Southwest Chicken Black Bean Salad (Printable Version)
Bold Southwest flavors with chicken, beans, avocado, and cumin-lime dressing—perfect for quick, colorful meals.
# Ingredients:
→ Salad Base
01 -
320 g drained canned chicken or 320 g shredded rotisserie chicken
02 -
120 ml corn, canned or thawed from frozen
03 -
120 ml black beans, canned, rinsed and drained
04 -
50 g red bell pepper, finely diced
05 -
35 g red onion or green onions, finely diced
06 -
15 g fresh cilantro, chopped
07 -
1 small avocado, diced (to be added just before serving)
08 -
Juice of 1 lime
→ Dressing
09 -
120 ml mayonnaise or Greek yogurt
10 -
5 ml hot sauce or chipotle sauce
11 -
2.5 ml ground cumin
12 -
1.25 ml smoked paprika
13 -
2.5 ml salt
14 -
1.25 ml black pepper
# Steps:
01 -
In a large mixing bowl, combine the chicken, corn, black beans, red bell pepper, red onion, and chopped cilantro.
02 -
In a separate small bowl, whisk together the mayonnaise or Greek yogurt, hot sauce, cumin, smoked paprika, salt, black pepper, and fresh lime juice until smooth.
03 -
Pour the dressing over the salad base ingredients. Add the diced avocado just before serving. Gently mix until all components are evenly coated and well distributed.
04 -
Cover and refrigerate for 15 minutes to allow flavours to meld, if time permits.
05 -
Serve chilled as a main dish, with tortilla chips, atop crostini, or in lettuce cups or wraps.
# Notes:
01 -
Add avocado just before serving to prevent browning and maintain freshness.
02 -
Refrigerating the salad helps intensify the flavors.