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Southwestern Chicken Salad

A vibrant salad combining chicken, black beans, corn, and fresh vegetables, dressed in a zesty lime dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Southwestern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken Feel free to use leftover rotisserie chicken for convenience.
  • 1 cup black beans Rinsed and drained for a hearty protein boost.
  • 1 cup corn kernels Fresh, canned, or frozen, they add a sweet crunch.
  • 1 red bell pepper Diced for a pop of color and sweetness.
  • 1 avocado Chopped, adds creaminess to the mix.
  • 1/4 cup red onion Sliced thinly for a bit of zing.
  • 1 cup cherry tomatoes Halved for freshness.
  • 1/4 cup cilantro Chopped for an earthy finish.
Lime Dressing
  • 1 whole lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Shred your cooked chicken and place it in a large bowl.
  2. Add black beans, corn, diced bell pepper, avocado, red onion, cherry tomatoes, and cilantro to the chicken.
Dressing
  1. In a separate bowl, whisk together lime juice, olive oil, cumin, salt, and pepper until emulsified.
Final Steps
  1. Pour the dressing over the salad mixture and gently toss everything together until well combined.
  2. Taste and adjust the seasoning, adding more salt, pepper, or lime to suit your taste preferences.
  3. Plate the salad in bowls or on a large platter, and enjoy!

Notes

For a spicier kick, add jalapeños or a dash of hot sauce. Consider adding ingredients such as queso fresco, cooked rice, or tortilla strips for variation. Store leftovers in an airtight container in the fridge and consume within 2-3 days.