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A colorful Southwest Chicken Salad with grilled chicken, fresh vegetables, and a zesty dressing.

Southwest Chicken Salad

A vibrant and nourishing salad that combines tender chicken with fresh vegetables, beans, and avocado, making it perfect for quick meals and gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, diced Rotisserie chicken works great.
  • 1 cup black beans, rinsed and drained Chickpeas can be a substitute.
  • 1 cup corn, drained Frozen corn is an excellent alternative.
  • 1 cup cherry tomatoes, halved Roma tomatoes can be used instead.
  • 1 medium red bell pepper, diced Any vibrant bell pepper can substitute.
  • 1 medium avocado, diced Substitute with Greek yogurt if necessary.
  • 1/4 cup red onion, diced Green onions can be a milder option.
  • 1/4 cup cilantro, chopped Parsley can be used if cilantro is not preferred.
Dressing
  • 3 tablespoons lime juice Lemon juice can also be used.
  • 2 tablespoons olive oil Can be substituted with light oil.
  • 1 teaspoon chili powder Paprika can be used for a different flavor.
  • to taste Salt and pepper Essential for balancing flavors.

Method
 

Preparation
  1. In a large bowl, combine the cooked chicken, black beans, corn, cherry tomatoes, bell pepper, avocado, red onion, and cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately.

Notes

For added crunch, toss in some tortilla strips just before serving. Allow the salad to sit for 10 minutes after mixing to let the flavors meld.