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Southwest Chicken Salad

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A vibrant, hearty salad inspired by Southwestern flavors: juicy chicken, beans, corn, bell peppers, and fresh veggies tossed in a zesty, smoky dressing. Great as a main dish or a satisfying lunch prep.

Ingredients

  • 2 cooked chicken breasts, shredded or diced
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, grilled, or thawed frozen)
  • 1 bell pepper (red or yellow), chopped
  • 1/4 cup red onion or scallions, finely chopped
  • 1 jalapeño or chili pepper, sliced (optional)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 4 cups lettuce (romaine or mixed greens)
  • 1/2 cup cotija, cheddar, or queso fresco, crumbled or shredded
  • 1/2 cup tortilla strips or crushed tortilla chips
  • Dressing: 1/4 cup olive oil or 1/2 cup plain yogurt/sour cream, 1 tbsp lime juice, 1/2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp smoked paprika, salt and pepper to taste

Instructions

  1. Cook the chicken if not already cooked: season with salt, pepper, and a little lime juice. Grill, bake, or pan-sear until internal temperature reaches 165°F (74°C). Let rest, then dice or shred.
  2. Chop bell pepper, onion, jalapeño (if using), and halve the tomatoes. Dice the avocado. Rinse black beans and prepare corn.
  3. In a small bowl, whisk together the dressing ingredients—your choice of base (yogurt or olive oil), lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Adjust to taste.
  4. In a large mixing bowl or on a bed of lettuce, combine chicken, black beans, corn, bell pepper, onion, tomatoes, avocado, and cilantro.
  5. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
  6. Top with crumbled or shredded cheese and tortilla strips or chips just before serving to maintain crunch.

Notes

Use rotisserie chicken to save time.Make it vegetarian by replacing chicken with roasted chickpeas or extra beans.Keep dressing and crunchy toppings separate for meal prep.Avocado is best added just before serving to avoid browning.Great served over rice or wrapped in tortillas for variety.

Nutrition

Find it online: https://cookibly.com/southwest-chicken-salad/