Description
This Creamy Southwest Chicken Salad is a quick and flavorful dish combining shredded chicken, black beans, corn, and fresh vegetables tossed in a zesty, creamy dressing with southwestern spices. Perfect for a light lunch, picnic, or easy dinner, it can be enjoyed on its own, with crackers, or in lettuce cups.
Ingredients
Scale
Dressing
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1-2 tablespoons lime juice
- 1 cup mayonnaise
- Kosher salt and freshly ground black pepper, to taste
Salad
- 3 cups cooked chicken, chopped or shredded (about 1 rotisserie chicken)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- ½ cup red onion, diced
- 1 red bell pepper, diced
- 1 bunch green onions, diced
Instructions
- Make Dressing: In a large bowl, whisk together the mayonnaise, 1 tablespoon lime juice, ground cumin, chili powder, garlic powder, salt, and pepper until smooth and well combined. Taste and adjust seasonings, adding more lime juice, salt, or pepper as desired to achieve a balanced tangy and spicy flavor.
- Combine Ingredients: Add the cooked chicken, drained and rinsed black beans, drained corn, diced red onion, diced red bell pepper, and diced green onions to the bowl with the dressing. Stir gently but thoroughly to coat all ingredients evenly with the creamy dressing.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld and the dish to chill. Serve the creamy southwest chicken salad as is, or enjoy it atop bread, crackers, or wrapped in lettuce cups for a lighter option.
Notes
- Using rotisserie chicken saves time but you can also use leftover cooked or grilled chicken.
- Adjust the lime juice quantity to taste for more or less tanginess.
- For extra spice, add a pinch of cayenne pepper or diced jalapeño.
- This salad stores well in the fridge for up to 3 days in an airtight container.
- Serve chilled for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
