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Quick Southwest Chicken Salad

Quick Southwest Chicken Salad

Quick Southwest Chicken Salad is your new go-to for a speedy, flavorful meal that’s packed with vibrant tastes and satisfying textures. This versatile recipe is perfect for busy weeknights, delicious lunches, or even a light appetizer, offering a fantastic way to bring a touch of the Southwest to your table with minimal effort.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 15 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southwest
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded or diced rotisserie chicken is a great shortcut!
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn canned, frozen, or fresh
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup mayonnaise or Greek yogurt for a lighter option
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt or to taste
  • 1 pinch cayenne pepper optional, for a little heat
Optional toppings
  • sliced avocado
  • cherry tomatoes
  • tortilla chips
  • shredded lettuce

Equipment

  • Medium Bowl

Method
 

  1. Ensure your cooked chicken is ready. If you haven't already, shred or dice about 2 cups of cooked chicken. Using pre-cooked rotisserie chicken is an excellent time-saver for this recipe.
    2 cups cooked chicken, shredded or diced
  2. Thoroughly rinse and drain 1/2 cup of black beans. If you're using canned corn, drain it as well. If using frozen corn, you can let it thaw at room temperature or give it a quick rinse under cool water.
    1/2 cup black beans, rinsed and drained, 1/2 cup corn
  3. Finely dice 1/4 cup of red onion. Chop 1/4 cup of fresh cilantro to release its bright, herbaceous flavor. The fresh cilantro is key to that authentic Southwest taste.
    1/4 cup red onion, finely diced, 1/4 cup fresh cilantro, chopped
  4. In a medium bowl, combine 1/2 cup of mayonnaise (or Greek yogurt for a lighter, tangier profile). Add 1 tablespoon of fresh lime juice for a zesty kick. Stir in 1 teaspoon of chili powder and 1/2 teaspoon of cumin for those signature Southwest spices. Season with 1/4 teaspoon of salt, or adjust to your personal preference. For a touch of heat, add a pinch of cayenne pepper if desired. Whisk everything until smooth and well combined.
    1/2 cup mayonnaise, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1 pinch cayenne pepper
  5. Add the prepared chicken, rinsed black beans, corn, diced red onion, and chopped cilantro to the bowl with the dressing.
    2 cups cooked chicken, shredded or diced, 1/2 cup black beans, rinsed and drained, 1/2 cup corn, 1/4 cup red onion, finely diced, 1/4 cup fresh cilantro, chopped
  6. Using a spoon or spatula, gently fold all the ingredients together. Ensure that everything is evenly coated with the creamy dressing without overmixing, which can make the chicken mushy.
  7. Take a small taste of the salad and adjust seasonings if necessary. You might want to add a little more salt, lime juice, or spice according to your liking.
  8. Your Quick Southwest Chicken Salad is ready to be served! Enjoy it immediately or chill it for later.

Notes

This salad stores well in the refrigerator for up to 3-4 days in an airtight container.
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