Southwest Chicken Salad

5 from 1 vote

Southwest Chicken Salad is packed with bold flavors—black beans, roasted corn, crunchy bell peppers, and a creamy chili-lime dressing.

Prep Time20

Total Time20

Course: Dinner, Lunch

Cuisine: American

Keyword: Southwest Chicken Salad

Servings: servings

Author: Chelsea Lords

Cost: $8.36

Equipment

Large bowl

Ingredients

Salad

2 cups diced cooked chicken rotisserie preferred
3/4 cup black beans drained and rinsed
3/4 cup frozen corn see note 1
1/4 cup diced red pepper
1/4 cup diced red onion see note 2
2 tablespoons finely chopped fresh cilantro
1/4 cup pepitas optional

Dressing

1/3 cup mayo
3 tablespoons sour cream light works great
1-1/2 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon salt

For Serving (Pick One)

Mini croissants and lettuce
Tortilla chips

US - Metric

Instructions

In a large bowl, whisk together all dressing ingredients until smooth.
Add all salad ingredients to the bowl with the dressing. Gently stir until everything is well coated.
Taste the salad and adjust salt, lime juice, or seasonings if needed.
Serve however you like—on a croissant with lettuce or with tortilla chips. Enjoy!

Video

Notes

Note 1: If using frozen corn, sauté in a skillet with a drizzle of olive oil. Let cool fully before adding to the salad. I love the flavor of fire-roasted corn best.

Note 2: Leave it out if you prefer. To mellow the flavor, soak diced onion in a cup of cold salted water for a few minutes.

Storage: Store in an airtight container in the fridge for up to 3 days. Stir well before serving.

Nutrition