Southwest Chicken Salad With Black Beans & Corn
This Southwest Chicken Salad recipe is a flavorful and healthy dish that combines shredded chicken with black beans, corn, and an easy lime vinaigrette dressing. With a delicious blend of mild spices and creamy avocado, this salad is perfect for a quick and easy lunch or dinner. Gluten-free and dairy-free!
Protein is having a moment! This delicious chicken salad packs in over 30 grams of protein per serving. You can use leftover chicken or rotisserie chicken along with canned beans and corn to make your life simple.
This easy recipe tastes great and can be adapted to your individual taste or what you have on hand.
I’ve made it both gluten-free and dairy-free so everyone can enjoy it. See my other favorite healthy summer salads.
Why You Need This Recipe
- You can have this main dish salad plated in under 30 minutes as long as you meal prep the chicken ahead of time (see my easy recipe for Instant Pot Frozen Chicken Tenders).
- It is so simple to add and delete ingredients to keep this meal appealing for your specific family or to suit a variety of dietary needs.
- With so many Southwest flavors packed into each bite, your taste buds will be thrilled. You could argue that this is the perfect salad!
Key Ingredients
- Shredded chicken keeps you both satisfied and satiated. You can buy pre-cooked chicken or easily make your boneless skinless chicken breasts to shred and have on hand to make this easy chicken salad.
- Black beans are light on the wallet and heavy on fiber and nutrition. Considered a “superfood,” black beans are an easy addition to a healthy meal.
- Corn adds the pop of color and flavor, plus that Southwestern flair. I like to use canned sweet corn to make life easy.
- Bell pepper packs the flavor that really gives this dish personality. You could also use grape tomatoes.
- Avocado provides high levels of healthy fats that support the brain and are extremely nutrient-dense.
Please check the recipe card below for the exact measurements and ingredients.
Recipe Substitutions
- Add more vegetables: You can add more vegetables to your salad to increase its nutritional value. Some great options include diced tomatoes, romaine lettuce, steamed green beans, green onion, shredded carrots, chopped celery, or sliced cucumbers.
- Adjust the spice level: if you want a spicier version, include up to ¼ teaspoon of cayenne pepper, taco seasoning, or chili powder in the dressing. Or, serve the salad with a nice dollop of salsa or pico de gallo. I also like serving it with pickled jalapeños!
- Use a different protein: While chicken is a common protein used in Southwest chicken salad, you can use other proteins such as beef, shrimp, or tofu. You can also add a topping of shredded cheddar cheese for more flavor and protein (leave out for dairy-free diets).
- Change the beans: If you don’t like black beans, you can use kidney beans, pinto beans, or chickpeas instead. Or, just leave them out.
- Add grains: To make the salad more filling, you can add cooked quinoa or brown or white rice to the mix. Or, serve the salad with tortilla chips (see my Air Fryer Tortilla Chips recipe).
- Swap the dressing: If you prefer a creamier dressing, you can use prepared ranch dressing or sour cream instead of the lime and olive oil dressing in the original recipe (use dairy-free options if you are on a dairy-free diet). A creamy dressing goes great with the spicy flavors and transforms it into a creamy chicken salad.
Recipe Steps
Step One
Toss together the shredded chicken, black beans, corn, red bell pepper, avocado, red onion, and chopped cilantro in a large bowl.
Step Two
Make the dressing by adding the lime juice, olive oil, cumin, salt, and pepper to a bowl.
Whisk to combine.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Toss the dressing with the salad. Chill the salad or enjoy at room temperature.
I hope you agree that this dish is your new favorite variation of plain chicken salad.
Recipe Tips
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve the salad plain or over baby greens, fresh greens, or chopped romaine salad for extra crunch and nutrition.
- Try to use fresh lime juice as opposed to the jarred version for the best flavor.
- This recipe is very versatile! Feel free to use other ingredients such as garlic powder, green onion, onion powder, or ranch seasonings.
Southwest Chicken Salad FAQs
Yes, Southwest Chicken Salad can be made gluten-free by ensuring all ingredients, especially the dressing and any tortilla strips, are gluten-free.
Yes, rotisserie chicken is a convenient option. Simply shred the cooked chicken and add it to the salad.
With bold flavors combined with juicy chicken and fresh veggies, this is very typical of a Southwestern Chicken Salad from the United States.
More Chicken Salad Recipes You Might Like
- Costco Chicken Salad
- Cranberry Walnut Chicken Salad
- Whole Foods Curry Chicken Salad
- 5-Ingredient Healthy Chicken Salad
Don’t Miss These Yummy Salad Recipes!
Southwest Chicken Salad (Dairy-Free)
This Southwest Chicken Salad recipe is a flavorful and healthy dish that combines shredded chicken with black beans, corn, and an easy lime vinaigrette dressing. With a delicious blend of mild spices and creamy avocado, this salad is perfect for a quick and easy lunch or dinner. Gluten-free and dairy-free!
- Total Time: 25 minutes
- Yield: 5 servings 1x
Ingredients
- 2 chicken breasts, cooked and shredded
- 1 15–ounce can of black beans, drained and rinsed
- 1 cup of canned corn kernels, drained
- 1 red bell pepper, cored and diced
- 1 avocado, peeled, pitted, and diced
- 1/2 red onion, diced
- 1/4 cup loosely packed chopped fresh cilantro
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, avocado, red onion, and chopped cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the chicken salad and toss to coat evenly.
- Serve the salad chilled or at room temperature.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve the salad plain or over baby greens, fresh greens, or chopped romaine salad for extra crunch and nutrition.
- Try to use fresh lime juice as opposed to the jarred version for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Easy
- Cuisine: Southwest-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 346
- Sugar: 4.2 g
- Sodium: 501.5 mg
- Fat: 13.5 g
- Saturated Fat: 2.2 g
- Carbohydrates: 26.2 g
- Fiber: 9.3 g
- Protein: 31.7 g
- Cholesterol: 79.4 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
I’ll be making this one all summer long…it’s that good!
Sounds delish. I’m asking what is the best method to shred chicken. I have used a mixer but felt that the last time I did it, the texture became sort of mushy in the salad. Maybe I over did it
I tried the mixer too and didn’t get great results. I cook the chicken, cool it a little bit, and then shred with two forks. Works every time! 🙂