Quick Southwest Chicken Salad

Quick Southwest Chicken Salad is your new go-to for a lightning-fast, flavorful meal that’s perfect for busy days. This recipe offers a vibrant and satisfying twist on classic chicken salad, packed with zesty Southwestern flair.

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Prep Time 15

Cook Time 0

Chill Time 30

Total Time 15

Servings: 4 servings

Course: Salad

Cuisine: Southwestern

Ingredients Equipment Method Notes

Ingredients

2 cups cooked chicken, shredded or diced rotisserie chicken is a fantastic shortcut!
1/2 cup black beans, rinsed and drained
1/2 cup corn kernels fresh, frozen, or canned
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1/4 cup mayonnaise
2 tablespoons lime juice freshly squeezed preferred
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika optional, for extra depth
salt and freshly ground black pepper to taste

Optional additions

1/4 cup diced bell pepper any color
1/4 avocado diced
pinch cayenne pepper for heat

Equipment

Medium Mixing Bowl
Small Bowl
Whisk
Spatula or spoon

Method

Prepare your cooked chicken. The easiest method is to use pre-cooked rotisserie chicken. Shred or dice about 2 cups of the chicken breast or thigh meat into bite-sized pieces. Place the prepared chicken in a medium mixing bowl.
2 cups cooked chicken, shredded or diced
To the bowl with the chicken, add the rinsed and drained black beans and the corn kernels. If you’re using fresh corn, you can grill or boil it beforehand for an extra layer of flavor.
1/2 cup black beans, rinsed and drained, 1/2 cup corn kernels
Add the finely diced red onion and the freshly chopped cilantro to the bowl. These ingredients will provide a fresh, pungent kick and bright herbaceous notes that are essential to the Southwest profile.
1/4 cup red onion, finely diced, 1/4 cup fresh cilantro, chopped
In a separate small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, cumin, and smoked paprika (if using). Season generously with salt and freshly ground black pepper to your liking. Taste the dressing and adjust seasonings as needed; you might want a little more lime for tang or more chili powder for a spicier profile.
1/4 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, salt and freshly ground black pepper
Pour the prepared dressing over the chicken mixture in the medium bowl. Gently fold all the ingredients together with a spatula or spoon until everything is well coated. Ensure the dressing is evenly distributed throughout the salad.
Before serving, take a small taste of the Quick Southwest Chicken Salad. This is your chance to fine-tune the flavors. Does it need more salt? More lime juice? A touch more spice? Adjust as needed to achieve your perfect balance.
Your delicious and quick Southwest chicken salad is ready! You can serve it immediately, or for enhanced flavors, cover the bowl and refrigerate it for at least 15-30 minutes to allow the flavors to meld.

Notes

Store any leftover Quick Southwest Chicken Salad in an airtight container in the refrigerator for up to 3-4 days. Freezing is possible, but the texture of the mayonnaise may change slightly. This salad is best enjoyed chilled.