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This zesty Southwest Chicken Salad brings all your favorite Tex-Mex flavors together in one vibrant, protein-packed dish. The combination of tender chicken, creamy avocado, and crunchy vegetables creates a satisfying meal that works equally well for lunch or dinner throughout the year.
I first created this recipe when looking for ways to use leftover rotisserie chicken, and it quickly became our go-to summer dinner. My family now requests it weekly, especially on hot evenings when no one wants to turn on the oven.
Ingredients
- Cooked chicken: Provides lean protein and saves time. Rotisserie chicken works wonderfully here
- Black beans: Add fiber and plant protein. Rinse thoroughly to remove excess sodium
- Corn: Brings natural sweetness and a pop of color. Fresh corn cut from the cob elevates this dish in summer
- Red bell pepper: Offers crunch and vitamin C. Look for firm peppers with shiny skin
- Cherry tomatoes: Contribute juicy brightness. Choose ripe but firm tomatoes for best texture
- Avocado: Delivers creamy richness and healthy fats. Select slightly firm avocados that yield to gentle pressure
- Red onion: Provides sharp flavor contrast. Soak in cold water for 5 minutes to mellow the bite if desired
- Fresh cilantro: Brings essential Southwest flair. Use both leaves and tender stems for maximum flavor
- Greek yogurt: Creates a creamy dressing base with less fat than traditional mayo
- Mayonnaise: Adds necessary richness to balance the tanginess of the yogurt
- Lime juice: Brightens everything with crucial acidity. Fresh squeezed makes a noticeable difference
- Chili powder and cumin: Provide authentic Southwest flavor profile. Toast spices briefly in a dry pan for enhanced aroma
Step-by-Step Instructions
- Preparing the Chicken:
- Cook your chicken using your preferred method until it reaches 165°F internal temperature. Allow it to cool completely before handling. Shred the meat using two forks pulling in opposite directions or dice into bite-sized pieces. The texture choice affects how the chicken integrates with other ingredients.
- Chopping the Vegetables:
- Prepare all vegetables before assembling to ensure even distribution. Dice the bell pepper into quarter-inch pieces for consistent bites. Halve cherry tomatoes along their equator to release juices into the salad. Cut avocado last to prevent browning and toss gently to preserve its shape. Finely mince red onion to distribute its punchy flavor without overwhelming bites.
- Mixing the Dressing:
- Combine Greek yogurt and mayonnaise in a separate bowl until completely smooth. Add lime juice while whisking continuously to prevent curdling. Sprinkle in chili powder and cumin, stirring thoroughly to eliminate any spice clumps. Taste and adjust seasonings, remembering that flavors will intensify as the salad chills.
- Assembling the Salad:
- Place chicken in a large mixing bowl first as the foundation. Add beans, corn, peppers, tomatoes, onion, and cilantro in layers. Gently fold ingredients together using a rubber spatula with a lifting motion to maintain texture. Pour dressing around the edges of the bowl before folding in to prevent pooling. Add diced avocado last, folding with minimal stirring to keep pieces intact.
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The combination of Greek yogurt and mayonnaise in the dressing is my secret weapon. I discovered this blend after years of experimenting with dressings that were either too heavy or too tangy. The yogurt provides protein and tanginess while the mayo adds necessary richness without making the salad heavy.
Make-Ahead Tips
This salad actually improves after sitting for a few hours as the flavors meld together. For best results, prepare the salad up to 24 hours ahead but add the avocado just before serving to prevent browning. If making significantly in advance, consider keeping the dressing separate until 30 minutes before serving. The undressed salad components will stay fresh in airtight containers for up to three days.
Serving Suggestions
Transform this versatile salad into different meals throughout the week. Serve it over mixed greens for a lighter option, wrapped in large flour tortillas for satisfying burritos, or stuffed into pita pockets for a handheld lunch. For a party presentation, hollow out small sweet peppers and fill them with the salad for colorful, two-bite appetizers that guests can enjoy without utensils.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Leftover turkey works perfectly in place of chicken. Black beans can be swapped for pinto beans or even chickpeas. No fresh corn? Frozen corn kernels work well when thawed and patted dry. If cilantro isn't your preference, substitute fresh parsley or even basil for a different flavor profile. Sour cream can replace Greek yogurt in the dressing if that's what you have on hand.
Frequently Asked Questions
- → Can I use leftover chicken for this salad?
Yes, leftover chicken works great. Simply shred or dice it for easy preparation.
- → What can I substitute for Greek yogurt in the dressing?
You can use sour cream or plain yogurt as a substitute for Greek yogurt.
- → How can I make this salad spicier?
Add diced jalapeños, extra chili powder, or a dash of hot sauce to spice it up.
- → Can I make this salad ahead of time?
Yes, prepare the components and dressing separately, then mix them before serving for freshness.
- → What are good side dishes to serve with this salad?
It pairs well with tortilla chips, cornbread, or a simple rice dish.