Southwest Chicken Salad
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Southwest Chicken Salad makes for the perfect light yet filling, flavorful lunch. Made with rotisserie chicken, juicy Roma tomatoes, crisp red onion, sweet corn, black beans, fresh cilantro and creamy avocado. All topped with a creamy and zesty dressing.
Southwest Chicken Salad
As the weather starts to warm up and spring and summer roll around, I start craving healthy and light salads. This Southwest Chicken Salad is one of my go-to’s. It’s a great salad to make for a summer barbecue or as meal prep for make ahead lunches. It’s so fresh, light yet filling, and so flavorful. Made with rotisserie chicken, plump and juicy Roma tomatoes, crunchy and crisp red onion, sweet corn, black beans, fresh cilantro and creamy avocado. All topped with a creamy and zesty dressing.
Ingredients needed to make Southwest Chicken Salad:
- Rotisserie Chicken– Or any leftover or shredded chicken.
- Roma Tomatoes– You can also use cherry tomatoes.
- Red Onion– Adds crispiness and crunch to your salad.
- Corn– I use canned corn or fresh corn kernels when they are in season.
- Black Beans– Rinsed and drained.
- Cilantro– Adds flavor and freshness to the salad.
- Avocado– Makes the salad so creamy.
- For Dressing– Lime juice, mayo, pink sea salt, paprika, garlic powder, chili powder, cumin.
Equipment needed to make Southwest Chicken Salad:
- Large Mixing Bowl– To mix the ingredients for the salad.
- Small Mixing Bowl– To make the dressing.
- Whisk– A small whisk to whisk together ingredients for dressing.
- Small Mason Jar– To store the dressing in.
How to make Southwest Chicken Salad:
- Step 1– In a small mixing bowl combine all of the ingredients for the dressing. Whisk together until smooth and creamy texture is reached. Pour in a small mason jar and keep refrigerated while you prep the salad.
- Step 2– Shred rotisserie chicken and measure out 2 cups. Dice tomatoes, onion and avocado. Thinly chop cilantro. Drain and rinse corn and black beans.
- Step 3– In a large mixing bowl, place all ingredients layering them next to each other. Remove dressing from fridge and drizzle over salad. Toss everything together making sure the salad is well mixed and evenly coated with the dressing.
- Step 4– Serve and enjoy! Keep any leftover salad refrigerated for up to 2-3 days. If making for meal prep, don’t add avocado in. Add avocado as you serve it. Keep salad refrigerated without avocado for up to 3-4 days.
Tips and Substitutions:
- Rotisserie chicken is the easiest way to add chicken to this salad- But if you have any other cooked chicken on hand, you can shred it and use that instead. This Shredded Chicken is also great for this recipe.
- Use other protein- Shredded Roasted Turkey is also great for this recipe. You can even try using canned tuna.
- Leave avocado pit in salad- This will slow down the avocado from browning while it’s in the fridge chillin.
- If making this salad for meal prep, don’t add avocado in- Add avocado as you serve it.
- Serve salad chilled- This salad is best when served chilled.
- Not a fan of mayo?- Substitute for Plain Greek Yogurt.
How to serve Southwest Chicken Salad:
This Southwest Chicken Salad is super versatile and can be served in many ways. Serve it over a bed of romaine lettuce for a healthy light salad. You can also make sandwiches, wraps or even quesadillas with this salad. I love serving it as a dip with some chips.
Meal Prepping it:
This Southwest Chicken salad is great for meal prep. It makes a decent batch which then can be portioned and served into lunches for the week. Pack it with lettuce or wraps to for a complete lunch. If you are making this salad for meal prep, don’t add the avocado right away. Add it when you’re ready to eat your salad.
Storing your Southwest Chicken Salad:
Place any leftover Southwest Chicken Salad in an airtight container. Keep your salad refrigerated for up to 2-3 days.
Can Southwest Chicken Salad be frozen?
I wouldn’t freeze this salad as it would significantly change the texture of most of the ingredients. However, you can use frozen shredded chicken to make the salad. Thaw the chicken out first and toss it with the rest of ingredients and dressing.
Did you like this Southwest Chicken Salad recipe? You may also like these other salad recipes?
- Adobo Steak and Avocado Salad with Cilantro-Lime Ranch Dressing
- Grilled Mexican Street Corn Salad
- Grilled Pineapple and Chicken Salad
- Easy Veggie Pasta Salad (with Easy Homemade Italian Dressing)
- Classic Macaroni Salad (Gluten-Free)
- Loaded Burger Bowls
- Quinoa Chickpea Salad
Southwest Chicken Salad
Southwest Chicken Salad makes for the perfect light yet filling, flavorful lunch. Made with rotisserie chicken, juicy Roma tomatoes, crisp red onion, sweet corn, black beans, fresh cilantro and creamy avocado. All topped with a creamy and zesty dressing.
Ingredients
- 2 cups rotisserie chicken
- 2 roma tomatoes
- 1 red onion
- 1 cup black beans (drained and rinsed)
- 1 cup corn (drained and rinsed)
- 1/3 cup fresh cilantro
- 1 avocado
Dressing:
- 1/2 cup mayo (I use avocado oil based)
- 3 tbsp lime juice
- 1 tsp pink sea salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
Instructions
In a small mixing bowl combine all of the ingredients for the dressing. Whisk together until smooth and creamy texture is reached. Pour in a small mason jar and keep refrigerated while you prep the salad.
Shred rotisserie chicken and measure out 2 cups. Dice tomatoes, onion and avocado. Thinly chop cilantro. Drain and rinse corn and black beans.
In a large mixing bowl, place all ingredients layering them next to each other. Remove dressing from fridge and drizzle over salad. Toss everything together making sure the salad is well mixed and evenly coated with the dressing.
Serve and enjoy! Keep any leftover salad refrigerated for up to 2-3 days. If making for meal prep, don't add avocado in. Add avocado as you serve it. Keep salad refrigerated without avocado for up to 3-4 days.
Recipe Notes
Tips and Substitutions:
- Rotisserie chicken is the easiest way to add chicken to this salad- But if you have any other cooked chicken on hand, you can shred it and use that instead. This Shredded Chicken is also great for this recipe.
- Use other protein- Shredded Roasted Turkey is also great for this recipe. You can even try using canned tuna.
- Leave avocado pit in salad- This will slow down the avocado from browning while it’s in the fridge chillin.
- If making this salad for meal prep, don’t add avocado in- Add avocado as you serve it.
- Serve salad chilled- This salad is best when served chilled.
- Not a fan of mayo?- Substitute for Plain Greek Yogurt.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
