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Bowl of Southwestern chicken salad with colorful vegetables and dressing

Southwestern Chicken Salad

This vibrant salad combines shredded chicken, fresh vegetables, and zesty dressing for a quick and flavorful meal, perfect for busy weeknights or casual gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Southwestern
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for ease.
  • 1 can black beans, drained and rinsed Canned is convenient; rinse to remove excess sodium.
  • 1 cup corn, canned or frozen Fresh corn is ideal in season.
  • 1 piece red bell pepper, diced
  • 1 piece avocado, diced Use slightly firm avocados.
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1/4 cup lime juice Fresh lime juice is preferred.
  • 1 teaspoon cumin Toasted cumin can enhance flavor.
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken, black beans, corn, bell pepper, avocado, cherry tomatoes, red onion, and cilantro. Toss gently to avoid mashing the avocado.
  2. In a small bowl, whisk together lime juice, cumin, salt, and pepper.
  3. Pour the dressing over the salad mixture and toss well to combine.
  4. Serve immediately, garnished with cilantro sprigs and lime wedges.

Notes

This salad is great for meal prep; just keep avocado and dressing separate until serving.