Healthy Southwest Chicken Salad

This Healthy Southwest Chicken Salad brings together vibrant colors and bold flavors in a quick and satisfying meal. It’s perfect for busy weeknights or a laidback weekend brunch when you want something light but filling. The combination of shredded chicken, fresh vegetables, and a tangy, slightly smoky dressing makes it a crowdpleaser every time.

I first made this salad when I was short on time but craving something fresh and colorful. It quickly became my goto for lunch and dinner because it satisfies without weighing me down. My family loves it packed in tortillas or alongside chips for a casual dinner.

Ingredients

• Shredded rotisserie chicken: Two cups shredded rotisserie chicken or two cans of chicken drained, choose rotisserie for more flavor and juiciness
• Corn: Half cup of corn, fresh, canned, or thawed frozen, adds sweetness and texture
• Black beans: Half cup black beans rinsed and drained, a great source of protein and fiber
• Red bell pepper: One third cup finely diced red bell pepper, adds crunch and brightness, pick firm and vibrant peppers
• Red or green onion: Quarter cup finely diced red or green onion, brings a sharp, pungent bite
• Fresh cilantro: Quarter cup chopped fresh cilantro, essential for that fresh herbaceous note
• Avocado: One small avocado diced, adds creaminess and healthy fats, choose slightly ripe but firm
• Lime juice: Juice of one lime, provides acidity and balance
• Mayo or Greek yogurt: Half cup mayo or Greek yogurt or a combination, Greek yogurt keeps it lighter, mayo adds richness
• Hot sauce: One teaspoon hot sauce or chipotle sauce, adds gentle heat and smokiness
• Cumin: Half teaspoon cumin, warms the flavor profile
• Smoked paprika: Quarter teaspoon smoked paprika, gives the dressing a subtle smoky depth
• Salt and pepper: Salt and pepper to taste, adjust according to preference

Instructions

Prep the Ingredients:

Prepare all components before mixing. Drain the chicken if using canned and similarly drain the corn and beans. Dice the bell pepper, onion, and avocado into bitesized pieces. Chop the cilantro finely. This prep ensures everything comes together quickly in later steps.

Make the Dressing:

In a small bowl, whisk together mayo or Greek yogurt with hot sauce, cumin, smoked paprika, salt, and pepper. Taste and adjust seasoning as needed. This dressing ties the salad components together and adds a creamy tang with a smoky kick.

Combine the Salad Base:

In a large bowl, toss shredded chicken, corn, black beans, bell pepper, onion, cilantro, and the lime juice. The lime juice brightens the mix and helps meld the flavors.

Add the Dressing:

Pour the prepared dressing over the salad mixture. Stir gently until everything is evenly coated. Be careful not to mash the ingredients; you want to keep the textures distinct.

Fold in the Avocado:

Right before serving, fold in the diced avocado gently so it remains chunky and creamy throughout the salad without turning mushy.

Serve:

This salad shines when served chilled. You can enjoy it on its own in bowls, wrapped inside tortillas for a light wrap, or alongside crispy tortilla chips for scooping and crunch.

One of my favorite ingredients here is the smoked paprika. It adds a subtle smoky note that elevates the salad beyond just a simple chicken mix. The first time I served this at a family gettogether, everyone asked for seconds, and it quickly earned a spot as a household favorite.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to two days. If possible, keep the avocado separate and add it just before serving to maintain its fresh texture and color. For longer storage, omit the avocado and add fresh when ready to eat.

Ingredient Substitutions

You can swap the chicken for shredded turkey or cooked chickpeas for a vegetarian twist. Use canned white beans instead of black beans if preferred. If you want to avoid mayo or yogurt, try mashed ripe avocado as a creamy base for the dressing with a squeeze of lime.

Serving Suggestions

Serve over a bed of leafy greens for extra volume and nutrients. This salad works wonderfully as a tortilla wrap filling with some shredded cheese added. Pair it with crunchy tortilla chips or warm pita bread to make it a fun and interactive meal.

Enjoy chilled or wrapped for a light meal. Add the avocado just before serving for the best texture.

Common Questions About Recipes

→ What kind of chicken works best?

Shredded rotisserie chicken is convenient, but canned chicken can also be used after draining.

→ Can I use fresh vegetables only?

Yes, fresh or thawed frozen corn and finely diced fresh vegetables add crispness and color.

→ What gives the dressing its spicy flavor?

Hot sauce or chipotle sauce combined with cumin and smoked paprika provides smoky heat.

→ How should avocado be added?

Fold diced avocado into the salad just before serving to maintain its creamy texture.

→ How can I serve this salad?

Enjoy chilled in bowls, wrapped in tortillas, or paired with crispy tortilla chips for added crunch.