If you’re looking for a salad that’s full of flavor and easy to prepare, this Spicy Southwest Chicken Salad is the perfect choice. Packed with protein, fiber, and fresh ingredients, it’s a delicious and nutritious option for lunch or dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Juice of 1 lime
- Salt and pepper to taste
- Optional: tortilla strips for crunch
Instructions
- Top with tortilla strips just before serving for an extra crunch!
- In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, avocado, and red onion.
- In a small bowl, whisk together cumin, chili powder, lime juice, salt, and pepper.
- Pour the dressing over the salad mixture and gently toss to combine.
- Add fresh cilantro and mix well.
- Serve immediately, or chill in the fridge for 30 minutes to let the flavors meld.
Prep Time
15 mins | Cooking Time: 0 mins | Total Time: 15 mins
Calories:
350 kcal per serving
Suggested Pairings for Spicy Southwest Chicken Salad
Complete your meal with these delicious side options that complement the bold flavors of the salad:
- Tortilla chips – Add a crispy texture and use them to scoop up the salad for a fun twist.
- Grilled corn on the cob – The smoky sweetness enhances the Southwest-inspired flavors.
- Fresh fruit salad – A mix of watermelon, mango, or citrus fruits provides a refreshing contrast to the spice.
These pairings create a well-balanced meal, perfect for any occasion!
How to Store Spicy Southwest Chicken Salad
To keep your Spicy Southwest Chicken Salad fresh, store it in an airtight container in the refrigerator for up to 3 days. For best results, add the avocado and tortilla strips just before serving to prevent them from becoming mushy or soggy. If the salad seems dry after storage, refresh it with a squeeze of lime juice and a drizzle of olive oil before serving. Avoid freezing, as the fresh ingredients may lose their texture and flavor.
Spicy Southwest Chicken Salad
Ingredients
Salad Base
- 2 cups cooked chicken shredded
- 1 can black beans rinsed and drained
- 1 cup corn frozen or canned
- 1 red bell pepper diced
- 1 avocado diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
Dressing
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 lime juiced
- salt and pepper to taste
Topping
- tortilla strips optional, for crunch
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, avocado, and red onion.
- In a small bowl, whisk together cumin, chili powder, lime juice, salt, and pepper.
- Pour the dressing over the salad mixture and gently toss to combine.
- Add fresh cilantro and mix well.
- Serve immediately, or chill in the fridge for 30 minutes to let the flavors meld.
- Top with tortilla strips just before serving for an extra crunch!