Name: Southwest Chicken Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Southwest
Ingredients: 2 cups cooked chicken, shredded or diced; 1 cup black beans, rinsed and drained; 1 cup corn, thawed or drained; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 1 avocado, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1/2 cup Greek yogurt; 1/4 cup mayonnaise; 2 tablespoons lime juice; 1 teaspoon chili powder; 1/2 teaspoon cumin; Salt and pepper to taste

Jump to Recipe

Southwest Chicken Salad is the ultimate combination of bold flavors, vibrant colors, and satisfying textures. This hearty salad blends tender chicken, crisp vegetables, black beans, and sweet corn with a creamy, zesty dressing that ties everything together. Whether you need a quick dinner, a filling lunch, or a crowd-pleasing side dish, this recipe delivers every time. Best of all, it works beautifully as a grilled chicken salad, a healthy salad bowl, or even a convenient meal prep lunch for busy weeks.

Story

Southwest Chicken Salad has always been my answer to busy days when I crave something fresh yet filling. I first made this Southwest Chicken Salad after grilling extra chicken for dinner and wanting to create something exciting the next day. Instead of another plain sandwich, I tossed the chicken with black beans, corn, and crisp vegetables. The result surprised me. The flavors blended perfectly, and the creamy lime dressing added just the right amount of brightness.

Since then, Southwest Chicken Salad has become a staple in my kitchen. I serve it as a colorful dinner centerpiece, pack it as a meal prep lunch, or transform it into a satisfying healthy salad bowl layered with greens. It’s versatile, simple, and packed with bold Southwestern flair.

Ingredients

2 cups cooked chicken, shredded or diced
1 cup black beans, rinsed and drained
1 cup corn (frozen and thawed or canned and drained)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste

Step-by-Step Instructions

Preparing the Ingredients

Start by shredding or dicing your cooked chicken into bite-sized pieces. If using freshly cooked chicken, allow it to cool slightly before cutting to keep it juicy. Next, dice the red bell pepper, halve the cherry tomatoes, and finely chop the red onion and cilantro. Carefully cube the avocado last to prevent browning. Rinse and drain the black beans and corn thoroughly to remove excess liquid.

Cooking Instructions

In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth. In a large mixing bowl, combine chicken, black beans, corn, bell pepper, tomatoes, avocado, onion, and cilantro. Pour the dressing over the mixture and gently fold until evenly coated. Chill the salad for at least 30 minutes before serving to allow flavors to develop.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overmixing once you add the avocado, as this can make it mushy. Also, do not skip chilling time. Letting the salad rest helps the flavors blend beautifully. If preparing in advance, store the avocado separately and add it just before serving to maintain freshness.

Pro Tips for Better Flavor

For extra depth, use grilled chicken to create a smoky grilled chicken salad variation. Add diced jalapeños for heat or sprinkle cotija cheese on top for a tangy finish. You can also turn this into a hearty corn and black bean salad by increasing the bean and corn quantities slightly.

Serving and Storage

How to Serve

Serve Southwest Chicken Salad over romaine or mixed greens for a vibrant healthy salad bowl. Spoon it into tortillas for wraps, pile it onto baked potatoes, or enjoy it with tortilla chips. It also pairs beautifully with warm grilled flatbread.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, keep avocado separate to prevent browning. Stir gently before serving again, and refresh the flavor with a squeeze of lime if needed.

Conclusion

Southwest Chicken Salad brings together bold spices, fresh vegetables, and creamy dressing in one satisfying dish. It’s simple enough for everyday meals yet impressive enough for gatherings. Try this recipe once, and it may quickly become your go-to for a vibrant and nourishing meal.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I make Southwest Chicken Salad ahead of time?

Yes, you can prepare it up to one day in advance. Store it in the refrigerator and add avocado right before serving for best texture and color.

What protein substitutions work well in this salad?

You can substitute grilled shrimp, rotisserie chicken, tofu, or chickpeas. Each option pairs well with the zesty dressing and Southwestern ingredients.

Is Southwest Chicken Salad gluten-free?

Yes, the salad itself is naturally gluten-free. Just ensure any tortillas or chips served alongside are labeled gluten-free.