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Bowl of Southwestern chicken salad with colorful vegetables and grilled chicken

Southwestern Chicken Salad

A vibrant and flavorful salad packed with tender chicken, black beans, and fresh vegetables, perfect for summer gatherings and meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken Use fresh or rotisserie chicken for convenience.
  • 1 cup black beans, drained and rinsed Canned black beans work well.
  • 1 cup corn, canned or frozen If using frozen, thaw before adding.
  • 1 cup cherry tomatoes, halved Gives a sweet burst of flavor.
  • 1 large red bell pepper, chopped Provides crunch and color.
  • 1 large avocado, diced Adds creaminess; can brown if not eaten quickly.
  • 1/4 cup red onion, finely chopped For a sharp flavor contrast.
  • 1/4 cup fresh cilantro, chopped Optional but recommended for extra flavor.
  • 1 large lime, juiced Adds zest to the salad.
  • to taste Olive oil For dressing.
  • to taste Salt and pepper Season according to preference.

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken, black beans, corn, cherry tomatoes, red bell pepper, avocado, red onion, and cilantro.
  2. Drizzle with lime juice and olive oil, then season with salt and pepper.
  3. Toss everything together gently until well mixed.
  4. Serve immediately or chill for 30 minutes for the flavors to meld.

Notes

Serve on its own as a light meal, pair with tortilla chips, or fill in wraps or tacos. Store leftovers in an airtight container for up to three days.