Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant flavors of the Southwest! This mouthwatering Southwest Chicken Salad is not just a meal – it's a flavor explosion that combines tender chicken, creamy avocado, and a tantalizing lime vinaigrette that will make your ordinary lunch feel like a gourmet experience. Whether you're looking for a quick weeknight dinner or a show-stopping lunch, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, diced
- 1 cup black beans, rinsed
- 1 cup corn, cooked
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/4 cup lime vinaigrette
Instructions
- Prepare all ingredients by thoroughly washing fresh produce and ensuring chicken is fully cooked and cooled.
- Drain and rinse black beans in a colander, then pat dry with paper towels to remove excess moisture.
- If using fresh corn, cook corn kernels by boiling or grilling until tender and lightly charred. If using canned corn, drain and rinse thoroughly.
- Dice cooked chicken into uniform, bite-sized pieces approximately 1/2 inch in size to ensure even distribution in the salad.
- Finely chop red bell pepper, removing seeds and white membrane before dicing into small, consistent cubes.
- Cut avocado in half, remove pit, and dice into similar-sized pieces as the chicken and bell pepper.
- In a large mixing bowl, combine diced chicken, black beans, corn, red bell pepper, and avocado.
- Chop fresh cilantro finely and sprinkle over the mixed ingredients.
- Drizzle lime vinaigrette over the salad and gently toss all ingredients to ensure even coating.
- Cover and refrigerate for 10-15 minutes to allow flavors to meld together before serving.
- Serve chilled and garnish with additional cilantro or a lime wedge if desired.
Tips
- Chicken Perfection: Use leftover grilled or rotisserie chicken for extra flavor and to save time. Make sure the chicken is cooled completely before adding to the salad.
- Avocado Hack: To prevent browning, dice the avocado just before serving and toss it gently to minimize oxidation.
- Flavor Boost: For an extra kick, consider adding a sprinkle of cumin or chili powder to enhance the Southwest profile.
- Make-Ahead Magic: This salad can be prepared in advance, but add the avocado and dress the salad just before serving to maintain the freshest texture.
- Protein Power: Feel free to swap chicken with grilled shrimp or black beans for a vegetarian option.
- Vinaigrette Tip: If you're short on time, use a store-bought lime vinaigrette, but a homemade version will take this salad to the next level.
- Serving Suggestion: Serve over a bed of mixed greens or with tortilla chips for added crunch and presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 75mg
