Southwestern Chicken Salad

Fresh, simple, and full of bright flavors.

introduction

This Southwestern Chicken Salad mixes chicken, beans, corn, and fresh vegetables for a quick meal. If you like chicken salads, try a different sweet-crunch option by checking an apple pecan chicken salad recipe here: apple pecan chicken salad. This salad is easy to make and fits lunches, dinners, or parties.

why make this recipe

Make this salad when you want a fast, healthy meal with bold taste. It uses simple ingredients you can find in the fridge or pantry. You get protein, fiber, and fresh vegetables in one bowl.

how to make Southwestern Chicken Salad

1. Dice the cooked chicken into bite-size pieces.
2. Rinse and drain the black beans well.
3. Chop the bell pepper, red onion, cilantro, and avocado.
4. Mix the chicken, beans, corn, bell pepper, avocado, red onion, and cilantro in a large bowl.
5. Whisk lime juice, olive oil, salt, and pepper in a small bowl to make the dressing.
6. Pour the dressing over the salad and toss gently so the avocado does not mash.
7. Serve right away or chill up to 2 hours to let flavors blend.

Ingredients :

• 2 cups cooked chicken, diced
• 1 cup black beans, rinsed and drained
• 1 cup corn
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions :

1. In a large bowl, combine the chicken, black beans, corn, bell pepper, avocado, red onion, and cilantro.
2. In a separate bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for up to 2 hours before serving.

how to serve Southwestern Chicken Salad

Serve the salad on a bed of lettuce, in a whole-wheat tortilla, or with tortilla chips on the side. You can add a lime wedge for extra squeeze. It also works as a topping for a baked potato or grain bowl.

how to store Southwestern Chicken Salad

Put the salad in an airtight container and keep in the fridge. Store up to 2 days, but add avocado just before serving if you want it fresher. If mixed with dressing, eat within 24 hours for best texture.

tips to make Southwestern Chicken Salad

• Use cooled, cooked chicken like rotisserie or grilled leftovers to save time.
• Chop the avocado last and add just before serving to avoid browning.
• Adjust lime and salt to taste; lime brightens the salad.
• Toss gently to keep avocado and beans whole.
• If you need more crunch, add chopped celery or toasted pumpkin seeds.

variation (if any)

• Add diced jalapeño for heat.
• Mix in shredded cheddar or cotija cheese.
• Use grilled corn for a smoky flavor.
• Swap cilantro for parsley if you do not like cilantro.
• Add cooked quinoa for a heartier salad.

FAQs

Q: Can I make this salad ahead of time?
A: You can mix most ingredients a few hours ahead, but add avocado and dressing just before serving for best texture.

Q: Is this salad good for meal prep?
A: Yes. Pack the salad without avocado and dressing. Add them just before you eat.

Q: Can I use canned chicken?
A: Yes. Canned chicken works in a pinch. Drain it well before mixing.

Q: How do I keep the salad from getting soggy?
A: Keep the dressing separate until serving and add avocado last. Store in a cool fridge.

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