High Protein Southwest Chicken Salad

This vibrant High Protein Southwest Chicken Salad combines shredded chicken with fresh vegetables and a tangy, smoky dressing to create a flavorful and satisfying meal. Ideal for busy weeknights or weekend brunches, this dish brings together bold tastes with nutritious ingredients for a light yet filling salad.

I first made this salad on a sunny weekend, and it quickly became a favorite for its bright flavors and effortless prep. Now it’s a meal I turn to whenever I want something that tastes fresh but doesn’t require hours in the kitchen.

Ingredients

• Shredded rotisserie chicken or canned chicken: Two cups shredded rotisserie chicken or two cans of drained chicken ensures a great protein base and convenience
• Corn: Half a cup canned, fresh, or thawed frozen adds sweetness and texture
• Black beans: Half a cup rinsed and drained boosts fiber and nutrients
• Red bell pepper: One third cup finely diced brings crunch and color
• Red or green onion: Quarter cup finely diced adds a sharp, fresh bite
• Fresh cilantro: Quarter cup chopped offers herbal brightness
• Avocado: One small diced adds creamy richness and healthy fats
• Lime juice: Juice of one lime gives the salad a lively citrus zing
• Mayo or Greek yogurt: Half a cup mayo or Greek yogurt or a blend of both forms the creamy dressing with a tang
• Hot sauce: One teaspoon hot sauce or chipotle sauce provides mild heat and smoky depth
• Cumin: Half a teaspoon infuses earthiness and warmth
• Smoked paprika: Quarter teaspoon lends a subtle smoky flavor
• Salt and pepper: To taste essential seasoning

Instructions

Scoop the Ingredients:

Drain the chicken from any liquid if canned or shred rotisserie chicken finely. Rinse and drain the black beans and corn. Dice the red bell pepper and onion finely to ensure every bite is evenly flavored. Chop the fresh cilantro and dice the avocado into small pieces just before combining to keep it fresh and creamy.

Whisk the Dressing:

In a small bowl, stir together the mayo or Greek yogurt, hot sauce, cumin, smoked paprika, salt, and pepper until smooth. Taste and adjust the seasoning by adding more lime juice or hot sauce if you prefer it tangier or spicier. This dressing is creamy but has a smoky kick that ties the salad together.

Combine the Salad Ingredients:

In a large mixing bowl, gently fold chicken, corn, black beans, bell pepper, onion, cilantro, and freshly squeezed lime juice. Make sure everything is evenly distributed so each bite has a balance of flavors and textures.

Dress the Salad:

Pour the dressing over the salad mixture. Use a large spoon to toss and coat everything evenly without mashing the ingredients. The dressing should cling to all the components creating a unified, flavorful dish.

Add Avocado Last:

Just before serving, gently fold in the diced avocado. This keeps the avocado fresh and creamy without it getting mushy or discolored in the salad.

Serve It Up:

Enjoy this salad chilled straight from bowls, served inside crisp tortillas for a wrap, or paired with crunchy tortilla chips for a casual yet satisfying crunch. It works well for quick lunches, picnics, or light dinners.

The fresh cilantro and smoky paprika elevate this salad beyond the usual chicken salad in my experience. I remember making a big batch for a family gathering and everyone kept going back for seconds, especially loving the zesty lime and creamy avocado contrast.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To preserve the avocado’s bright color and texture, add it freshly diced when serving rather than mixing it into leftovers. If you plan to freeze the salad, leave out the avocado and toss it in after thawing.

Ingredient Substitutions

Swap shredded chicken with cooked turkey or canned chickpeas for a vegetarian twist. Substitute Greek yogurt with avocado or a nut-based mayo if you want a dairy-free dressing. For more heat, add diced jalapeños or a dash of cayenne pepper.

Serving Suggestions

Serve atop mixed greens for a hearty salad plate or wrap in large flour tortillas for easy chicken wraps. This salad also pairs well with tortilla chips or crusty bread to scoop and enjoy. A side of grilled corn or a light quinoa salad complements this dish nicely.

This High Protein Southwest Chicken Salad is quick to assemble and full of bold, balanced flavors. It’s perfect for meal prep or casual gatherings.

Your Recipe Questions Answered

→ What type of chicken works best?

Shredded rotisserie chicken provides great flavor and texture, but canned chicken can also be used for convenience.

→ Can I substitute mayonnaise with another ingredient?

Greek yogurt is a great substitute for mayo, offering creaminess and a tangy note while reducing fat.

→ How should this dish be served?

Serve chilled in bowls, wrapped in warm tortillas, or alongside crispy tortilla chips for added crunch.

→ What spices enhance the dressing's flavor?

Smoked paprika, cumin, and a touch of hot sauce or chipotle contribute to a smoky, mildly spicy profile.

→ Is avocado essential in this dish?

Avocado adds a creamy texture and richness, balancing the tangy dressing and fresh vegetables perfectly.