black beans, rinsed and drained 
  • 1/2 cup tiny tomatoes, cut in half lengthwise
  • 2 cups cubed or diced chicken breast (see notes)
  • 5 ounces arugula 
  • Cilantro Jalapeño Ranch Dressing (recipe below)


  1. Prep the corn for the grill. Get it started, then prep the zucchini for the grill. I recommend about 20 minutes to grill corn, turning frequently. The zucchini needs about 10 minutes.
  2. Make the Cilantro and Jalapeño Ranch.
  3. Add the arugula to a large salad bowl.
  4. Cube the chicken, and add to the salad.
  5. Prep the tomatoes. Add the beans and tomatoes.
  6. While the corn cools, cube the zucchini. I cut the halved zucchini in half lengthwise one more time. Then cut crosswise about 3/4" thick. Add to the salad.
  7. Cut the corn from the cobs and add them to the salad.
  8. Toss everything together with the dressing. Enjoy!


I make this salad in under 30 minutes. My husband grills the squash and corn while I make the dressing and prep the other ingredients.

I love rotisserie chicken, and keep it on hand for lunches throughout the week, and then make stock with the carcass. I prefer the breast meat for this salad. You can grill chicken breast alongside the corn (it requires similar time) if you prefer.

If you are really in a hurry, you don't have to use grilled veggies (they do taste good!). Use your favorites.

Nutrition Information:



Amount Per Serving: Calories: 340Total Fat: 8gCarbohydrates: 30gProtein: 31g
Macronutrients are an approximation only, and for your reference. They're not always accurate.