Photo of Southwest Chicken Salad with Roasted Sweet Potato, Corn, and Beans by WW

Southwest Chicken Salad with Roasted Sweet Potato, Corn, and Beans

Points® value
Total Time
11 min
11 min
If you’re a fan of crunch, you’ll love this salad, which offers varying levels of texture: crisp romaine lettuce, heartily crunchy cabbage, and snappy English cucumber. We use refrigerated fresh salsa as the dressing, along with lime wedges for spritzing over the top of each salad. Any heat level for the salsa will work here, so choose what you enjoy best, from mild to extra spicy. And don’t forget the scallions and cilantro; they punch up the flavor considerably.


Romaine lettuce

8 cup(s), shredded, torn

Cooked skinless boneless chicken breast

2 cup(s), chopped, chopped

Sweet potato baked without salt

2 cup(s), roasted with cooking spray

Red cabbage

2 cup(s), thinly sliced

English cucumber

2 cup(s), sliced, sliced into half-moons

Canned yellow corn

1 cup(s)

Canned black beans

1 cup(s), rinsed and drained


½ cup(s), thinly sliced


½ cup(s), fresh leaves

Fat free salsa

½ cup(s), refrigerated fresh


1 wedge(s), cut into 8 wedges


  1. Combine lettuce, chicken, potatoes, corn, cabbage, cucumber, corn, beans, scallions, and cilantro in a large bowl; toss gently to combine. Divide salad evenly among 4 plates. Serve with salsa and lime wedges.
  2. Serving size: about 5 cups salad, ¼ cup salsa, and 2 lime wedges