Go Back

Southwest Chicken Salad

A vibrant salad with fresh vegetables, tender chicken, and a zesty lime dressing, perfect for meal prep and packed with protein.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Can use leftover rotisserie chicken for quicker prep.
  • 1 can black beans, drained and rinsed
  • 1 cup corn, canned or fresh Sweet flavor and color.
  • 1 large red bell pepper, diced Adds crunch and vibrant color.
  • 1 medium avocado, diced Provides creaminess and healthy fats.
  • 1 cup cherry tomatoes, halved Juicy bursts of flavor.
  • 1/4 cup red onion, diced Offers sharpness and contrast.
  • 1/4 cup cilantro, chopped Fresh herbal notes.
  • 2 tablespoons lime juice Brightens the flavors.
  • 2 tablespoons olive oil Healthy fat that brings flavors together.
  • 1 teaspoon cumin Warm spiciness.
  • to taste salt and pepper Basic seasoning.

Method
 

Preparation
  1. Gather all your ingredients on a clean countertop.
  2. Dice the red bell pepper, avocado, and red onion into small pieces.
  3. Halve the cherry tomatoes and chop the cilantro.
  4. Drain and rinse the black beans in a colander.
  5. Measure out your olive oil, lime juice, and cumin in a mixing bowl.
Cooking and Assembling
  1. In a large bowl, combine the shredded cooked chicken, black beans, corn, red bell pepper, avocado, cherry tomatoes, red onion, and cilantro.
  2. Pour the lime juice, olive oil, and cumin mixture over the salad.
  3. Gently toss all the ingredients together until everything is evenly coated.
  4. Season with salt and pepper to taste, adjusting according to your preference.
  5. Let it sit for 5 minutes to allow the flavors to meld.
Serving
  1. Divide the salad into serving bowls.
  2. For a delightful twist, serve with additional lime wedges on the side.
  3. Garnish with extra cilantro if desired.
  4. Enjoy immediately or store for meal prep!

Notes

This salad tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. Keep the avocado separate until you're ready to eat to maintain freshness.