Southwest Chicken Salad
A bright and crunchy Southwest Chicken Salad that’s quick to prepare, protein-rich, and perfect for weeknight meals or packed lunches.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn, canned or thawed frozen
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
Instructions
- Combine the shredded chicken, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro in a large bowl.
- Whisk the lime juice, olive oil, chili powder, and a pinch of salt and pepper in a small bowl until emulsified.
- Pour the dressing over the salad and toss gently to coat. Adjust seasoning as needed.
- Serve immediately for the freshest texture, or refrigerate for up to an hour to let flavors meld.
Notes
Keep avocado separate until serving to avoid browning. Use rotisserie chicken for convenience. This salad can be made vegetarian by substituting chicken with sweet potatoes or beans.
Find it online: https://www.mealbreeze.com/southwest-chicken-salad-2/