Best Easy Southwest Chicken Salad
If you’re looking for a lunch that’s high in protein and fiber, packed with flavor, and easy to meal prep, this Southwest chicken salad checks all the boxes. It’s loaded with chicken, black beans, fire-roasted corn, bell pepper, fresh cilantro, and tossed in a creamy Southwest dressing.
This chicken salad is everything you love about Southwest flavors in one easy, meal-prep-friendly recipe. It comes together in minutes using rotisserie chicken (or even canned), and makes busy weekdays so much easier. You can wrap it up in a tortilla, scoop it with tortillas chips, pile it onto a sandwich, or enjoy straight from the bowl! So you can hit your protein goals without getting bored. ♡
What You’ll Need
Equipment
- Large mixing bowl: I love these Pyrex glass prep bowls.
- Cutting board
- Cutting knives
Ingredients
- Chicken: To make this super easy I use rotisserie chicken, or even canned.
- Canned black beans
- Frozen fire roasted corn
- Bell pepper: Red, yellow, or orange work best since they’re sweeter and milder than green peppers.
- Red onion
- Fresh cilantro
- Non-fat plain greek yogurt: This adds some protein and stretches the sauce a bit further.
- Light mayo
- Red salsa
- Taco seasoning: I always use homemade! Takes 5 minutes to throw together and worth every second.
- Fresh lime juice
- Fine sea salt
How To Make It
- Prep: Wash and dry the bell pepper and cilantro and set aside. Drain and rinse the black beans.
- Chop: Chop or shred the chicken, and finely chop the bell pepper, red onion, and cilantro.
- Mix the sauce: Stir the yogurt, mayo, salsa, lime juice, taco seasoning, and salt together until smooth.
- Stir it all up: Add everything to a large mixing bowl and stir well. Season with any more salt to taste.
FAQs
- Do I need to thaw the frozen fire roasted corn?: Nope! I actually prefer adding it frozen since it instantly chills the salad.
- Is this salad spicy? Not if you use mild salsa! If you prefer a little extra heat, use a hot salsa or add your favorite hot sauce.
- Can I freeze Southwest chicken salad?: I don’t recommend freezing – the fresh veggies won’t have the same texture once thawed.
- What can I serve with Southwest chicken salad?: This salad is delicious in sandwiches, wrapped in tortillas, scooped up in tortilla chips, or over lettuce as a salad. ♡
- Can I add avocado?: Yes, avocado is so yummy in this, but best to add just before serving!
To Store
This Southwest chicken salad stays fresh in an airtight container in the fridge for about 4 days.
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Lastly, be sure to leave a comment and review if you make this recipe! And don’t forget to tag me on IG. Always love to hear from you and see what you’re making!
Southwest Chicken Salad
Equipment
Ingredients
- 1 lb cooked chicken breast chopped or shredded (rotisserie or canned works)
- 1 (15oz) can black beans rinsed and drained
- 1 cup frozen fire roasted corn (150 g)
- 1 large red bell pepper (170 g) finely chopped
- 1/4 cup red onion (40 g) minced
- small handful fresh cilantro chopped
Southwest Dressing
- 1/4 cup non fat plain Greek yogurt (57 g)
- 1/4 cup light mayo (60 g)
- 1/4 cup red salsa (60 g)
- 2 tbsp fresh lime juice (30 ml)
- 1 tbsp taco seasoning
- pinch fine sea salt to taste
Instructions
- Mix all of the Southwest dressing ingredients together until smooth.
- Add all other ingredients to a large mixing bowl, pour over the dressing, and stir well. Season with any more salt to taste and enjoy!
Notes
- This salad is mild but can be made spicier by using a hot salsa and/or adding your favorite hot sauce.
Nutrition
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As always great recipe! I have made all your chicken Salads – they are all delicious.
Hey Nicole,
Love to hear it! A good chicken salad is life changing. ♡