A delicious and easy-to-make Southwestern Chicken Salad packed with flavors and nutrients.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:4 servings 1x
Category:Salad
Method:Mixing
Cuisine:Southwestern
Diet:Gluten Free
Ingredients
Scale
2 cups cooked chicken, shredded or diced
1 can (15 ounces) black beans, rinsed and drained
1 cup corn, frozen or canned (drained if canned)
1 red bell pepper, diced
1 avocado, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup lime juice
1/4 cup olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Tortilla chips, for serving (optional)
Instructions
In a large mixing bowl, combine the cooked chicken, black beans, corn, red bell pepper, avocado, cherry tomatoes, red onion, and cilantro. Toss gently to mix the ingredients without mashing the avocado.
In a separate small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper until well combined.
Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
If desired, serve with tortilla chips on the side for added crunch.
Notes
For added spice, include diced jalapeños or a splash of hot sauce in the salad.
Substitute the chicken with grilled shrimp or tofu for a different protein option.