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Southwest Chicken and Arugula Salad in a white ceramic bowl with print napkin.

Southwest Chicken and Arugula Salad

Tamara Andersen
A healthy southwest chicken and arugula salad with grilled veggies and a creamy cilantro and jalapeno ranch dressing.
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salads
Cuisine Mexican/Southwest
Servings 2 servings
Calories 340 kcal


  • 2 small ears fresh corn
  • 1 large zucchini cut in half lengthwise twice
  • 1 15 ounces can black beans rinsed and drained
  • ½ 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


  • 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.
  • Add the arugula to a large salad bowl.
  • Cube the chicken, and add to the salad.
  • Prep the tomatoes. Add the beans and tomatoes.
  • While the corn cools, cube the zucchini. I cut the halved zucchini in half lengthwise one more time. Then cut crosswise about ¾" thick. Add to the salad.
  • Cut the corn from the cobs and add them to the salad.
  • 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.


Calories: 340kcalCarbohydrates: 30gProtein: 31gFat: 8g
Keyword chicken and arugula salad, healthy salad recipes, recipes that use rotisserie chicken, southwest chicken salad
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