Sometimes you just need a meal that’s fast, fresh, and hits all the right notes, hearty enough to keep you full, but light enough to keep you moving. This Southwest Chicken Salad checks every box. It’s loaded with shredded chicken, corn, black beans, creamy avocado, and a tangy cumin-lime dressing that brings everything to life.
If you’re counting macros, chasing protein goals, or just love bold, colorful flavors, this one’s a winner. The best part? It comes together in 15 minutes flat, no stove required.
Ingredients
For the Salad Base:
- 2 cans chicken, drained and flaked or 2 cups shredded rotisserie chicken
- ½ cup corn, canned or thawed from frozen
- ½ cup black beans, rinsed and drained
- ⅓ cup red bell pepper, finely diced
- ¼ cup red onion or green onions, finely diced
- ¼ cup fresh cilantro, chopped
- 1 small avocado, diced (add just before serving)
- Juice of 1 lime
For the Dressing:
- ½ cup mayo or Greek yogurt (or half-and-half for balance)
- 1 tsp hot sauce or chipotle sauce
- ½ tsp cumin
- ¼ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
Instructions (Step-by-Step)
- Mix the Base:
In a large bowl, combine the chicken, corn, black beans, red bell pepper, red onion, and cilantro. Toss gently to mix. - Make the Dressing:
In a separate bowl, whisk together the mayo (or Greek yogurt), hot sauce, cumin, paprika, salt, and pepper until smooth. Add lime juice and stir well. - Combine Everything:
Pour the dressing over the salad base and mix until everything is evenly coated. Gently fold in the diced avocado last to keep it fresh and intact. - Optional Chill:
For the best flavor, refrigerate for 10–15 minutes before serving — it helps the spices mingle and the dressing thicken slightly. - Serve & Enjoy:
Serve it as-is, with tortilla chips, over a bed of lettuce, in lettuce wraps, or stuffed into pita pockets for a protein-packed lunch.
Tips & Tricks for the Best Southwest Chicken Salad
- Keep Avocado Fresh:
If you’re meal-prepping, leave the avocado out until just before serving. A quick toss in lime juice also helps prevent browning. - Add Crunch:
Sprinkle crushed tortilla chips, roasted pepitas, or even crispy chickpeas before serving for texture. - Boost the Flavor:
For smoky depth, use chipotle hot sauce instead of regular. A pinch of garlic powder or chili flakes can add a subtle kick. - Make It a Bowl:
Serve over chopped romaine or spinach for a more filling, salad-style meal.
Substitutions & Variations
- Vegan or Dairy-Free:
Use vegan mayo or dairy-free yogurt for the dressing. Skip the chicken and add chickpeas or grilled tofu instead. - Spicy Southwest Version:
Add diced jalapeños, extra chipotle sauce, or a sprinkle of cayenne pepper. - Different Proteins:
Swap in shredded turkey, grilled shrimp, or even canned tuna — all work beautifully with the dressing. - Add Cheese:
Crumbled cotija or shredded cheddar takes it up a notch (if you’re not dairy-free). - Meal Prep Tip:
This salad holds up well in the fridge for up to 24 hours — just stir before serving and add avocado fresh.
Frequently Asked Questions
How long does Southwest Chicken Salad last in the fridge?
Up to 24 hours in an airtight container. For the freshest flavor, add avocado right before serving.
Can I use canned chicken instead of rotisserie?
Absolutely! Just drain it well and fluff it with a fork before mixing. It’s perfect for quick prep or office lunches.
Can I make this salad ahead of time?
Yes! Combine all ingredients except avocado and lime juice up to a day in advance. Add those right before serving.
What’s the best way to serve it?
Try it with tortilla chips, in lettuce cups, or wrapped in a whole-grain tortilla for a quick, portable meal.
Nutrition Information (Per Serving)
- Calories: 220 kcal
- Protein: 20 g
- Carbohydrates: 10 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 2 g
(Calculated using Greek yogurt; values may vary based on exact ingredients.)
This Southwest Chicken Salad isn’t just another “healthy lunch”, it’s a recipe that proves quick food can still taste indulgent. It’s smoky, creamy, tangy, and endlessly customizable.
If you try it, I’d love to know your twist, do you go extra spicy, or keep it cool and creamy? Drop a comment, leave a rating, or share your version. Let’s make salads feel exciting again.
High-Protein Southwest Chicken Salad
Ingredients
For the Salad Base:
- 2 cans chicken, drained and flaked or 2 cups shredded rotisserie chicken
- ½ cup corn, canned or thawed from frozen
- ½ cup black beans, rinsed and drained
- ⅓ cup red bell pepper, finely diced
- ¼ cup red onion or green onions, finely diced
- ¼ cup fresh cilantro, chopped
- 1 small avocado, diced (add just before serving)
- Juice of 1 lime
For the Dressing:
- ½ cup mayo or Greek yogurt (or half-and-half for balance)
- 1 hot sauce or chipotle sauce
- ½ cumin
- ¼ smoked paprika
- ½ salt
- ¼ black pepper
Instructions
- Mix the Base:In a large bowl, combine the chicken, corn, black beans, red bell pepper, red onion, and cilantro. Toss gently to mix.
- Make the Dressing:In a separate bowl, whisk together the mayo (or Greek yogurt), hot sauce, cumin, paprika, salt, and pepper until smooth. Add lime juice and stir well.
- Combine Everything:Pour the dressing over the salad base and mix until everything is evenly coated. Gently fold in the diced avocado last to keep it fresh and intact.
- Optional Chill:For the best flavor, refrigerate for 10–15 minutes before serving — it helps the spices mingle and the dressing thicken slightly.
- Serve & Enjoy:Serve it as-is, with tortilla chips, over a bed of lettuce, in lettuce wraps, or stuffed into pita pockets for a protein-packed lunch.