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.
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.