Quick & Easy Southwest Chicken Salad
This Southwest Chicken Salad captures that same vibrant, fresh feeling of lazy summer days, but without the fuss! It's a quick, easy, and incredibly satisfying meal (or lunch!) that's ready in minutes.
Equipment
- Large bowl
Ingredients
- 1 lb cooked chicken breast shredded or diced
- 1 (15 oz) can black beans drained and rinsed
- 1 cup corn kernels frozen, thawed
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1 avocado diced
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup chopped fresh cilantro or 1 tsp dried
- 1 lime juiced
- 1/2 cup ranch dressing or Southwest-style dressing
- salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, bell pepper, red onion, avocado, cheese, and cilantro.
- Drizzle the lime juice and your chosen dressing over the salad. Gently toss everything together, being careful not to over-mix and mash the avocado.
- Season generously with salt and pepper to taste.
- Serve immediately or chill for later.
Notes
Don't over-mix. Prep ahead by chopping veggies and shredding chicken the night before. To prevent avocado browning, toss it with a little lime juice before adding to the salad. Leftovers can be stored in the fridge for up to 2 days.