Description
This Creamy Southwest Chicken Salad is a flavorful and easy-to-make dish that’s perfect for a light lunch, a picnic, or a potluck! Tender chicken, black beans, corn, and colorful vegetables are tossed in a creamy dressing with a hint of Southwestern spice. It’s a satisfying and versatile salad that’s great for any occasion.
Ingredients
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- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1–2 tablespoons lime juice
- 1 cup mayonnaise
- 3 cups cooked chicken, chopped or shredded (about 1 rotisserie chicken)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1/2 cup red onion, diced
- 1 red bell pepper, diced
- 1 bunch green onions, diced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Make Dressing: In a large bowl, whisk together mayonnaise, 1 tablespoon lime juice, cumin, chili powder, garlic powder, salt, and pepper. Taste and adjust seasonings, adding more lime juice, salt, or pepper as needed.
- Combine Ingredients: Add chicken, black beans, corn, red onion, red bell pepper, and green onions to the bowl with the dressing. Stir until well combined.
- Chill and Serve: Chill the salad until ready to serve. Enjoy as is, or serve on bread, crackers, or lettuce cups.
Notes
- You can use any type of cooked chicken you like, but rotisserie chicken is convenient and adds extra flavor.
- If you don’t have fresh lime juice, you can substitute with bottled lime juice.
- For a spicier salad, add a pinch of cayenne pepper or diced jalapeños to the dressing.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg