Southwest Chicken Salad
A bright, easy salad with bold Tex-Mex flavors, perfect for lunch or a quick party dish.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use warm cooked chicken for better fragrance.
- 1 can black beans, rinsed and drained
- 1 cup corn, drained Can substitute with fresh corn.
- 1 medium red bell pepper, diced
- 1 large avocado, diced Dice just before serving to prevent browning.
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped Use fresh cilantro for a strong taste.
Dressing ingredients
- 1/4 cup lime juice
- 1 teaspoon cumin
- to taste Salt and pepper Taste the dressing and adjust as needed.
For serving
- to taste Tortilla chips Keep separate for crispness.
Instructions
Preparation
- In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, avocado, cherry tomatoes, red onion, and cilantro.
- In a separate small bowl, mix the lime juice, cumin, salt, and pepper to make a dressing.
- Pour the dressing over the salad and toss gently to combine.
Serving
- Serve immediately with tortilla chips on the side.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Omit avocado if storing longer.