Name: Southwest Chicken Salad Recipe
Prep time: 10 min
Total time: PT-491952H50M36S
Cuisine: Southwestern
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 mayonnaise or Greek yogurt; 1 tsp hot sauce or chipotle sauce; 1/2 tsp ground cumin; 1/4 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper

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Introduction

This Southwest Chicken Salad is a vibrant and flavorful dish that’s perfect for a quick lunch or light dinner. Packed with protein, fresh veggies, and a zesty dressing, it offers a delicious twist on classic chicken salad with a southwestern flair.

A white bowl filled with a creamy mixture consisting of shredded white chicken layers mixed with yellow corn kernels, black beans, and small pieces of red pepper, all coated in a pale sauce. The dish is topped with green chopped cilantro and a light dusting of reddish spice, with a bright green lime wedge placed on the side inside the bowl. The bowl sits on a wooden board with white toast triangles arranged behind it. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, combine the chicken, corn, black beans, red bell pepper, cumin, smoked paprika, salt, and pepper. Add the lime juice, mayo or Greek yogurt, chopped cilantro, and hot sauce. Stir everything well until all ingredients are evenly coated.
Step 2: If possible, refrigerate the salad for about 15 minutes to allow the flavors to meld together. This step is optional but enhances the taste.
Step 3: Just before serving, gently fold in the diced avocado. Serve the salad with tortilla chips, on crostini, or inside lettuce cups or wraps for a lighter meal.

Tips & Variations

Use Greek yogurt instead of mayo to keep the salad lighter and add a subtle tang.
Add a dash of chili powder or cayenne pepper if you like more heat.
For extra crunch, toss in some crushed tortilla chips or chopped roasted pepitas just before serving.
Swap the chicken for cooked shrimp or blackened tofu for a different protein option.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the avocado separate if you plan to store it longer to avoid browning. When ready to serve, stir the avocado in and enjoy chilled or at room temperature. The salad tastes best fresh but can be gently reheated if preferred.

How to Serve

A white bowl filled with a creamy mixed salad showing at least four layers: shredded white chicken pieces, yellow corn kernels, black beans, and small bits of red and green vegetables all coated in a light sauce. The salad has a sprinkling of green chopped herbs and a dusting of red spice on top. A slice of fresh green lime rests on one side of the bowl. In the background, a wooden board holds several triangular white toast pieces, all set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned or frozen?

Yes, fresh corn kernels work wonderfully in this salad. Simply cook and cool them before adding for the best texture and sweetness.

Is this salad suitable for meal prep?

Absolutely! Prepare the salad ahead but add the avocado just before eating to keep it fresh and prevent browning.