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Southwest Chicken Salad 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.

Ingredients

Scale

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