Description
This Creamy Southwest Chicken Salad is a vibrant and flavorful dish combining tender shredded chicken with a zesty dressing, black beans, corn, and fresh vegetables. Perfect for a quick lunch or light dinner, this salad offers a creamy, tangy, and mildly spiced bite that pairs well with bread, crackers, or lettuce cups.
Ingredients
Scale
Dressing
- 1 cup mayonnaise
- 1-2 tablespoons lime juice (start with 1 tablespoon)
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 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 mayonnaise, 1 tablespoon lime juice, ground cumin, chili powder, garlic powder, salt, and freshly ground black pepper. Taste the dressing and adjust the seasonings as needed, adding more lime juice, salt, or pepper to suit your preference.
- Combine Ingredients: To the bowl with the prepared dressing, add the chopped or shredded cooked chicken, drained and rinsed black beans, corn, diced red onion, diced red bell pepper, and diced green onions. Stir everything together gently but thoroughly until the salad is evenly coated with the dressing.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld and to serve it chilled. Enjoy the salad on its own, or serve it on bread, crackers, or in lettuce cups for added texture and enjoyment.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Adjust lime juice quantity depending on how tangy you want the salad.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños.
- This salad can be stored covered in the refrigerator for up to 3 days.
- To keep the salad gluten-free, serve with gluten-free crackers or lettuce wraps.
