Dinner

Southwest Chicken Salad Recipe

ByRafael Mansero January 30, 2026January 30, 2026

Introduction

This Southwest Chicken Salad is a vibrant and flavorful dish that’s easy to prepare and perfect for a quick lunch or light dinner. Combining tender chicken with zesty spices, fresh vegetables, and creamy avocado, it offers a delightful mix of textures and tastes.

A white bowl filled with a creamy salad made of shredded white chicken mixed with yellow corn kernels, black beans, small red bell pepper pieces, and green avocado chunks, all coated in a creamy sauce. The salad is topped with chopped green cilantro and a light dusting of reddish paprika. A bright green lime wedge rests on one side of the bowl. Next to the bowl are several triangular slices of toasted white bread. The bowl sits on a wooden board placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans chicken (drained and flaked) or 2 cups shredded rotisserie chicken
1/2 cup corn (canned or thawed from frozen)
1/2 cup canned black beans (rinsed and drained)
1/3 cup red bell pepper (finely diced)
1/4 cup red onion or green onions (finely diced)
1/4 cup fresh cilantro (chopped)
1 small avocado (diced, add just before serving)
Juice of 1 lime
1/2 cup mayo or Greek yogurt
1 tsp hot sauce or chipotle sauce
1/2 tsp cumin
1/4 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper

Instructions

Step 1: In a large bowl, combine the chicken, corn, black beans, red bell pepper, red onion or green onions, cilantro, cumin, smoked paprika, salt, and pepper.
Step 2: Add the lime juice, mayo or Greek yogurt, and hot sauce. Stir everything well until the ingredients are evenly coated.
Step 3: Gently fold in the diced avocado just before serving to keep it fresh.
Step 4: Optionally, cover and refrigerate the salad for 15 minutes to let the flavors meld together.
Step 5: Serve the salad with tortilla chips, on crostini, or inside lettuce cups or wraps for a lighter meal.

Tips & Variations

Use Greek yogurt instead of mayo for a tangier, lighter option.
Add diced jalapeños for extra heat if you like a spicier salad.
Swap black beans for pinto beans or kidney beans if preferred.
Try adding chopped tomatoes or roasted corn for more texture and flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, add the avocado just before serving. If refrigerated with avocado, it may darken slightly but will still taste good. Reheat is not necessary; serve chilled or at room temperature.

How to Serve

A white bowl filled with a creamy salad made of shredded chicken, yellow corn kernels, black beans, and small pieces of green and red bell peppers all mixed together, topped with fresh green cilantro leaves and a sprinkling of red chili powder. A bright green lime wedge is placed on the side inside the bowl. The bowl sits on a wooden board with three lime wedges in front, set on a white marbled surface with some green herbs blurred in the background. Toasted bread slices are partially visible behind the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of canned or rotisserie?

Yes, cooked and shredded fresh chicken works perfectly. Simply cook your chicken thoroughly before shredding and using it in the salad.

Is this salad suitable for meal prep?

Absolutely. Prepare the salad without avocado and add it fresh each day to keep it vibrant. Store the salad in the fridge and it will stay tasty for several days.