Name: Southwest Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Southwestern
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

Jump to Recipe· 3.9 from 35 reviews

If you’re craving a dish that bursts with fresh, bold flavors and offers a satisfying protein punch, this Southwest Chicken Salad Recipe is your new best friend. Loaded with vibrant ingredients like shredded chicken, black beans, corn, red pepper, creamy avocado, and a zesty cumin-lime dressing, it’s the ultimate balance of hearty and refreshing. Whether you’re looking for a quick lunch, a light dinner, or a convenient make-ahead option, this salad is as versatile as it is delicious. Trust me, once you try it, you’ll wonder how you ever lived without it!

Ingredients You’ll Need

The image shows several small glass bowls arranged on a white marbled surface. In the center is a white bowl filled with shredded light beige chicken. Around it, moving clockwise from the top left, there is a clear bowl of bright yellow corn kernels, a bowl with a small amount of red sauce, a bowl with a pale clear liquid, a bowl with thick white yogurt-like cream, a bowl of dark black beans, two halves of a green avocado, a bowl holding four different spices including salt, black pepper, red powder, and brown powder, a bowl of finely chopped red bell pepper, and a small bowl of chopped fresh green herbs. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Southwest Chicken Salad Recipe plays its part to create a perfect harmony of flavors and textures. From the creamy avocado to the zingy lime juice, these simple staples come together effortlessly for a dish that looks as good as it tastes.

Chicken: Use canned, drained, and flaked chicken or shredded rotisserie for juicy, protein-packed goodness.
Corn: Canned or thawed frozen corn adds a sweet crunch that balances the savory elements beautifully.
Black Beans: Rinsed and drained, they bring earthy flavor and fiber.
Red Bell Pepper: Finely diced for a pop of color and a touch of sweetness.
Red or Green Onions: Adds just the right amount of sharpness and freshness.
Fresh Cilantro: Chopped cilantro brings bright herbal notes that lift the entire salad.
Avocado: Diced and added just before serving, avocado gives a creamy, buttery texture everyone loves.
Lime Juice: Fresh lime juice brightens all the ingredients and adds that essential zing.
Mayonnaise or Greek Yogurt: Choose mayo for richness or Greek yogurt for a tangy, lighter dressing base.
Hot Sauce or Chipotle Sauce: Just a teaspoon adds a smoky kick without overpowering the dish.
Cumin and Smoked Paprika: These spices infuse the salad with warming southwest flavors.
Salt and Pepper: Essential seasonings to round out the taste perfectly.

How to Make Southwest Chicken Salad Recipe

Step 1: Prepare the Main Ingredients

Start by gathering your chicken—canned, drained, and flaked or freshly shredded rotisserie chicken works beautifully here. Combine it with your corn, black beans, diced red bell pepper, and finely chopped onions. This colorful medley sets the stage for the vibrant flavors to come together.

Step 2: Mix the Dressing

In a separate bowl, blend together your mayo or Greek yogurt with hot sauce, cumin, smoked paprika, salt, and pepper. This creamy dressing is where the magic happens, bringing a zesty southwest twist that ties every ingredient into one irresistible salad.

Step 3: Combine and Toss

Pour the dressing over the chicken and veggie mixture, then add the chopped cilantro and the juice of a fresh lime. Stir everything well so every bite is coated with flavor. If you have time, chilling it in the fridge for 15 minutes lets the flavors meld beautifully, but it’s absolutely delicious right away too.

Step 4: Add Avocado Just Before Serving

For that creamy surprise in every bite, fold in the diced avocado just before plating. This keeps the avocado fresh and vibrant without turning mushy.

How to Serve Southwest Chicken Salad Recipe

In a white bowl, there are six layers arranged in separate sections: bright yellow corn on the left, black beans below the corn, chopped green cilantro in the center, creamy white sauce above the beans, diced red bell peppers to the right of the sauce, and chunky avocado pieces with a small dollop of red sauce on top on the far right. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra chopped cilantro or a few slices of fresh jalapeño can take this salad to the next level, adding freshness and even more southwest flair. A wedge of lime on the side invites diners to add a burst of acidity if they desire.

Side Dishes

Keep it light and fresh by pairing this salad with simple tortilla chips for scooping, crunchy radishes, or a bowl of tortilla soup to create a true southwest-inspired meal. It’s also fantastic alongside warm cornbread or black bean soup to round things out.

Creative Ways to Present

Don’t just bowl it up—try spooning the salad into crisp lettuce cups for a refreshing handheld meal, use it as a topping for crostini for a party appetizer, or wrap it inside tortillas for a flavorful southwest chicken wrap. The possibilities are endless and always delicious.

Make Ahead and Storage

Storing Leftovers

This Southwest Chicken Salad Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Keep the avocado separate if possible to prevent browning, and mix it in fresh before serving.

Freezing

Because of the fresh veggies and avocado, freezing this salad is not recommended. The texture changes can be disappointing after thawing, so it’s best enjoyed fresh or refrigerated for a few days.

Reheating

This salad is best served cold or at room temperature. If you prefer, you can gently warm the chicken separately before combining it with the chilled veggies and dressing, but avoid microwaving the whole salad to maintain the textures.

FAQs

Can I use fresh chicken instead of canned?

Absolutely! Freshly cooked and shredded chicken works wonderfully and adds a bit more juicy texture to the salad. Rotisserie chicken is a great shortcut that saves time and adds flavor.

Is Greek yogurt a good substitute for mayonnaise?

Yes, Greek yogurt is a fantastic lighter alternative that brings creaminess and a slight tang. Feel free to choose whichever suits your taste and dietary preferences.

Can I make this salad vegan?

You can! Swap out chicken for grilled tofu or chickpeas, use vegan mayo, and skip the dairy-based dressings for a plant-based version with all the southwest flavor.

How spicy is this salad?

It has a gentle kick thanks to the hot sauce or chipotle sauce, which you can adjust based on how much heat you prefer. Start with a small amount and add more if you want extra spice.

What are some good toppings for added crunch?

Try toasted pumpkin seeds, crushed tortilla chips, or diced radishes. These add texture and complement the creamy and savory elements perfectly.

Final Thoughts

This Southwest Chicken Salad Recipe is truly a showcase of bold, fresh flavors that come together in a vibrant and satisfying dish. I’m excited for you to try it—you’ll find it’s not just easy to make, but also wonderfully adaptable to whatever you have on hand. Prepare it for lunch, dinner, or meal prep and watch it quickly become a favorite in your recipe collection!

Ezabella

Southwest Chicken Salad Recipe

Ingredients You’ll Need