Southwest Chicken Salad
A colorful and crunchy twist on classic chicken salad that is packed with bold Southwestern flavors.
dailyrecipesbook.comIf you are looking to spice up your lunch routine, this Southwest Chicken Salad is the perfect choice. It brings together tender chicken, smoky roasted corn, and hearty black beans for a meal that feels fresh and exciting. It is a favorite in my house because it comes together so quickly and tastes even better after chilling in the fridge for a while.
I love serving this salad on a bed of crisp greens or inside a toasted tortilla for a quick wrap. A little tip from my kitchen is to make sure your chicken is fully cooled before you mix it with the vegetables so everything stays nice and crunchy.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 cup canned black beans, rinsed and drained
- 1 cup roasted corn kernels
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- 1
Place the cooked chicken, black beans, corn, bell pepper, onion, and cilantro in a large mixing bowl.
- 2
In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, and cumin until smooth.
- 3
Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.
- 4
Season with salt and pepper to your personal taste.
- 5
Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes before serving.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can serve this salad scooped into lettuce cups or alongside your favorite corn chips for extra crunch.
Made this recipe? Let us know how it went.
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