Southwest Style Chicken Salad

This Southwest Chicken Salad is a vibrant and nutritious dish that brings together shredded chicken, fresh vegetables, and a tangy, slightly spicy dressing. It’s perfect for busy weeknights when you want something quick and satisfying or for a lively weekend brunch.

I first made this recipe last summer when I needed a quick crowdpleaser for friends, and it quickly became one of my goto dishes. Now it’s a regular on my menu when I want something light but filling.

Ingredients

• Shredded chicken: Two cups shredded rotisserie chicken or canned chicken for quick prep and good flavor
• Corn: Half a cup corn which can be canned, fresh, or frozen adding sweetness and texture
• Black beans: Half a cup black beans rinsed and drained for protein and fiber
• Red bell pepper: One third cup finely diced red bell pepper providing crunch and a hint of sweetness
• Onion: Quarter cup finely diced red or green onion offering sharpness and depth
• Cilantro: Quarter cup chopped fresh cilantro for brightness and herbaceous notes
• Avocado: One small avocado diced for creaminess and healthy fats
• Lime juice: Juice of one lime which adds vibrant acidity balancing the flavors
• Mayonnaise or Greek yogurt: Half a cup mayonnaise or Greek yogurt or a mix to create a creamy base for the dressing
• Hot sauce: One teaspoon hot sauce or chipotle sauce for a smoky, spicy dimension
• Cumin: Half teaspoon cumin imparting earthiness
• Smoked paprika: Quarter teaspoon smoked paprika adding warmth and smoky flavor
• Salt and pepper: Salt and pepper to taste enhancing all the ingredients
• Notes: Choose fresh vegetables with firm texture and vibrant color. For the chicken, rotisseriestyle offers convenience and a nice roasted flavor but canned chicken works well too. Pick ripe avocado for creamy texture and avoid browning.

Instructions

Prep all ingredients:

Drain the chicken, corn, and beans thoroughly to keep the salad from becoming soggy. Dice the bell pepper, onion, and avocado into bite-sized pieces so every bite has some crunch and creaminess. Chop the cilantro finely so its flavor is well distributed.

Make the dressing:

In a small bowl, whisk together the mayonnaise or Greek yogurt with hot sauce, cumin, smoked paprika, salt, and pepper. Taste as you go to adjust the spice or tang to your preference. This sauce binds everything together with a creamy, smoky, and slightly spicy profile.

Combine the salad:

In a large mixing bowl, add shredded chicken, corn, black beans, red bell pepper, onion, and cilantro. Pour the fresh lime juice over this mixture to brighten the flavors and toss gently to mix everything well.

Add the dressing:

Drizzle the dressing over the salad and stir gently to coat the ingredients evenly. Be careful not to mash the soft ingredients while mixing.

Incorporate avocado:

Just before serving, fold in the diced avocado carefully to keep its shape and creamy texture intact.

Serve it up:

Enjoy the salad chilled on its own in bowls, wrap it inside warm tortillas for a handheld meal, or serve alongside crispy tortilla chips for added crunch.

Cilantro is my favorite ingredient here because it adds such a fresh, lively note that brightens the smoky spices. One memorable time, I brought this salad to a potluck and the cilantro aroma was the first thing guests noticed. It sparked conversations and everyone wanted the recipe.

Storage tips

Store the salad covered in the refrigerator for up to three days. Add avocado only before serving to prevent browning. If preparing ahead, keep the dressing separate and stir in just before eating for the best texture. This makes it a great option for prepping lunches for the week.

Ingredient substitutions

Chicken can be swapped for turkey or cooked tofu for a vegetarian option. Black beans may be replaced with pinto beans or chickpeas depending on preference. Greek yogurt in the dressing can be substituted with sour cream for a different tang. Lime juice can be switched with lemon juice in a pinch, though lime keeps the Southwest vibe stronger.

Serving suggestions

Serve the salad over a bed of mixed greens for extra volume and color. Wrap the salad in warm corn or flour tortillas to make tasty burritos or wraps. Accompany with crunchy tortilla chips or baked pita chips for added texture. Top with shredded cheddar or crumbled queso fresco for a cheesy twist.

This salad is bright, filling, and easy to make ahead for lunches. Adjust the heat and toppings to suit your taste.

Common Questions About Recipes

→ What type of chicken works best for this salad?

Shredded rotisserie chicken adds convenience and flavor, but canned or cooked chicken can be used as well.

→ Can I substitute mayo in the dressing?

Greek yogurt is a great alternative that adds creaminess with less fat and a slight tang.

→ How can I make this salad spicier?

Increase the amount of hot sauce or chipotle sauce in the dressing for a bolder kick.

→ What’s the best way to serve this salad?

Enjoy chilled on its own, wrapped in tortillas, or alongside crispy tortilla chips for added texture.

→ Is it necessary to add avocado last?

Yes, folding avocado in just before serving keeps it fresh and prevents browning.