Name: Southwest Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken breast, shredded or chopped; 1 can (15 oz) black beans, rinsed and drained; 1 cup corn kernels (fresh, canned, or thawed frozen); 1 red bell pepper, diced; 1/4 cup red onion, finely chopped; 1 avocado, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup fresh cilantro, chopped; 1/3 cup shredded cheddar or Mexican blend cheese; 1/4 cup sour cream or Greek yogurt (for the dressing); 2 tablespoons lime juice; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt and pepper, to taste; Optional: tortilla strips or crushed tortilla chips for crunch

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This Southwest Chicken Salad is a vibrant and flavorful dish that combines tender chicken, fresh vegetables, and zesty seasonings for a perfect balance of textures and tastes. With its bold, fresh ingredients, it’s a versatile and satisfying salad that’s great for lunch, dinner, or even as a side dish. The creamy avocado, tangy lime dressing, and optional crunchy tortilla strips bring this dish together in a way that’s both refreshing and filling.

Why You’ll Love This Recipe

This Southwest Chicken Salad is not only delicious but also packed with nutrients and protein, making it a healthy and satisfying meal. The shredded chicken and black beans create a hearty base, while the corn, bell pepper, and cherry tomatoes add crunch and sweetness. The creamy avocado and zesty lime dressing tie everything together, and the hint of cumin and chili powder gives it a smoky, Southwestern kick. It’s perfect for meal prep or serving at your next gathering!

Southwest Chicken Salad

Ingredients

2 cups cooked chicken breast, shredded or chopped
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or thawed frozen)
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1/3 cup shredded cheddar or Mexican blend cheese
1/4 cup sour cream or Greek yogurt (for the dressing)
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
Optional: tortilla strips or crushed tortilla chips for crunch

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the shredded chicken, black beans, corn, diced bell pepper, red onion, avocado, cherry tomatoes, and fresh cilantro. Toss gently to combine.
In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, olive oil, ground cumin, chili powder, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss everything together until well coated.
Sprinkle the shredded cheese over the salad and top with tortilla strips or crushed tortilla chips, if desired.
Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld together before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 0 minutes (if chicken is already cooked)
Total Time: 15 minutes

Variations

Grilled Chicken: For an extra layer of smoky flavor, grill the chicken before shredding it and adding it to the salad.
Spicy Kick: Add some diced jalapeño or a drizzle of hot sauce to give the salad a spicy punch.
Vegan Option: Skip the chicken and cheese, and add more beans or a plant-based protein like tofu for a vegan version.
Extra Veggies: Feel free to add other veggies like cucumber, roasted sweet potatoes, or diced zucchini to customize the salad to your liking.

Storage/Reheating

Storage: If you have leftovers, store the salad in an airtight container in the fridge for up to 2 days. The dressing can make the vegetables soggy over time, so it’s best to store the dressing separately and add it right before serving.
Reheating: This salad is best enjoyed cold, but if you have leftover chicken, you can reheat it in the microwave before adding it to the salad.

FAQs

1. Can I use cooked chicken from a rotisserie chicken?

Yes, rotisserie chicken is a great time-saver and will add even more flavor to the salad!

2. Can I substitute the sour cream for something else?

Yes, you can use Greek yogurt for a tangier, healthier option, or even a dairy-free alternative like cashew cream or a plant-based sour cream.

3. How can I make the salad spicier?

To add some heat, you can include diced jalapeños or a pinch of cayenne pepper to the dressing or the salad itself.

4. Can I make this salad ahead of time?

Yes, this salad can be made ahead, but it’s best to add the dressing just before serving to prevent the vegetables from getting soggy.

5. How long will this salad last in the fridge?

This salad will last up to 2 days in the fridge, but it’s best eaten within 24 hours for the freshest flavor.

6. Can I use frozen corn?

Yes, you can use frozen corn—just be sure to thaw it before adding it to the salad.

7. Can I make this salad without cilantro?

Yes, if you’re not a fan of cilantro, you can leave it out or replace it with parsley for a fresh, herby flavor.

8. Can I add other types of cheese?

Yes! If you don’t have cheddar or Mexican blend cheese, feel free to use any cheese you prefer, such as pepper jack, feta, or Monterey Jack.

9. What other toppings can I add?

Other delicious toppings include sliced olives, avocado slices, or even a dollop of guacamole for extra creaminess.

10. Can I make this salad vegan?

Yes, you can make it vegan by omitting the chicken and cheese, and adding more beans or a plant-based protein source such as tofu or tempeh.

Conclusion

This Southwest Chicken Salad is a delicious and versatile meal that brings together the perfect blend of textures and flavors. The combination of shredded chicken, black beans, corn, fresh veggies, and a creamy lime dressing makes it a satisfying and healthy option for any time of the day. Whether you’re enjoying it as a quick lunch or serving it at a gathering, this salad is sure to be a hit!

Chef MARTHA