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Quick Southwest Chicken Salad Recipe
Ash Tyrrell

Quick Southwest Chicken Salad Recipe

I made this quick Southwest chicken salad on one of those busy days when I wanted something fresh, filling, and full of flavor without standing in the kitchen forever. After one bite, I knew it was a keeper.
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Prep Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Cooked chicken breast – 3 cups diced – Rotisserie chicken works great here and saves time while staying juicy.
  • Black beans – 1 can 15 oz, rinsed and drained – Rinsing removes extra sodium and keeps the salad from tasting muddy.
  • Corn – 1 cup fresh, canned, or thawed frozen – Sweet corn adds crunch and balances the smoky seasoning.
  • Red bell pepper – 1 medium finely diced – This adds color and a mild sweetness without overpowering the salad.
  • Red onion – ¼ cup finely chopped – Use sparingly for flavor without too much bite.
  • Fresh cilantro – ¼ cup chopped – Fresh herbs brighten everything; skip dried cilantro here.
  • Shredded cheddar or Mexican-blend cheese – ½ cup – Grate it fresh if possible for better melting and flavor.
  • Greek yogurt – ½ cup – This makes the dressing creamy while keeping it lighter than mayo.
  • Mayonnaise – 2 tablespoons – A little mayo adds richness without making it heavy.
  • Lime juice – 2 tablespoons freshly squeezed – Fresh lime juice keeps the dressing vibrant and tangy.
  • Honey – 1 tablespoon – Just enough sweetness to balance the lime and spices.
  • Taco seasoning – 1 tablespoon – Use your favorite blend or homemade for better control of salt.
  • Salt and black pepper – to taste – Adjust at the end once everything is mixed.

Method
 

  1. I start by dicing my cooked chicken into bite-sized pieces so every forkful has protein. Smaller pieces help the dressing coat the chicken evenly. If the chicken is cold, I let it sit out for a few minutes for better mixing.
  2. Next, I finely chop the bell pepper, red onion, and cilantro. Keeping the cuts small ensures balanced flavor in every bite. I like to drain the beans and corn thoroughly to avoid excess moisture.
  3. In a small bowl, I whisk together Greek yogurt, mayonnaise, lime juice, honey, taco seasoning, salt, and pepper. The dressing should be creamy with a slight tang. I always taste and adjust before adding it to the salad.
  4. I add the chicken, beans, corn, vegetables, and cheese to a large bowl. Then I pour the dressing over the top. I gently fold everything together so nothing gets smashed.
  5. Once mixed, I cover the bowl and chill the salad for about 20–30 minutes. This step helps the flavors blend beautifully. After chilling, I give it one last stir and it’s ready to serve.

Notes

  • I always chill the salad before serving; it tastes more flavorful once rested.
  • I prefer freshly squeezed lime juice—it makes the dressing brighter.
  • I add avocado only right before serving to keep it from browning.
  • I go light on taco seasoning first and adjust after tasting.