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To make a tasty Southwest Chicken Salad, gather these items: - 2 cups cooked, shredded chicken breast - 1 can (15 oz) black beans, rinsed and drained - 1 cup cherry tomatoes, halved - 1 cup corn (fresh or frozen) - 1 red bell pepper, diced - 1 avocado, diced - ½ cup red onion, finely chopped - 1 cup romaine lettuce, chopped - ½ cup cilantro, chopped - ½ cup Greek yogurt (as a dressing base) - 2 tablespoons lime juice - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - Tortilla strips for garnish You can change things up in this salad. Here are some ideas: - Use grilled chicken instead of boiled. - Swap black beans for kidney or pinto beans. - Add jalapeños for heat. - Replace Greek yogurt with sour cream or avocado dressing. - Use any lettuce you like, such as spinach or mixed greens. This salad is not just tasty, but also good for you. Here’s a quick look at its nutrition: - Chicken: Great source of protein. - Black Beans: Rich in fiber and iron. - Avocado: Packed with healthy fats. - Corn: Provides vitamins and a sweet crunch. - Vegetables: Add vitamins, minerals, and fiber. - Greek Yogurt: Offers protein and probiotics. This salad keeps you full and nourished. Enjoy making and eating it! {{ingredient_image_1}} 1. Start with a large bowl. Add the shredded chicken, black beans, cherry tomatoes, corn, red bell pepper, diced avocado, red onion, and chopped romaine lettuce. 2. Mix all the ingredients gently. You want everything to blend well but stay whole. 3. Once mixed, set the bowl aside. This lets the flavors mingle as you prepare the dressing. 4. Chill the salad in the fridge for 15-20 minutes. This step makes it taste even better! - Use leftover chicken for ease. It saves time and adds flavor. - If you cook chicken fresh, boil it first. Cook it until it’s no longer pink. - After cooking, let it cool slightly. Then, use two forks to shred it easily. - For a fun twist, try using a stand mixer. Just a few seconds on low speed works wonders! 1. Take a small bowl. Add Greek yogurt, lime juice, chili powder, cumin, salt, and pepper. 2. Mix these ingredients until they turn smooth and creamy. A whisk works best for this. 3. Taste the dressing. Adjust salt or lime juice as you like. The flavor should be fresh and zesty. 4. Drizzle the creamy dressing over the chicken salad. Toss gently to coat all ingredients evenly. Enjoy the process and have fun with your Southwest Chicken Salad! To boost the taste of your salad, add spices. Try smoked paprika for a smoky kick. You can also mix in garlic powder or onion powder for depth. A pinch of cayenne pepper adds heat without overpowering. Always taste as you go. Adjust spices based on your preference. You can prep this salad a day in advance. Mix all the salad ingredients except the avocado and tortilla strips. Store them in a bowl, cover tightly, and place in the fridge. Make the dressing and keep it separate. Before serving, add the avocado and dressing. This keeps everything fresh and tasty. Serve this salad in a colorful bowl. It looks great with vibrant veggies. You can also add extra toppings. Crumbled feta or sliced jalapeños add flair. Pair it with lime wedges for a fresh burst. Guests will love the crunch of tortilla strips on top. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh vegetables and herbs. They enhance the taste and texture of the salad. Customize Your Protein: Feel free to substitute the chicken with grilled shrimp or blackened tofu for a different protein source. Make It Ahead: Prepare the salad a few hours in advance and store it in the fridge to allow the flavors to meld beautifully. Spice It Up: Adjust the chili powder and cumin according to your spice preference. Add jalapeños for an extra kick! {{image_2}} You can make this salad without chicken. Use black beans or chickpeas for protein. Add grilled veggies for flavor. Roasted corn or sweet potatoes work well, too. You might enjoy using quinoa as a base. It adds a nice texture and is very filling. If you want more protein, try adding shrimp or tofu. Grilled shrimp adds a nice touch. Tofu can soak up the dressing well. You can also use turkey or pulled pork instead of chicken. Each choice adds a unique flavor twist to your salad. Mixing in different flavors can make your salad special. Try adding diced mango or pineapple for sweetness. A bit of jalapeño can add heat. Consider a sprinkle of feta cheese for a salty kick. You can also switch the dressing. A lime vinaigrette or a spicy ranch can change things up. To keep your Southwest Chicken Salad fresh, store it in an airtight container. This prevents air and moisture from making the salad soggy. If you plan to add tortilla strips, keep them separate. This way, they stay crisp until serving. In the fridge, your salad lasts about three to four days. However, the avocado may brown, so eat it sooner if possible. Check for any off smells or changes in texture before eating. You can freeze the salad, but it's best to freeze only the chicken and beans. Place them in a freezer-safe bag or container. Use them within three months for the best taste. When ready, thaw in the fridge overnight. Add fresh veggies and dressing before serving for a tasty meal. You can use sour cream as a substitute for Greek yogurt. It has a similar texture and tang. If you want a dairy-free option, try using avocado or hummus. Both options add creaminess to the salad. You can also use a dairy-free yogurt made from almond or coconut. Yes, you can use many types of beans. Pinto beans and kidney beans work well in this salad. You can also try chickpeas for a different taste. Just make sure to rinse and drain any canned beans. This keeps your salad fresh and tasty. You can find great Southwest Chicken Salad at many restaurants. Look for places that focus on fresh ingredients. Local diners and cafes often make tasty salads. You can also make it at home for a fresher option. The recipe we shared is easy and fun to make! This blog post covered all you need for a tasty Southwest chicken salad. We explored the key and optional ingredients, step-by-step instructions, and tips for great flavor. You can also find ways to make it ahead and customize it. Don't forget about storage methods to keep leftovers fresh. Enjoy all the delicious options and variations this salad offers. Get creative and make it suit your taste!

Southwest Chicken Salad

A refreshing and hearty salad with a southwest twist, featuring chicken, black beans, and a creamy dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked, shredded chicken breast
  • 1 can black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (fresh or frozen)
  • 1 each red bell pepper, diced
  • 1 each avocado, diced
  • 0.5 cup red onion, finely chopped
  • 1 cup romaine lettuce, chopped
  • 0.5 cup cilantro, chopped
  • 0.5 cup Greek yogurt (as a dressing base)
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • to taste Tortilla strips for garnish

Instructions
 

  • In a large bowl, combine the shredded chicken, black beans, cherry tomatoes, corn, red bell pepper, avocado, red onion, and romaine lettuce.
  • In a small bowl, mix together the Greek yogurt, lime juice, chili powder, cumin, salt, and pepper until smooth to create a creamy dressing.
  • Drizzle the dressing over the chicken salad mixture and gently toss until everything is well coated.
  • Stir in the chopped cilantro for an added fresh flavor.
  • Allow the salad to chill in the refrigerator for 15-20 minutes to let the flavors meld.
  • Serve the salad in individual bowls and top with crispy tortilla strips for added crunch.

Notes

Chill the salad for better flavor.
Keyword chicken, healthy, salad, southwest