Name: Quick Southwest Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned; if using frozen, thaw first); 1 red bell pepper, diced; 1/2 red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 avocado, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup sour cream; 1/4 cup salsa (your preferred level of heat; chunky or smooth); 1 tbsp lime juice (freshly squeezed is best); 1 tsp chili powder; Salt and pepper, to taste; Lettuce leaves, for serving (such as romaine or butter lettuce)

Ingredients

Ingredients:

1 lb boneless, skinless chicken breasts, cooked and shredded
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned; if using frozen, thaw first)
1 red bell pepper, diced
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup sour cream
1/4 cup salsa (your preferred level of heat; chunky or smooth)
1 tbsp lime juice (freshly squeezed is best)
1 tsp chili powder
Salt and pepper, to taste
Lettuce leaves, for serving (such as romaine or butter lettuce)

Instructions

Preparation:

Step 1: Prepare the Chicken

Begin by cooking your chicken breasts. Heat a skillet over medium heat and lightly season the chicken with salt and pepper. Cook each side for about 5–6 minutes, or until golden and cooked through (internal temp of 165°F / 74°C). Let the chicken rest for a few minutes, then use two forks to shred it into bite-sized strips. This can also be done using a stand mixer for quicker shredding.

Step 2: Mix the Salad Base

In a large mixing bowl, combine your shredded chicken, black beans, corn kernels, diced red bell pepper, chopped red onion, fresh cilantro, halved cherry tomatoes, and diced avocado. Toss gently to ensure the ingredients are evenly distributed. Be careful with the avocado so it doesn’t get mashed.

Step 3: Whisk the Dressing

In a small bowl, whisk together the sour cream, salsa, fresh lime juice, chili powder, and a pinch each of salt and pepper. The result should be a creamy, slightly tangy dressing with a Southwestern kick. If you prefer more heat, you can add a few dashes of hot sauce or a sprinkle of cayenne pepper.

Step 4: Combine & Coat

Pour the prepared dressing over the salad mixture. Use a large spoon or spatula to gently fold everything together until each component is coated in the creamy dressing. This step brings all the flavors into harmony, creating a cohesive, flavorful salad.

Step 5: Serve Fresh

Lay out fresh lettuce leaves on plates or a serving platter. Spoon generous portions of the salad onto each leaf. This presentation not only adds a crisp texture but also makes each serving feel fresh and vibrant. You can enjoy it immediately or refrigerate for 10–15 minutes to let the flavors meld and enjoy it chilled.

Notes

COOKING Note:

Cooking the chicken in advance or using rotisserie chicken is a great time-saver and adds depth of flavor.
If using canned corn, drain and rinse it well. If using frozen, thaw it before mixing.
To keep the avocado fresh and prevent browning, add it just before serving and toss with a little extra lime juice.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad

Nutrition

Calories: ~290 kcal
Sugar: 4g
Sodium: 450mg
Carbohydrates: 20g
Fiber: 7g
Protein: 24g