Southwestern Chicken Salad
A quick and refreshing salad featuring shredded chicken, black beans, corn, and a bright lime dressing, perfect for busy weeknights.
Ingredients
Salad Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works great.
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or canned) Use canned for speed or grill fresh for depth.
- 1 red bell pepper, diced
- 1 avocado, diced Choose slightly firm avocados.
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients
- 1 lime juiced
- 2 tablespoons olive oil
- to taste Salt and pepper
Instructions
Combine ingredients
- In a large bowl, gently toss shredded chicken with black beans, corn, red bell pepper, avocado, cherry tomatoes, red onion, and cilantro until distributed.
- Pro Tip: Look for even color and no big clumps—everything should be visible and balanced.
Whisk dressing
- In a small bowl, whisk lime juice with olive oil, salt, and pepper until the dressing emulsifies and slightly thickens.
- Pro Tip: Smell the lime; the dressing should smell bright and fresh, not oily.
Dress the salad
- Pour the dressing over the salad and toss gently so each component is lightly coated without mashing the avocado. Let the salad sit for a minute to let flavors meld.
- Pro Tip: Texture is key—stop when ingredients look glossy, not drenched.
Serve
- Plate the salad by itself or spoon it over mixed greens, and finish with an extra squeeze of lime if you like.
- Pro Tip: Texture check—fork should glide through tomatoes and avocado without squishing everything.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; add avocado just before serving for peak freshness. This salad doesn’t freeze well due to the avocado and tomatoes.