Southwestern Chicken Salad

Southwestern Chicken Salad is one of those salads that manages to be fresh, hearty, and tasty all at the same time.

This salad is packed with crisp vegetables, tender chicken, creamy dressing, and bold seasonings that make each bite satisfying.

It’s also flexible and still tastes great with small swaps and personal touches. And because you can toss everything together in minutes, it works great for busy weekdays when you want something healthy and wholesome but easy.

Whether you’re making lunch for the week, prepping dinner, or bringing a dish to a gathering, this salad delivers big flavor without requiring complicated steps or hard-to-find ingredients.

As you scroll to the recipe, don’t forget the tips section below. There are a few easy tricks that make this turn out perfectly every time!

Prep time: 15–20 minutes
Chilling (optional): 15 minutes
Total Time: 15–35 minutes depending on chilling
Servings: 4–6 as a light meal or appetizer
Yields approximately: 3½ to 4 cups of salad

Why You’ll Love This Recipe

The ingredients are easy to find and easy to customize, and the salad tastes delicious whether you serve it as a main course or alongside something else.

It’s a great choice for meal prep because it holds up well in the fridge, and you can assemble it ahead of time to keep your routine simple.

It’s equally great as a side for potlucks and BBQs because its flavors complement so many different foods.

You can also get creative with what you already have in your pantry. Spice it up, add protein for a heartier meal, serve it over rice, with chips, or in pitas.

This is a truly versatile recipe you can adapt any way you crave.

Nutrition Facts (Per Serving, based on 5 servings using Greek yogurt):

• Calories: ~220
• Protein: ~20g
• Fat: ~12g
• Saturated Fat: ~2g
• Carbohydrates: ~10g
• Fiber: ~3g
• Sugars: ~2g
• Sodium: ~480mg

How To Make Southwestern Chicken Salad

Ingredients:

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 small avocado, diced (add just before serving)
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Dressing:

• ½ cup mayo or Greek yogurt (or a mix of both)
• 1 tsp hot sauce or chipotle sauce
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• ½ tsp salt
• ¼ tsp pepper

Step-by-Step Guide

1. In a large bowl, add chicken, corn, beans, red bell pepper, cumin, paprika, salt and pepper, avocado, lime juice, mayo or Greek yogurt, parsley and hot sauce.

Stir till all ingredients are incorporated.

2. Chill for at least 15 minutes to let flavors meld (optional but
better).

3. Serve with tortilla chips, crostini, or spoon into lettuce cups or
wraps.

Tips, Tricks and Storage

• Don’t Skip the Dressing: Whether you’re using the recipe or adding a store-bought dressing, the creamy component is what ties everything together. It balances the spices and gives the salad that classic Southwestern feel.
• Add Extra Crunch: In addition to red bell pepper, you can also add green, orange, or yellow peppers for more veggies. Top with tortilla strips, Doritos, or your favorite chips for a different texture. 
• Serving Recommendations: This salad can be served as a dip for chips or with iceberg lettuce or mixed greens for a true salad taste. To make it more filling, serve the salad over rice, or tuck it into tortillas for wraps.
• Storage: Store the salad in an airtight container for up to 3 days. Stir before serving and refresh with a squeeze of lime if needed.

Substitutions and Variations

This recipe is very adaptable, making it easy to adjust based on what you already have in your kitchen. Grilled chicken, rotisserie chicken, or even shredded chicken all work flawlessly and offer different textures.

If you’d like more heat, add sliced jalapeños, chipotle powder, or pepper jack cheese.

Corn can be fresh, frozen, fire-roasted, or canned, and black beans can be swapped for pinto beans.

However you modify it, this tasty salad is sure to stay on your weekly meal rotation!

Frequently Asked Questions

Q: Can I make it ahead of time?

Yes, you can make it up to 24 hours ahead. This is also a great option for meal prep. Just leave out the avocado until right before serving to keep it fresh. 

Q: How spicy is it?

Mild to medium, depending on the hot sauce. You can increase or decrease the amount to your preference. If you don’t like spicy, the heat is easy to control. Use mild seasonings and skip the hot sauce.

Q: Can I make this salad dairy-free and gluten-free?

The salad is already gluten-free, just be sure your hot sauce and any sides (like chips) are also gluten-free. To make it dairy-free, use a dairy-free mayo or yogurt alternative.

Q: What can I substitute for cilantro?

Try parsley, green onions, or a little fresh oregano if you’re not a fan of cilantro.

Q: What can I serve this with?

This salad also pairs nicely with warm tortillas or rice. Serve it with lime wedges, add tortilla chips for crunch, or turn it into a wrap for an easy handheld lunch.

Looking for more hearty salads? Try our Buffalo Chicken Salad, Taco Chicken Salad, or classic Tuna Salad. Each one is easy to make and perfect for meal prep or a crowd-pleaser at your next potluck!