Southwest Chicken Salad

4.80 from 10 votes

Loaded with juicy chicken, fresh veggies, savory black beans, and a tangy, spicy dressing, this southwest chicken salad is an easy and healthy meal. It's perfect for sandwiches, wraps, or dipping chips in.

Prep Time10

Total Time10

Course: Salad Recipes

Cuisine: American, Mexican

Keyword: chicken dinner ideas, easy chicken salad recipe, southwest chicken salad, southwest chicken salad recipe, southwestern chicken salad, spicy southwest salad

Servings: servings

Author: Erin Sellin

Ingredients

2 cups approximately 1 pound cooked and shredded chicken
1 cup corn kernels
1 cup black beans drained and rinsed
1/2 cup diced tomatoes
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 cup mayo
2 Tablespoons taco seasoning
1 Tablespoon lime juice
Salt and pepper to taste

Instructions

In a large bowl, add the chicken, corn, black beans, tomatoes, onions, and cilantro. Carefully toss until well mixed.
2 cups approximately 1 pound cooked and shredded chicken, 1 cup corn kernels, 1 cup black beans, 1/2 cup diced tomatoes, 1/4 cup finely chopped onion, 1/4 cup chopped fresh cilantro
In a small bowl, add the mayo, taco seasoning, and lime juice, then whisk until smooth.
1 cup mayo, 2 Tablespoons taco seasoning, 1 Tablespoon lime juice
Pour the dressing over the chicken salad mixture. Carefully mix until all the ingredients are well combined.
Taste the chicken salad, and adjust the salt and pepper if necessary, then serve.
Salt and pepper to taste

Notes

You can serve this chicken salad as a sandwich, in a wrap, on top of a salad, as a dip, or even eat it straight.
Store leftovers in an airtight container in the fridge for 3 days, and stir before eating.
I do not recommend freezing this recipe.
For the best flavor, chill the chicken salad for 1-2 hours before eating.

Nutrition