This Zesty Southwest Chicken Salad is a vibrant, flavor-packed dish made with tender shredded chicken, sweet corn, creamy black beans, juicy tomatoes, and a zesty homemade taco-seasoned mayo dressing. I like how it comes together quickly and delivers bold southwestern flavors in every bite.
Why You’ll Love This Recipe
I love how quick and easy this salad is to make—just 10 minutes and it’s ready to serve. The combination of fresh, crunchy veggies with creamy, tangy dressing makes each bite satisfying. It’s versatile enough to serve alone, wrap in a tortilla, or spoon over greens. I also like using up leftover chicken in such a tasty way.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 cups cooked and shredded chicken (approximately 1 pound)
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- ½ cup diced tomatoes
- ¼ cup finely chopped onion
- ¼ cup chopped fresh cilantro
- 1 cup mayonnaise
- 2 tablespoons taco seasoning
- 1 tablespoon lime juice
- Salt and black pepper to taste
Directions
- In a large bowl, I combine the shredded chicken, corn, black beans, tomatoes, onion, and cilantro.
- In a smaller bowl, I whisk together the mayonnaise, taco seasoning, and lime juice until smooth.
- I pour the dressing over the chicken mixture and stir until everything is evenly coated.
- I taste and adjust the salt and pepper, then chill until ready to serve or enjoy it right away.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Spicy: I like adding chopped jalapeños or a few dashes of hot sauce to turn up the heat.
- Lighter version: I often swap half the mayo with Greek yogurt for a lighter twist.
- Vegetarian: I’ve made it without chicken, doubling the beans and adding avocado for richness.
- Wrap-style: It’s great rolled into tortillas with a few lettuce leaves for a quick wrap.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. Since it’s a cold salad, I don’t reheat it. I just give it a good stir before serving again. If it’s been left out for over 2 hours, I discard it for safety.
FAQs
Can I use rotisserie chicken?
Yes, I often use rotisserie chicken when I want to save time. It adds great flavor and convenience.
Can I make this ahead of time?
Yes, I like making it a few hours early—the flavors blend even better as it chills.
Is this gluten-free?
It can be, as long as the taco seasoning and mayo I use are certified gluten-free.
Can I freeze this salad?
I don’t recommend freezing it. The mayo-based dressing doesn’t hold up well after thawing.
What can I serve it with?
I usually serve it over lettuce, with tortilla chips, or spoon it into wraps or pita bread.
Conclusion
This Zesty Southwest Chicken Salad is one of my favorite quick meals—full of flavor, easy to make, and so versatile. Whether I’m prepping lunch for the week or whipping up something simple for dinner, this salad always hits the spot.
Zesty Southwest Chicken Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: Mixing
- Cuisine: Southwest
- Diet: Gluten Free
Description
This Zesty Southwest Chicken Salad is a flavorful mix of shredded chicken, sweet corn, black beans, tomatoes, and cilantro tossed in a tangy taco-seasoned mayo dressing. Ready in just 10 minutes, it's perfect for lunch, dinner, or as a wrap filling.
Ingredients
- 2 cups cooked and shredded chicken (approximately 1 pound)
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- ½ cup diced tomatoes
- ¼ cup finely chopped onion
- ¼ cup chopped fresh cilantro
- 1 cup mayonnaise
- 2 tablespoons taco seasoning
- 1 tablespoon lime juice
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, corn, black beans, diced tomatoes, chopped onion, and cilantro. Mix until evenly distributed.
- In a separate small bowl, whisk together the mayonnaise, taco seasoning, and lime juice until smooth.
- Pour the dressing over the chicken mixture. Stir everything together until well coated.
- Taste the salad and adjust the seasoning with salt and pepper as needed.
- Serve immediately or chill until serving.
Notes
- Add diced jalapeños or hot sauce for extra heat.
- Use Greek yogurt for a low-fat version.
- Substitute chicken with tofu or extra beans for a vegetarian option.
- Serve in a tortilla for a quick wrap meal.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
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