Description
Southwest Chicken Salad is a vibrant, protein-packed salad featuring shredded chicken, black beans, corn, fresh vegetables, avocado, and a zesty lime-infused dressing, perfect for a light and satisfying meal.
Ingredients
- 2 cans chicken, drained and flaked OR 2 cups shredded rotisserie chicken
- ½ cup corn (canned or thawed from frozen)
- ½ cup black beans, rinsed and drained
- ⅓ cup red bell pepper, finely diced
- ¼ cup red onion or green onions, finely diced
- ¼ cup fresh cilantro, chopped
- 1 small avocado, diced (add just before serving)
- Juice of 1 lime
- ½ cup mayo or Greek yogurt
- 1 tsp hot sauce or chipotle sauce
- ½ tsp cumin
- ¼ tsp smoked paprika
- ½ tsp salt
- ¼ tsp pepper
Instructions
- In a large bowl, combine shredded chicken, corn, black beans, red bell pepper, onion, and cilantro.
- In a separate small bowl, whisk together mayo (or Greek yogurt), hot sauce, cumin, smoked paprika, salt, pepper, and lime juice to make the dressing.
- Pour dressing over the chicken mixture and toss until everything is evenly coated.
- Gently fold in diced avocado just before serving.
- Serve chilled or at room temperature as a main dish or wrap filling for a Southwest-style wrap.
Notes
- For added crunch, top with tortilla strips or roasted pepitas.
- Adjust hot sauce to taste for desired spiciness.
- Can be made ahead and stored in the fridge for up to 2 days (add avocado just before serving to prevent browning).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern