Southwest Chicken Salad

Elevate your lunch game with this vibrant and flavorful Southwest Chicken Salad, a dish that’s as easy to make as it is delicious to eat. This versatile recipe offers a refreshing take on traditional chicken salad, packed with zesty spices and satisfying textures, making it perfect for quick weeknight dinners or convenient meal prep.

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Prep Time 30

Cook Time 25

Chill Time 30

Course: Dinner, Lunch, Salad

Cuisine: Southwestern

Ingredients Equipment Method Notes

Ingredients

1.5 pounds boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon chili powder
0.5 teaspoon cumin
0.25 teaspoon smoked paprika
to taste salt and freshly ground black pepper
1 cup canned black beans, rinsed and drained
1 cup canned corn kernels, drained (or fire-roasted corn for extra flavor)
0.5 cup finely diced red onion
0.5 cup finely diced red bell pepper
0.25 cup chopped fresh cilantro
0.5 cup mayonnaise (or Greek yogurt for a lighter option)
2 tablespoons lime juice (from about 1 lime)
1 teaspoon hot sauce (optional, adjust to your spice preference)

Optional Garnish

Sliced avocado
extra cilantro
a sprinkle of cotija cheese

Equipment

Large mixing bowl
Small Bowl

Method

Cook your chicken by boiling it until cooked through (about 15-20 minutes), baking it at 375°F (190°C) until no longer pink inside (about 20-25 minutes), or grilling it for an extra smoky flavor. Allow it to cool slightly.
1.5 pounds boneless, skinless chicken breasts or thighs
Using two forks, shred the chicken into bite-sized pieces, or dice it into small cubes. Place the shredded or diced chicken in a large mixing bowl.
Drizzle the olive oil over the chicken. Sprinkle the chili powder, cumin, smoked paprika, salt, and freshly ground black pepper over the chicken. Toss gently to ensure the chicken is evenly coated with the spices.
1 tablespoon olive oil, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.25 teaspoon smoked paprika, to taste salt and freshly ground black pepper
Add the rinsed and drained black beans, drained corn kernels, diced red onion, and diced red bell pepper to the bowl with the seasoned chicken. Gently mix everything together to distribute the ingredients evenly.
1 cup canned black beans, rinsed and drained, 1 cup canned corn kernels, drained, 0.5 cup finely diced red onion, 0.5 cup finely diced red bell pepper
In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), lime juice, and hot sauce (if using). Stir until you have a smooth, creamy dressing. Taste and adjust seasonings as needed.
0.5 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon hot sauce
Pour the dressing over the chicken and vegetable mixture. Gently fold everything together until the chicken and vegetables are thoroughly coated with the creamy Southwest dressing. Be careful not to overmix.
Cover the bowl and refrigerate the Southwest Chicken Salad for at least 30 minutes to allow the flavors to meld. Before serving, stir in the chopped fresh cilantro.
0.25 cup chopped fresh cilantro

Notes

Store leftover Southwest Chicken Salad in an airtight container in the refrigerator for up to 3-4 days. Not ideal for freezing due to mayonnaise and fresh vegetables.