Southwest Chicken Salad

This is a no-cook salad of shredded chicken, black beans, corn, red bell pepper, avocado, red onion, cherry tomatoes and cilantro, tossed in a dressing of lime juice, olive oil and cumin. Nothing needs cooking if the chicken and corn are already cooked, so it takes 15 minutes in total and makes 4 bowls.

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The beans and corn give it body, the pepper and tomatoes add crunch and juice, and the avocado makes it creamy. It works as a light lunch or dinner and holds up well for meal prep.

What Goes in the Bowl

The full amounts are in the recipe card at the bottom. This is the role of each ingredient.

• Cooked chicken (2 cups, shredded): the protein. Pre-cooked chicken saves time.
• Black beans (1 cup, rinsed and drained): they add a hearty texture and fiber. Canned beans cut the prep time.
• Corn (1 cup, cooked): sweet, and adds color.
• Red bell pepper (1, diced), red onion (1/2 cup, diced) and cherry tomatoes (1 cup, halved): the pepper brings crunch and sweetness, the onion a sharp bite, and the tomatoes juiciness.
• Avocado (1, diced): adds creaminess. Avoid overripe ones, and avoid mushy tomatoes too.
• Cilantro (1/4 cup, chopped): a fresh, herbal note.
• Lime juice (1/4 cup), olive oil (2 tablespoons) and cumin (1 teaspoon): the dressing. The lime adds acidity, and the cumin gives it an earthy, Southwest flavor. Salt and pepper to taste.

Putting It Together

Combine the chicken, beans, corn, pepper, avocado, onion, tomatoes and cilantro in a large bowl. In a separate small bowl, whisk the lime juice, olive oil, cumin, salt and pepper. Pour the dressing over the salad and toss.

You can serve it right away or refrigerate it for later. The salad can be made a day ahead, which lets the flavors blend. If you do, keep the dressing separate until you are ready to serve so the vegetables stay fresh.

Ways to Change It

• Protein: grilled shrimp, blackened tofu or chickpeas can replace the chicken.
• Heat: add diced jalapeños or a sprinkle of chili powder.
• Smoky flavor: add roasted red peppers.
• Cheese: crumbled feta or shredded cheddar makes it richer.
• Crunch: add tortilla strips.

What to Serve With It

Serve the salad in a tortilla bowl or with corn tortilla chips for crunch. To make it more filling, spoon it over quinoa or brown rice, or serve it with grilled vegetables. Guacamole or salsa on the side suits the Southwest flavors. Lemonade or iced tea are light drinks to go with it.

How Long It Takes

Prep is 15 minutes and there is no cooking, so the total is 15 minutes.

Nutrition per Serving

One bowl has approximately 350 calories, 20 grams of fat (3 grams saturated), 30 grams of carbohydrates, 8 grams of fiber, 2 grams of sugar, 25 grams of protein and 200 milligrams of sodium.

FAQ

Can I prepare it in advance?

Yes. It can be made a day ahead. Keep the dressing separate until you serve.

Is it gluten-free?

Yes. None of the ingredients listed in the recipe contains gluten.

Can I change the protein?

Yes. Shrimp or tofu both work, and so does cheese or extra avocado as a topping. Adjust the seasoning to taste.

What goes well with it?

Tortilla chips, quinoa or grilled vegetables all go well. It is also fine on its own as a light meal.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us