This Easy Southwest Chicken Salad is fresh and tasty! With grilled chicken, black beans, corn, and a zesty dressing, it’s a meal that hits the spot any day of the week.
It’s perfect for lunch or dinner, and honestly, who doesn’t love a salad that feels like a fiesta? 🎉 I like to add some crunchy tortilla strips on top for that extra crunch!
Key Ingredients & Substitutions
Chicken: Shredded chicken is the star here. I recommend using rotisserie chicken for ease. You could also use canned chicken or even tofu for a meatless option.
Black Beans: Canned black beans work perfectly after rinsing. If you want some variety, try using pinto beans or chickpeas instead!
Corn: Both canned and fresh corn work well. Frozen corn could also be used—just thaw it first! It’s sweet and adds great texture.
Bell Pepper: I like green for its crunch and slight bitterness, but red, yellow, or orange peppers add sweetness. Feel free to swap based on your taste.
Dressing: The mix of mayonnaise and Greek yogurt gives a creamy finish. You could use just one or even a dairy-free alternative like avocado or cashew cream if you prefer.
How Do You Mix the Salad Without Mushy Ingredients?
Getting the perfect mix comes down to careful handling. Start with the protein and beans first, and gently fold in the veggies to keep them crunchy.
- Use a large mixing bowl for space.
- Mix dressing in a separate bowl to prevent over-saturation of the veggies.
- Toss ingredients with a spatula, working from the bottom up to combine without crushing anything.
Chilling the salad helps marry the flavors and keeps it crisp. Make sure not to overmix before serving—this keeps everything fresh and vibrant!
Easy Southwest Chicken Salad
Ingredients You’ll Need:
- 3 cups cooked, shredded chicken breast
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (can be canned or fresh)
- 1/2 cup cherry tomatoes, halved or quartered
- 1/4 cup red onion, finely diced
- 1/2 cup green bell pepper or jalapeño, sliced thin (adjust amount based on desired heat)
- 1/4 cup pepitas (pumpkin seeds)
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1-2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Juice of 1 lime
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad takes about 15-20 minutes to prepare. Plus, it’s best to chill it for at least 30 minutes so all the flavors can meld together. So, allow 45 minutes in total—easy and quick!
Step-by-Step Instructions:
1. Combine the Ingredients:
In a large mixing bowl, add the shredded chicken, black beans, corn, cherry tomatoes, diced red onion, sliced green bell pepper (or jalapeño), and pepitas. Mix these together gently to combine all those vibrant colors and flavors.
2. Prepare the Dressing:
In a separate small bowl, use a whisk to combine the mayonnaise and Greek yogurt (or sour cream). Add in the chili powder, cumin, smoked paprika, garlic powder, and lime juice. Whisk everything together until the dressing is smooth and well-blended. You can season it with salt and pepper to taste—don’t be shy!
3. Mix It All Together:
Now that your dressing is ready, pour it over the chicken and veggie mixture. Gently toss everything together using a spatula or large spoon until all ingredients are evenly coated with the creamy dressing.
4. Taste and Adjust:
Give your salad a taste! If you feel like it needs more flavor, add a little extra lime juice, salt, or even more chili powder if you like it spicy. Taste adjustments make all the difference!
5. Chill and Serve:
Cover the salad and pop it in the refrigerator for at least 30 minutes. This will help all the wonderful flavors blend together. Serve the salad chilled on its own, with tortilla chips, or over a bed of greens for a fulfilling meal.
Enjoy your flavorful, easy-to-make Southwest Chicken Salad! Perfect for any occasion, and sure to be a hit with family and friends!
FAQ for Easy Southwest Chicken Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Shredded rotisserie chicken or any leftover cooked chicken works great in this salad. Just make sure it’s cooled before mixing, and shred it into bite-sized pieces for best results.
How Long Will This Salad Last in the Fridge?
The salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving as the ingredients may settle while stored.
Can I Make This Salad Vegetarian?
Yes, you can! Substitute the shredded chicken with diced avocado, tofu, or grilled vegetables like zucchini or mushrooms. You can also add more beans or lentils for protein. It’ll still taste delicious!
What Can I Serve With Southwest Chicken Salad?
This salad is versatile! Serve it alone for a light meal, alongside tortilla chips for crunch, or over a bed of mixed greens for an extra filling option. It also makes a great filling for wraps or sandwiches!
