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Southwestern Chicken Salad

A vibrant salad combining tender chicken, zesty dressing, and colorful vegetables for a healthy, crowd-pleasing dish.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Try swapping in grilled tofu for a vegetarian twist.
  • 1 cup corn, drained
  • 1 cup black beans, rinsed
  • 1 cup cherry tomatoes, halved
  • 1 large red bell pepper, chopped
  • 1 large avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cilantro, chopped Feel free to omit if you're not a fan.
Dressing
  • 2 each limes, juiced
  • 1/4 cup olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper

Method
 

Preparation
  1. In a large mixing bowl, combine the shredded chicken, corn, black beans, cherry tomatoes, red bell pepper, avocado, red onion, and cilantro.
  2. In a separate small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper.
  3. Pour the dressing over the chicken and vegetable mixture, tossing gently to coat everything evenly.
  4. Let the salad sit for about 10 minutes to allow the flavors to meld.
  5. Serve in bowls, garnished with additional cilantro if desired.

Notes

To keep your salad fresh, store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. Consider toasting your spices before adding them to the dressing for enhanced flavor.