Description
This creamy Southwest Chicken Salad is a flavorful, easy-to-make dish combining tender rotisserie chicken with black beans, corn, and fresh vegetables, all tossed in a zesty, spiced mayonnaise dressing. Perfect as a light lunch, sandwich filling, or served on lettuce cups, this salad offers a delightful blend of textures and Southwest-inspired flavors.
Ingredients
Scale
Spices and Dressing
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1-2 tablespoons lime juice
- 1 cup mayonnaise
Main Ingredients
- 3 cups cooked chicken, chopped or shredded (about 1 rotisserie chicken)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- ½ cup red onion, diced
- 1 red bell pepper, diced
- 1 bunch green onions, diced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the dressing: In a large bowl, whisk together mayonnaise, 1 tablespoon lime juice, ground cumin, chili powder, garlic powder, kosher salt, and freshly ground black pepper. Taste and adjust the seasoning by adding more lime juice, salt, or pepper as needed to achieve a balanced, tangy flavor.
- Combine main ingredients: Add the chopped or shredded cooked chicken, drained and rinsed black beans, drained corn, diced red onion, diced red bell pepper, and diced green onions to the bowl with the dressing. Stir gently but thoroughly until all ingredients are well coated and combined.
- Chill and serve: Cover the bowl and refrigerate the salad until ready to serve, allowing the flavors to meld together. Serve chilled as a standalone salad, or enjoy it on bread, crackers, or in lettuce cups for a refreshing meal or snack.
Notes
- Using a rotisserie chicken saves time and adds extra flavor to the salad.
- Adjust the amount of lime juice to taste for desired tanginess.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Optional: add diced avocado or jalapeño for extra creaminess or spice.
- This salad keeps well in the refrigerator for up to 3 days.
