Southwest Chicken Salad (20g Protein) Recipe

Introduction

This Southwest Chicken Salad is a vibrant, protein-packed dish perfect for a quick lunch or light dinner. Loaded with fresh vegetables, creamy avocado, and a zesty dressing, it offers bold flavors that come together effortlessly.

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)
• Juice of 1 lime
• 1/2 cup mayo or Greek yogurt
• 1 tsp hot sauce or chipotle sauce
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: In a large bowl, combine the chicken, corn, black beans, red bell pepper, red or green onions, cilantro, cumin, smoked paprika, salt, and pepper.
2. Step 2: Add the diced avocado, lime juice, mayo or Greek yogurt, and hot sauce. Stir everything well until uniformly mixed and coated with the dressing.
3. Step 3: If possible, refrigerate the salad for about 15 minutes to allow the flavors to meld together. This step is optional but recommended.
4. Step 4: Serve the salad chilled with tortilla chips, on crostini, or stuffed into lettuce cups or wraps for a lighter option.

Tips & Variations

• Use Greek yogurt instead of mayo for a lighter, tangier dressing.
• Add diced jalapeño for extra heat and kick.
• Swap canned black beans for pinto beans if preferred.
• For added crunch, sprinkle toasted pumpkin seeds or chopped nuts on top before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. To keep the avocado fresh, add it just before serving or store diced avocado separately and mix in when ready. Reheat is not recommended; enjoy it cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance, but add the avocado just before serving to prevent browning.

What can I use instead of canned chicken?

You can use freshly cooked, shredded chicken breast or thighs, or even rotisserie chicken for convenience and extra flavor.

Southwest Chicken Salad (20g Protein) Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

A flavorful and protein-packed Southwest Chicken Salad combining tender shredded chicken, corn, black beans, and fresh vegetables, tossed in a zesty, smoky dressing. This dish is perfect for a quick lunch or light dinner and can be served with tortilla chips, crostini, or lettuce wraps.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Southwestern
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Base:

• 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)
• Juice of 1 lime

Dressing:

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

Instructions

1. Combine Ingredients: In a large bowl, mix together the chicken, corn, black beans, red bell pepper, red or green onions, fresh cilantro, and diced avocado (reserve avocado until just before serving to maintain freshness).
2. Prepare Dressing: In a separate small bowl, whisk together the mayonnaise or Greek yogurt, hot sauce or chipotle sauce, cumin, smoked paprika, salt, and black pepper until smooth and well combined.
3. Toss Salad: Pour the dressing over the chicken mixture along with the juice of one lime. Stir thoroughly to coat all ingredients evenly with the flavors.
4. Chill (Optional): For best flavor, refrigerate the salad for about 15 minutes to allow the ingredients to meld together, though this step is optional and it can be served immediately if preferred.
5. Serve: Enjoy the Southwest Chicken Salad with tortilla chips, on crostini, or wrapped in lettuce cups or tortillas for a lighter option.

Notes

• For the freshest taste, add the diced avocado just before serving to prevent browning.
• May use either mayonnaise or Greek yogurt depending on your preference for creaminess and tang.
• Adjust the amount of hot sauce according to your spice tolerance.
• This salad stores well in the refrigerator for up to 2 days but is best enjoyed fresh.
• Substitute canned chicken with shredded rotisserie chicken for a fresher option.

Keywords: southwest chicken salad, healthy chicken salad, low fat chicken salad, quick chicken salad, no cook chicken recipe, high protein salad