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Southwest Chicken Salad Recipe

Southwest Chicken Salad Recipe
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★★★★★

5.2 from 25 reviews

This Southwest Chicken Salad is a vibrant, flavorful dish combining tender chicken, black beans, corn, and fresh vegetables with a creamy, zesty dressing spiced with cumin, smoked paprika, and a touch of hot sauce. Perfect for a quick lunch or light dinner, it can be enjoyed on its own, with tortilla chips, or wrapped in lettuce cups.

Ingredients

Scale

Main Ingredients

  • 2 cans chicken (drained and flaked) or 2 cups shredded rotisserie chicken
  • 1/2 cup corn (canned or thawed from frozen)
  • 1/2 cup canned black beans (rinsed and drained)
  • 1/3 cup red bell pepper (finely diced)
  • 1/4 cup red onion or green onions (finely diced)
  • 1/4 cup fresh cilantro (chopped)
  • 1 small avocado (diced, add just before serving)

Dressing & Seasonings

  • Juice of 1 lime
  • 1/2 cup mayonnaise or Greek yogurt
  • 1 teaspoon hot sauce or chipotle sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine Ingredients: In a large bowl, mix together the chicken, corn, black beans, red bell pepper, red or green onions, cilantro, cumin, smoked paprika, salt, and pepper. Add the mayonnaise or Greek yogurt, lime juice, and hot sauce, then stir thoroughly until all ingredients are well coated and evenly blended.
  2. Chill (Optional): For the best flavor, refrigerate the salad for about 15 minutes to allow the spices and dressing to meld together. This step is optional but enhances the taste significantly.
  3. Add Avocado and Serve: Just before serving, gently fold in the diced avocado to prevent it from browning. Serve the salad as is, with tortilla chips, on crostini, or wrapped in lettuce cups for a lighter option.

Notes

  • For a lighter dressing, use Greek yogurt instead of mayonnaise.
  • Adjust the hot sauce quantity to your preferred level of spiciness.
  • Fresh lime juice adds brightness; avoid bottled lime juice for best flavor.
  • The salad keeps well for up to 2 days in the refrigerator, but add avocado fresh to prevent browning.
  • Can be served as a dip, salad, or sandwich filling.

Nutrition

Keywords: southwest chicken salad, chicken salad, healthy chicken salad, no-cook salad, southwestern cuisine, avocado chicken salad, easy lunch

Find it online: https://amayaharis.com/southwest-chicken-salad-recipe/