Name: Southwest Chicken Salad
Prep time: 15 min
Cook time: PT-488566H9M21S
Total time: PT-488566H9M21S
Cuisine: American-Southwestern
Ingredients: 2 cups cooked chicken (shredded or diced); 1 cup black beans, rinsed and drained; 1 cup corn (fresh, canned, or thawed frozen); 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 1 avocado, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1/2 cup Greek yogurt; 1/4 cup mayonnaise; 2 tablespoons lime juice; 1 teaspoon chili powder; 1/2 teaspoon cumin; Salt and pepper, to taste

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This Southwest Chicken Salad is a vibrant, protein-packed bowl of goodness. I combine tender chicken, black beans, corn, red bell pepper, cherry tomatoes, and creamy avocado with a fresh herb finish. The whole thing is tossed in a creamy, zesty dressing made from Greek yogurt, mayonnaise, and spices. It’s flavorful, fresh, and satisfying—perfect for a quick lunch or an easy dinner. Southwest Chicken Salad

Why You’ll Love This Recipe

I love this recipe because it comes together fast, especially when using pre-cooked chicken. It’s loaded with textures and bold flavors—the creamy dressing, the crunch of fresh veggies, and the richness of avocado all work so well together. It’s a great meal prep option, and it’s incredibly customizable, which makes it easy to adjust to what I have on hand or what I’m craving.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken (shredded or diced)
1 cup black beans, rinsed and drained
1 cup corn (fresh, canned, or thawed frozen)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup Greek yogurt
1/4 cup mayonnaise
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper, to taste

directions

I start by whisking together the Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper in a small bowl until the dressing is smooth and creamy.
Then I add the chicken, black beans, corn, red bell pepper, cherry tomatoes, avocado, red onion, and cilantro to a large mixing bowl.
I pour the dressing over the ingredients and gently toss everything together until it’s evenly coated.
I let it chill in the fridge for at least 30 minutes to let the flavors really come together before serving.

Servings and timing

This recipe makes 4 servings. If I’m using pre-cooked chicken, I can pull it together in about 15 minutes, plus 30 minutes chilling time. If I cook the chicken fresh, I allow an additional 20–30 minutes, bringing the total time closer to 45–60 minutes.

Variations

I sometimes swap the Greek yogurt for sour cream if I want a tangier flavor.
For a vegetarian version, I just skip the chicken and add more beans or even quinoa.
I like tossing in shredded cheese or crushed tortilla chips for extra texture.
If I want it spicier, I add chopped jalapeño or a dash of hot sauce.
Romaine lettuce makes a great crunchy base if I want to serve this as a salad bowl.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3–4 days. If I’m prepping ahead, I store the dressing separately and mix in the avocado just before serving to keep everything fresh. This salad is best served cold—no reheating needed.

FAQs

What kind of chicken works best for this salad?

I usually go for rotisserie chicken or leftover grilled chicken because it’s fast and easy. But any cooked chicken—shredded, diced, grilled, or baked—will work.

Can I make this salad ahead of time?

Yes, I often prep the components ahead and store the dressing separately. I add the avocado and dressing just before serving to keep the texture and color fresh.

How can I make this salad spicier?

To turn up the heat, I like to add diced jalapeños, a pinch of cayenne pepper, or even a splash of my favorite hot sauce to the dressing.

Is this salad suitable for meal prep?

Absolutely. I portion it into containers without avocado or dressing, then add those just before eating. It stays fresh for a few days and makes lunch effortless.

Can I use canned corn and beans?

Yes, I often use canned corn and beans—just be sure to rinse and drain them well to avoid extra liquid and sodium.

Conclusion

This Southwest Chicken Salad is a fresh, colorful, and hearty dish that’s quick to make and bursting with flavor. Whether I’m meal prepping, feeding the family, or just need a satisfying lunch, this recipe delivers every time. With a creamy, zesty dressing and plenty of customizable options, it’s one I keep coming back to.