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Southwestern Chicken Salad

Print Recipe
A bowl of creamy chicken salad with corn, black beans, herbs, and lime, served with two toast slices on a marble surface beside two forks.
Prep Time:20 minutes
Chill Time:15 minutes
Total Time:35 minutes

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

Instructions

  • 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.
  • Chill for at least 15 minutes to let flavors meld (optional but better).
  • Serve with tortilla chips, crostini, or spoon into lettuce cups or wraps.
Servings: 5 people
Calories: 220kcal