Dinner

Southwest Chicken Salad Recipe

ByMatteo Rossi November 2, 2025November 2, 2025

Introduction

This Southwest Chicken Salad is a quick, flavorful dish perfect for busy weeknights or a light lunch. Packed with colorful veggies, creamy avocado, and a tangy dressing, it offers a tasty twist on classic chicken salad with a spicy kick.

A white bowl filled with a creamy chicken salad featuring shredded white chicken pieces mixed with yellow corn kernels, dark black beans, and small green avocado chunks. The salad is topped with fresh chopped green cilantro and a light dusting of red paprika. A bright green lime wedge rests on the side inside the bowl. The bowl sits on a wooden board with three triangular slices of toasted white bread leaning against the bowl. The background shows 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, cumin, smoked paprika, salt, pepper, lime juice, mayo or Greek yogurt, chopped cilantro, and hot sauce. Stir well until all ingredients are evenly mixed and coated.
Step 2: Add the diced avocado just before serving and gently fold it in to avoid mashing.
Step 3: Optionally, refrigerate the salad for about 15 minutes to let the flavors meld together. This step is not required but enhances the taste.
Step 4: Serve the salad with tortilla chips, on crostini, in lettuce cups, or wrapped in tortillas for a light, fresh meal.

Tips & Variations

For extra crunch, add chopped celery or bell pepper when mixing the salad.
Swap mayo for Greek yogurt to lighten the dish and add tanginess.
Adjust the amount of hot sauce to suit your preferred spice level.
Try adding a sprinkle of shredded cheese or a drizzle of ranch dressing for a different twist.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 2 days. Add avocado just before serving to prevent browning. Reheat is not recommended as the salad is best enjoyed cold or at room temperature.

How to Serve

A white bowl filled with a creamy salad made of shredded white chicken, yellow corn kernels, black beans, small diced green bell pepper, and bits of red bell pepper all mixed together, topped with sprinkled chopped green cilantro and a light dusting of red chili powder. A bright green lime wedge rests on the side inside the bowl. The bowl sits on a wooden board with lime wedges in front and blurred green herbs in the white marbled texture background. 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 chicken?

Yes, you can cook and shred fresh chicken breasts or thighs. Simply poach or bake the chicken until fully cooked, then shred it before mixing with the other ingredients.