Southwest Chicken Salad

Please rate us

A vibrant and satisfying salad featuring tender chicken, zesty black beans, and crisp vegetables, all tossed in a creamy, tangy dressing—perfect for meal prep and gatherings.

Print it Pin Recipe

Prep Time 15

Total Time 1 15

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Mexican

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

3 cups shredded or diced cooked chicken Leftover rotisserie chicken works well.
1 can black beans, rinsed and drained
1 cup corn (fresh or canned) Frozen corn is a handy substitute.
1 medium red bell pepper, diced
⅓ cup diced red onion
¼ cup fresh cilantro, chopped

Dressing Ingredients

½ cup sour cream Can substitute with Greek yogurt.
1 large lime, juiced
1-2 teaspoons hot sauce Adjust based on spice preference.
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon kosher salt

Method

Preparation of Dressing

In a small bowl, whisk together the dressing ingredients: sour cream, lime juice, hot sauce, chili powder, cumin, and salt until well combined.

Combine Salad Ingredients

In a large mixing bowl, combine the chicken, black beans, corn, bell pepper, red onion, and cilantro.
Pour the dressing over the salad and toss everything together until evenly coated.
Adjust the seasoning to taste if needed.

Chill and Serve

Cover and chill for at least an hour before serving to let the flavors meld beautifully.
When you're ready to eat, give it a quick stir and enjoy!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 4gSodium: 600mgFiber: 8gSugar: 4g

Notes

To keep your Southwest Chicken Salad fresh, store it in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until ready to eat to avoid sogginess. For extra zing, consider adding garlic powder or diced jalapeños to the dressing.

Tried this recipe?

Let us know how it was!