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Zesty Southwest Chicken Salad

A vibrant salad featuring shredded chicken, black beans, corn, and fresh vegetables, dressed with a zesty lime vinaigrette.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups Cooked chicken, shredded (Rotisserie chicken works well)
  • 1 cup Black beans, rinsed and drained
  • 1 cup Corn, cooked (frozen or canned)
  • 1 Red bell pepper, diced
  • 1 Avocado, diced (adds creaminess)
  • 1/2 Red onion, finely chopped
  • 1/4 cup Cilantro, chopped (optional)
  • Juice of 2 Limes, freshly squeezed
  • 1 tablespoon Olive oil (extra virgin preferred)
  • 1 teaspoon Cumin
  • Salt and pepper to taste

Instructions

  1. Combine the shredded chicken, black beans, corn, red bell pepper, avocado, red onion, and cilantro in a large bowl.
  2. Whisk together the lime juice, olive oil, cumin, salt, and pepper in a small bowl.
  3. Pour the dressing over the salad ingredients.
  4. Toss gently to combine all ingredients thoroughly.
  5. Serve immediately for the best flavor and texture.

Notes

Let the salad sit for 10-15 minutes after mixing for the flavors to meld before serving. Make sure the chicken is cooked and chilled before shredding it.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mexican
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 10g
  • Protein: 30g
  • Cholesterol: 75mg

Keywords: chicken salad, southwest salad, healthy salad, quick lunch, easy dinner