Southwest Chicken Salad
A vibrant salad featuring shredded chicken, black beans, corn, avocado, and a zesty lime dressing, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Paleo
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/4 cup olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Combine the shredded chicken, black beans, corn, diced red bell pepper, diced avocado, halved cherry tomatoes, diced red onion, and chopped cilantro in a large bowl. Stir gently to mix.
- Whisk together the lime juice, olive oil, cumin, salt, and pepper in a small bowl.
- Pour the dressing over the salad mixture and toss gently to coat.
- Chill in the refrigerator for 15-30 minutes and serve. Enjoy!
Notes
Leftovers can be stored in the refrigerator for up to 2 days. Store without avocado to keep it fresh longer.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 75mg
Find it online: https://ameliasweets.com/2026/06/30/southwest-chicken-salad/