Name: Zesty Southwest Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Southwest / Tex-Mex
Ingredients: 2 cups cooked chicken, shredded or diced; 1 cup black beans, rinsed and drained; 1 cup corn (frozen and thawed or canned and drained); 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 1 avocado, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; For the dressing:; 1/2 cup Greek yogurt; 1/4 cup mayonnaise; 2 tablespoons lime juice; 1 teaspoon chili powder; 1/2 teaspoon cumin; Salt and pepper to taste

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This Zesty Southwest Chicken Salad is one of my favorite meals to throw together when I want something quick, colorful, and full of bold flavor. With tender chicken, fresh veggies, hearty beans, and a creamy, tangy dressing, this dish is always a hit—whether I serve it over greens, stuffed in a wrap, or eaten straight from the bowl.

Why You’ll Love This Recipe

I love how satisfying and versatile this salad is. It’s packed with protein and fiber, loaded with textures, and finished off with a creamy dressing that has just the right amount of zest. I can prep it ahead of time for lunch, serve it as a side at a BBQ, or use it as a filling for tacos or burritos. It’s easy to customize and comes together in minutes with cooked chicken on hand. Zesty Southwest Chicken Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, shredded or diced
1 cup black beans, rinsed and drained
1 cup corn, frozen (thawed) or canned (drained)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped

For the dressing:

1/2 cup Greek yogurt
1/4 cup mayonnaise
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste

Directions

Prepare the Chicken:
If I’m using leftover or rotisserie chicken, I just dice or shred it into bite-sized pieces. If I’m starting with raw chicken, I bake, grill, or boil it until cooked through, then let it cool before chopping.
Chop the Vegetables:
I dice the red bell pepper, halve the cherry tomatoes, cube the avocado, and finely chop the red onion and cilantro. I like to do this while the chicken cooks or cools to save time.
Make the Dressing:
In a small bowl, I whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth and creamy.
Assemble the Salad:
In a large mixing bowl, I combine the chicken, black beans, corn, bell pepper, tomatoes, avocado, red onion, and cilantro. I pour the dressing over the top and gently toss everything together until evenly coated.
Serve:
I serve this salad chilled or at room temperature. It’s delicious on its own, over lettuce, in a wrap, or as a taco filling.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 0 minutes (assuming chicken is pre-cooked)
Total time: 15 minutes

Variations

I like switching up the ingredients based on what I have on hand. Sometimes I swap black beans for pinto beans or add diced jalapeños for extra heat. I’ve also used shredded rotisserie chicken to make it even faster. For a lighter version, I skip the mayo and use all Greek yogurt. And if I want to bulk it up, I add cooked quinoa or brown rice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. If I’m making this ahead, I keep the avocado separate and add it just before serving to keep it fresh. This salad isn’t ideal for freezing, but it holds up great in the fridge for meal prep.

FAQs

Can I use rotisserie chicken?

Yes, I often do. It saves time and adds great flavor to the salad.

Can I make it dairy-free?

Absolutely. I substitute the yogurt and mayo with dairy-free alternatives like vegan mayo and coconut yogurt.

How do I keep the avocado from browning?

I add it just before serving and toss it with a little extra lime juice to slow oxidation.

Is this salad spicy?

It’s mild as-is, but I’ve added hot sauce, jalapeños, or chipotle powder when I want more heat.

Can I serve this warm?

Yes, I’ve warmed the chicken and beans slightly before tossing with the other ingredients for a cozy, hearty version.

Conclusion

This Zesty Southwest Chicken Salad is one of those go-to recipes that I know will always deliver—on flavor, on freshness, and on satisfaction. Whether I’m meal prepping for the week or feeding a group, it’s a wholesome, delicious dish that never gets old. With its bold Southwest flavors and customizable ingredients, I keep this recipe in regular rotation all year long.