Southwest Chicken Salad

Southwest Chicken Salad 

Creamy, colorful, and bursting with Southwest flavor! This easy deesviral recipe combines tender shredded chicken, sweet corn, black beans, and crunchy vegetables in a deliciously creamy lime dressing. Perfect for quick lunches, tortilla wraps, and family gatherings!

Ingredients

For the Salad:

• 3 cups cooked chicken breast, shredded
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sweet corn, drained
• 1 red bell pepper, diced
• ½ green bell pepper, diced
• ½ small red onion, finely chopped
• ¼ cup fresh cilantro, chopped

For the Creamy Dressing:

• ½ cup mayonnaise
• ½ cup sour cream
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

Preparation Steps

1. Prepare the chicken: Cook the chicken until fully done, then allow it to cool and shred it into bite-sized pieces.
2. Prepare the vegetables: Drain the black beans and corn. Dice the bell peppers and red onion, then chop the cilantro.
3. Make the dressing: Whisk together mayonnaise, sour cream, lime juice, honey, chili powder, cumin, paprika, garlic powder, salt, and pepper until smooth.
4. Combine: Add the shredded chicken, black beans, corn, bell peppers, red onion, and cilantro to a large bowl.
5. Mix: Pour the creamy dressing over the salad and gently toss until everything is evenly coated.
6. Chill: Refrigerate for 30–60 minutes before serving for the best flavor.

Serving Tip: Enjoy with crunchy tortilla chips, inside soft tortillas, over fresh lettuce, or as a delicious sandwich filling.

Storage: Keep refrigerated in an airtight container for up to 3 days, counting from when the chicken was cooked.

Creamy, zesty, and packed with fresh ingredients, this Southwest Chicken Salad is a simple family favorite!