Southwest Chicken Salad
This Southwest Chicken Salad is quick, incredibly flavorful, and satisfying – perfect for a weeknight dinner or a potluck.
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 fresh or frozen
- 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 parsley is a good substitute
- 1 lime juice of
- 1/2 cup ranch or Southwest-style dressing
- salt and pepper to taste
Instructions
- Combine shredded chicken, black beans, corn, red bell pepper, red onion, avocado, cheese, and cilantro in a large bowl.
- Drizzle with lime juice and dressing.
- Toss gently to coat. Don't overmix; you want to keep the avocado chunks intact!
- Season with salt and pepper to taste.
- Serve immediately for the best flavor and texture.
Notes
Don't add the avocado until right before serving to prevent browning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the avocado will likely brown a bit. I recommend adding fresh avocado if you reheat it.