Go Back
Southwest chicken salad in a white bowl with avocado and cilantro on a wooden table

Southwest Chicken Salad

This Southwest chicken salad is loaded with black beans, corn, avocado, and a zesty lime dressing. It's creamy, crunchy, and perfect for a light garden lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken from about 1 lb boneless skinless chicken breasts
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup frozen corn kernels thawed
  • 1 red bell pepper diced
  • 1/2 cup finely chopped red onion
  • 1 jalapeño seeded and minced (optional)
  • 1 large avocado diced
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup plain Greek yogurt or sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 tablespoon honey
  • Salt and pepper to taste

Method
 

  1. In a large bowl, combine shredded chicken, black beans, corn, bell pepper, red onion, and jalapeño (if using). Toss gently.
  2. In a small bowl or jar, whisk together yogurt, mayonnaise, lime juice and zest, cumin, chili powder, honey, salt, and pepper until smooth.
  3. Pour dressing over chicken mixture and stir until evenly coated.
  4. Gently fold in diced avocado and cilantro.
  5. Cover and refrigerate at least 15 minutes before serving. Serve chilled or at room temperature.