Healthy Southwest Chicken Salad

This Healthy Southwest Chicken Salad is a vibrant and nutritious option perfect for busy weeknights or relaxed weekend brunches. It combines shredded chicken, fresh vegetables, and a tangy dressing for a tasty and satisfying meal that feels fresh but filling.

I first made this salad when I was looking for a light but flavorful dish for a warm evening. Now it's become a go to when I want something healthy that still tastes indulgent.

Ingredients

• Shredded rotisserie chicken: Two cups shredded rotisserie chicken offers savory protein and convenience. Opt for white meat if preferred for a leaner dish
• Corn: Half a cup corn brings sweetness and texture. Fresh corn works best in season but canned or thawed frozen corn are fine alternatives
• Black beans: Half a cup black beans add creamy richness and plant based fiber. Rinse canned beans well to reduce sodium
• Red bell pepper: One third cup red bell pepper finely diced for a pop of freshness and slight crunch
• Red or green onion: Quarter cup red or green onion finely diced contributes a subtle bite that brightens the salad
• Fresh cilantro: Quarter cup fresh cilantro chopped adds vibrant herbal notes that make the salad pop
• Avocado: One small avocado diced lends creamy softness and healthy fats. Choose ripe but firm avocados
• Lime juice: Juice of one lime is the perfect tangy balance brightening all the flavors
• Mayo or Greek yogurt: Half a cup mayo or Greek yogurt or a mix of both creates a creamy dressing base. Greek yogurt lightens it and adds protein while mayo gives richness
• Hot sauce: One teaspoon hot sauce or chipotle sauce for a smoky kick. Adjust depending on preferred spice level
• Cumin: Half teaspoon cumin for earthiness and warmth
• Smoked paprika: Quarter teaspoon smoked paprika adds subtle smokiness and depth
• Salt and pepper: Salt and pepper to taste complete the seasoning

Instructions

Prep Ingredients:

Drain the chicken if using canned or remove rotisserie meat from the bone and shred it finely. Drain canned corn and black beans thoroughly to avoid excess moisture. Dice the red bell pepper and onion into small bite sized pieces. Chop cilantro finely. Peel and dice avocado last to keep it fresh. Squeeze the lime juice and set aside.

Make the Dressing:

In a small bowl, combine the mayo or Greek yogurt with the hot sauce, cumin, smoked paprika, salt, and pepper. Stir well to blend the spices evenly. Taste the dressing and adjust seasoning or hot sauce according to your preference.

Combine the Salad:

In a large mixing bowl, add the shredded chicken, corn, black beans, diced bell pepper, red or green onion, chopped cilantro, and lime juice. Stir the ingredients gently until everything is well mixed but vegetables remain crisp.

Add the Dressing:

Pour the prepared dressing over the salad mixture. Use a large spoon to fold everything together gently ensuring every bite will have that creamy and tangy flavor without mashing the ingredients.

Incorporate Avocado:

Just before serving, fold the diced avocado into the salad very carefully so it stays mostly intact and creamy without turning mushy.

Serve and Enjoy:

Serve the salad chilled in bowls as a light meal, wrapped inside warm tortillas for a quick lunch, or with crunchy tortilla chips for added texture.

My favorite ingredient in this salad has to be the fresh cilantro. It adds a brightness that really lifts the entire dish and ties together the smoky, spicy, and creamy elements. I recall one summer picnic when I made this salad for a crowd and everyone kept going back for seconds, praising the fresh flavor harmony.

Storage Tips

Store leftovers in an airtight container in the refrigerator. Keep avocado separate if planning on consuming the salad over two days to avoid browning. Bring to room temperature or add a splash of lime juice before serving to refresh flavors.

Ingredient Substitutions

Swap black beans for kidney or pinto beans to change the texture slightly. Use cooked grilled chicken breast instead of rotisserie for a fresher protein option. Replace mayo with all Greek yogurt for a lighter, tangier dressing or use dairy free alternatives to keep it vegan.

Serving Suggestions

Serve over a bed of mixed greens or baby spinach for extra veggies. Spoon salad into warm corn or flour tortillas for delicious wraps. Pair alongside tortilla chips or whole grain crackers for crunch and contrast.

This salad is bright, satisfying, and easy to customize based on what you have on hand. It makes a great quick meal or an impressive dish to bring to gatherings.

Your Recipe Questions Answered

→ Can I use canned chicken instead of rotisserie?

Yes, canned chicken works well as a convenient alternative and provides similar flavor and texture.

→ What dressing ingredients create the creamy tang?

A mix of mayo or Greek yogurt combined with lime juice, hot sauce, cumin, and smoked paprika adds creaminess and zest.

→ How should the avocado be added?

Fold diced avocado into the salad just before serving to keep it fresh and creamy without browning.

→ Can this be served with tortilla chips?

Absolutely, tortilla chips add a pleasant crunch and are a popular accompaniment to this salad.

→ Is this salad suitable for meal prep?

Yes, prepare the components separately and combine just before eating to maintain freshness and texture.