Southwest Chicken Salad
One of my favorite salads to make during the summer – or any time, for that matter! – is this Southwest chicken salad, loaded with shredded chicken, corn, black beans, diced avocado, and a super easy homemade dressing made with Greek yogurt and spices.
It’s hearty and healthy, satisfyingly smoky and savory, and it’s prepped and ready to eat in just 15 minutes. It also has 220 calories and 20g of protein per serving, so it’s perfect if you’re counting your macros and want to get the most bang for your buck!
Ingredients
Here’s a list of what you’ll need to make this recipe! If you want to jump straight to the recipe card, you’ll find it towards the end of this post. It covers everything you need to know, including ingredients, measurements, and instructions!
For the base:
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Canned chicken, or shredded rotisserie chicken: A super easy protein base—use canned for convenience or rotisserie for extra flavor and texture. Just be sure to drain the canned chicken well.
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Corn (canned or thawed from frozen): Adds a pop of sweetness and color. Use what you have on hand—just drain canned corn or thaw frozen first.
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Canned black beans: A hearty and fiber-packed addition. Make sure to rinse well to avoid excess salt and keep the salad fresh.
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Red bell pepper: Brings crunch and a bit of natural sweetness. You can swap for yellow or orange if that’s what you’ve got.
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Red onion or green onions: Adds a little bite and sharpness. Red onion gives more punch, while green onion is milder—pick your favorite.
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Avocado, diced (add just before serving): Creamy and satisfying. Adding it last helps keep it fresh and avoids browning.
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Fresh cilantro: For a burst of freshness and a classic Southwest flavor. Not a cilantro fan? Skip it or sub in fresh parsley.
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Lime juice: Adds brightness and brings the whole salad together. Freshly squeezed is best!
For the dressing:
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Mayo or Greek yogurt (or a mix of both): Mayo keeps it creamy, Greek yogurt lightens things up and adds a protein boost. I like to do half and half!
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Hot sauce or chipotle sauce: For heat and smoky depth. Adjust to your spice preference—start small and taste as you go.
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Cumin: Earthy and warm, it gives the dressing that signature Southwest edge.
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Smoked paprika: Adds subtle smokiness—perfect with the creamy dressing and lime juice.
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Salt: Brings all the flavors together—adjust to taste, especially if your beans or chicken are already seasoned.
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Pepper: Just enough to add balance without overpowering the rest of the ingredients.
How To Make Southwest Chicken Salad: Step-by-Step Guide
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In a large bowl, combine the chicken, corn, black beans, red bell pepper, cumin, paprika, salt, pepper, avocado, lime juice, mayo or Greek yogurt (your call), parsley, and a dash of hot sauce. Give everything a good stir until it’s all well mixed and coated.
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If you’ve got the time, pop it in the fridge for 15 minutes or so — it helps the flavors come together nicely. Totally optional, but worth it.
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Serve it up however you like! I love it with tortilla chips, piled onto crostini, or tucked into lettuce cups or wraps for something lighter.
Nutritional Notes
Please note that the nutritional information has been calculated on the assumption that you’re using Greek yogurt and diving the full recipe into 5 portions!
Each portion contains around 220 calories and 20g of protein.
Storage
You can prep this Southwest chicken salad up to 24 hours in advance, which makes it great for meal prep or entertaining. Just leave out the avocado until right before serving so it stays fresh and doesn’t brown. Store in an airtight container in the fridge and give it a quick stir before serving.
Variations
This salad is super flexible—here are a few fun ways to mix it up:
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Make it spicy: Add diced jalapeños, a splash of chipotle sauce, or extra hot sauce to dial up the heat.
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Add crunch: Toss in crushed tortilla chips or roasted pepitas (pumpkin seeds) right before serving for a satisfying crunch.
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Swap the protein: Try it with shredded turkey, grilled shrimp, or even canned tuna for a different twist.
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Make it dairy-free: Use a dairy-free mayo or plain dairy-free yogurt in the dressing.
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Add cheese: Crumbled cotija or shredded cheddar is a great addition if you’re not dairy-free.
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Make it a meal: Serve over chopped romaine or spinach to turn it into a hearty salad bowl.
Southwest Chicken Salad
Ingredients
Base:
- 2 cans chicken drained and flaked OR 2 cups shredded rotisserie chicken
- 1/2 cup corn canned or thawed from frozen
- 1/2 cup canned black beans rinsed and drained
- 1/3 cup red bell pepper finely diced
- 1/4 cup red onion or green onions finely diced
- 1/4 cup fresh cilantro chopped
- 1 small avocado diced (add just before serving)
- Juice of 1 lime
Dressing:
- 1/2 cup mayo or Greek yogurt
- 1 tsp hot sauce or chipotle sauce
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- In a large bowl, combine the chicken, corn, black beans, red bell pepper, cumin, paprika, salt, pepper, avocado, lime juice, mayo or Greek yogurt (your call), parsley, and a dash of hot sauce. Give everything a good stir until it’s all well mixed and coated.
- If you’ve got the time, pop it in the fridge for 15 minutes or so — it helps the flavors come together nicely. Totally optional, but worth it.
- Serve it up however you like! I love it with tortilla chips, piled onto crostini, or tucked into lettuce cups or wraps for something lighter.
Nutrition
This is one of those recipes that’s simple, satisfying, and super versatile—perfect for busy weekdays or easy lunches. If you try it, don’t forget to leave a rating and a comment below. I’d love to hear how you served it or any fun twists you added!
