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a bowl of Mexican chicken salad.

Southwest Chicken Salad (Dairy-Free)

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5 from 2 reviews

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

Units Scale
  • 2 chicken breasts, cooked and shredded
  • 1 15ounce 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

  1. In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, avocado, red onion, and chopped cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to make the dressing.
  3. Pour the dressing over the chicken salad and toss to coat evenly.
  4. Serve the salad chilled or at room temperature.

Notes

  1. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  2. Serve the salad plain or over baby greens, fresh greens, or chopped romaine salad for extra crunch and nutrition.
  3. Try to use fresh lime juice as opposed to the jarred version for the best flavor.

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