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Zesty Southwest Chicken Salad Recipe

Zesty Southwest Chicken Salad

This Zesty Southwest Chicken Salad is not only easy to whip up but also packed with nutritious ingredients that make it a memorable meal. Whether you're preparing a quick lunch or looking for a dish to impress guests, this recipe has got you covered!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked chicken shredded
  • 1 cup black beans rinsed and drained
  • 1 cup corn frozen or canned
  • 1 red bell pepper diced
  • 1 green 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 lime juiced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
Optional for Serving
  • Tortilla chips

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • Whisk

Method
 

  1. Step 1: In a large mixing bowl, combine the shredded chicken, black beans, corn, red bell pepper, green bell pepper, cherry tomatoes, avocado, red onion, and cilantro.
  2. Step 2: In a separate small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper to create the dressing.
  3. Step 3: Pour the dressing over the salad mixture and gently toss until all ingredients are well coated.
  4. Step 4: Taste and adjust seasoning if necessary; sometimes a little extra lime juice can really brighten things up!
  5. Step 5: Serve immediately, or refrigerate for up to two hours to allow flavors to meld.
  6. Step 6: If desired, serve with tortilla chips for added crunch.

Notes

This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Just keep in mind that the avocado may brown slightly, but it will still taste delicious!