Southwest Chicken Salad Recipe
Introduction
Southwest Chicken Salad is a vibrant and flavorful dish perfect for a quick lunch or light dinner. Packed with protein, fresh vegetables, and a zesty dressing, it offers a refreshing twist on traditional chicken salad with a Southwest flair.
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, red onion or green onions, fresh cilantro, cumin, smoked paprika, salt, pepper, lime juice, mayo or Greek yogurt, and hot sauce. Stir well until all ingredients are evenly mixed and 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 to keep it fresh and creamy.
- Step 4: Serve as desired — with tortilla chips, on crostini, or wrapped in lettuce cups for a lighter option.
Tips & Variations
- For a creamier texture, substitute mayo with Greek yogurt or use a mix of both.
- Add diced jalapeños for extra heat if you like it spicy.
- Use fresh-cooked corn on the cob when in season for a sweeter flavor.
- Serve over mixed greens to turn this into a hearty salad bowl.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. To keep the avocado from browning, add it fresh just before serving each time. If storing with avocado, consume within a day for best quality. The salad tastes great 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 or cooked, shredded chicken breast works wonderfully and can add more flavor and texture.
Is it possible to make this salad vegan?
Yes! Replace the chicken with chickpeas or grilled tofu and swap mayo with a vegan alternative or additional Greek yogurt if dairy is acceptable.
PrintSouthwest Chicken Salad Recipe
This vibrant Southwest Chicken Salad combines tender shredded chicken with fresh vegetables, black beans, and a zesty, creamy dressing made from mayo or Greek yogurt and spices. It’s a quick, flavorful, and versatile dish perfect for a light lunch or satisfying snack, with options to serve it with tortilla chips, crostini, or lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern American
- Diet: Gluten Free
Ingredients
Protein and Vegetables
- 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 and Seasonings
- 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
- Combine Ingredients: In a large bowl, mix together the chicken, corn, black beans, red bell pepper, red or green onions, cilantro, cumin, smoked paprika, salt, pepper, lime juice, and your choice of mayo or Greek yogurt. Add the hot sauce or chipotle sauce, and give everything a good stir until all ingredients are evenly coated.
- Chill (Optional): Cover the bowl and refrigerate for about 15 minutes to let the flavors meld together and intensify. Although optional, this resting step enhances the taste.
- Add Avocado & Serve: Just before serving, fold in the diced avocado gently to avoid mashing. Serve the salad on its own, with tortilla chips, crostini, or in lettuce cups or wraps for a lighter meal.
Notes
- You can substitute canned chicken with freshly shredded rotisserie chicken for a fresher taste.
- Adjust the hot sauce quantity based on your spice preference.
- For a lighter option, Greek yogurt can replace mayo without compromising creaminess.
- The salad holds well for up to 2 days in the fridge but best eaten soon after avocado is added to avoid browning.
- Try adding diced jalapeño for extra heat or a sprinkle of shredded cheese for richness.
Keywords: Southwest Chicken Salad, chicken salad, no-cook salad, black beans, avocado salad, Greek yogurt salad, summer salad, easy chicken recipe
