Southwest Chicken Salad Recipe

Introduction

This Southwest Chicken Salad is a vibrant, flavorful dish that’s quick to prepare and perfect for a light lunch or easy dinner. Packed with protein, fresh veggies, and zesty spices, it’s a versatile salad you’ll want to make again and again.

Ingredients

• 2 cans chicken (drained and flaked) or 2 cups shredded rotisserie chicken
• 1/2 cup corn (canned or thawed from frozen)
• 1/2 cup canned black beans (rinsed and drained)
• 1/3 cup red bell pepper (finely diced)
• 1/4 cup red onion or green onions (finely diced)
• 1/4 cup fresh cilantro (chopped)
• 1 small avocado (diced, add just before serving)
• Juice of 1 lime
• 1/2 cup mayo or Greek yogurt
• 1 tsp hot sauce or chipotle sauce
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: In a large bowl, combine the chicken, corn, black beans, red bell pepper, red or green onions, cilantro, cumin, smoked paprika, salt, and pepper. Add the juice of one lime, mayo or Greek yogurt, and hot sauce. Stir everything well until all ingredients are evenly coated.
2. Step 2: Gently fold in the diced avocado just before serving to keep it fresh and creamy.
3. Step 3: For best flavor, chill the salad in the refrigerator for about 15 minutes. This step is optional but helps the flavors meld together perfectly.
4. Step 4: Serve the salad with tortilla chips, on crostini, or tucked into lettuce cups or wraps for a lighter meal.

Tips & Variations

• Use Greek yogurt instead of mayo for a tangier, lighter version of the dressing.
• Add diced jalapeños if you like extra heat.
• Swap canned black beans for fresh cooked beans for a fresher taste.
• Try adding some shredded cheese, like cheddar or Monterey Jack, for extra richness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. To keep the avocado from browning, add it just before serving or toss with a little extra lime juice. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of canned?

Absolutely! Shredded rotisserie chicken works wonderfully and adds a fresh, homemade touch to the salad.

Is this salad suitable for meal prep?

Yes, it’s great for meal prep if you keep the avocado separate until you’re ready to eat to prevent browning and sogginess.

Southwest Chicken Salad Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

A vibrant and tasty Southwest Chicken Salad combining shredded chicken, black beans, corn, and fresh vegetables tossed in a zesty lime and cumin mayonnaise dressing, perfect for a quick and flavorful meal or appetizer.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes (plus optional 15 minutes chilling)
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Southwestern American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cans chicken (drained and flaked) or 2 cups shredded rotisserie chicken
• 1/2 cup corn (canned or thawed from frozen)
• 1/2 cup canned black beans (rinsed and drained)
• 1/3 cup red bell pepper (finely diced)
• 1/4 cup red onion or green onions (finely diced)
• 1/4 cup fresh cilantro (chopped)
• 1 small avocado (diced, add just before serving)

Dressing & Seasoning

• Juice of 1 lime
• 1/2 cup mayonnaise or Greek yogurt
• 1 tsp hot sauce or chipotle sauce
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Combine the Ingredients: In a large bowl, mix the chicken, corn, black beans, red bell pepper, cumin, smoked paprika, salt, pepper, diced avocado, lime juice, mayonnaise or Greek yogurt, fresh cilantro, and a dash of hot sauce. Stir well until all ingredients are evenly coated in the dressing.
2. Chill to Marinate: If possible, refrigerate the salad for about 15 minutes. This step is optional but helps blend and enhance the flavors for a more cohesive taste experience.
3. Serve: Serve the Southwest Chicken Salad in your preferred way—great with tortilla chips as a dip, spooned onto crostini as an appetizer, or tucked into lettuce cups or wraps for a lighter meal option.

Notes

• Use Greek yogurt instead of mayonnaise for a lighter, tangier version.
• Adjust the hot sauce quantity based on your preference for heat.
• Add avocado just before serving to prevent browning.
• Can be made ahead and stored in the refrigerator for up to 2 days.
• Perfect as a dip, salad, or sandwich filling.

Keywords: Southwest Chicken Salad, chicken salad, black beans, corn salad, avocado chicken, quick salad, no-cook salad, healthy salad