Print

Easy Southwestern Chicken Salad Recipe

A mound of creamy southwestern chicken salad featuring chunks of chicken, black beans, and corn, garnished with parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this fresh, protein-packed Southwestern Chicken Salad for a quick lunch or light dinner. It features grilled chicken, black beans, corn, and a zesty lime dressing.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen or canned corn, drained
  • 1 large ripe avocado, diced
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese (optional)
  • For the Dressing:
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, pepper, and minced garlic until well combined. Set aside.
  2. In a large bowl, combine the shredded chicken, black beans, corn, red onion, and cilantro.
  3. Add the diced avocado to the bowl.
  4. Pour the dressing over the chicken and vegetable mixture.
  5. Gently toss all ingredients until everything is evenly coated with the dressing.
  6. If using, sprinkle the cotija cheese over the top.
  7. Serve immediately over a bed of crisp lettuce or enjoy as is. This is a great protein packed chicken salad for meal prep.

Notes

  • For best flavor, let the salad sit for 15 minutes before serving so the ingredients absorb the dressing.
  • If you are making this ahead of time, keep the avocado separate and add it just before serving to prevent browning.
  • You can grill your chicken ahead of time to make this a truly quick lunch salad idea.
  • Find more fresh summer salad ideas on our Pinterest page.

Nutrition

Find it online: https://kitchenuser.net/southwestern-chicken-salad-recipe/