Dinner

Southwest Chicken Salad

ByChef Maggie December 8, 2025

So, Let’s Talk About This Salad—And That Time My Aunt Split Her Margarita

Honestly, Southwest Chicken Salad always makes me smile. I started making it after a summer BBQ when my Aunt Tess accidentally flung her margarita (and her flip-flop) across the patio but still insisted my chicken salad was the “best thing there, hands down.” She might’ve been tipsy, but hey—I’ll take the compliment. I’ve tweaked this recipe probably a dozen times since then, sometimes very much on purpose, other times while trying to use up leftovers before they walk out on their own.

Why You’ll Love This (or at Least Why I Keep Making It)

I whip this up when I want something full of flavor but not fussy. My family polishes off the whole bowl faster than you can say “who took the last chip?” (I have my suspicions; looking at you, Kevin.) It’s hearty enough for dinner yet bright and fresh, so you don’t end up feeling like you need to nap afterwards—or at least, I never do. And if I’m honest, this is what I make when I am too tired for fancy cooking but still want to feel like I’ve made a real meal, you know?

Okay, Here’s What You’ll Need—And Some What-Ifs

2 cooked chicken breasts, shredded or chopped (rotisserie chicken works when I forget to thaw the good stuff—don’t judge)
1 can black beans, rinsed and drained (my grandma swore by Bush’s but, really, store-brand is fine)
1 cup corn—fresh, frozen, or even canned if it’s one of those days
One red bell pepper, diced (yellow works too—I’ve even used a handful of cherry tomatoes in a pinch!)
Half a small red onion, diced (if onions make you cry, just skip—no one will report you)
1 avocado, cubed (unless avocados are $3 apiece, in which case, I just sigh dramatically and leave it out)
Big handful of fresh cilantro, chopped (or a sprinkle of dried if you’re scraping the bottom of the jar)
1 to 2 cups chopped Romaine lettuce (though any crisp lettuce will do—I once used iceberg, and it didn’t ruin my day)
1/2 cup shredded cheese, like pepper jack or cheddar (sometimes I go wild and use cotija)
For the dressing: juice of 1 lime, a glug of olive oil (about 2 tbsp?), 1 tsp cumin, 1/2 tsp smoked paprika, salt & pepper, and a small squirt of honey

Directions (A Bit of Structure, Plus Tangents)

In a large-ish bowl, toss together chicken, beans, corn, pepper, onion, and lettuce. Sometimes I forget the order—doesn’t matter. Just get it all mingling.
Whisk up your dressing (lime, olive oil, cumin, paprika, s&p, honey) in a small bowl or jar. You *could* use a fancy salad shaker but I usually just shake it up in a leftover jam jar (c’mon, we all have one languishing in the back of the fridge).
This is the part where I sneak a bite—just to, you know, make sure the seasoning isn’t off. Pour half the dressing over the salad and toss everything pretty thoroughly. Taste. Need more zip? Add the rest of the dressing or another squeeze of lime.
Gently fold in the avocado, cilantro, and cheese. If it looks a bit of a mess, don’t panic—it always comes together.
Chill for 10-15 minutes if you have time, or just serve it straight away if your stomach’s already grumbling.

Lil’ Notes (Trial, Error, and Refridgerator Mysteries)

I once tried tossing in salsa instead of making the dressing. Tasty, but made it soupy. So—extra napkins required. Not my proudest work.
If you add the avocado too early, it gets a bit moody and browns, so I usually add it last minute.
Turns out, a sprinkle of chili crisp is weirdly delicious. Bet you wouldn’t have thought of that, right?

If You Want to Mix Things Up (Or Just Forage the Fridge)

I’ve swapped out the chicken for leftover grilled steak once (yum). Shrimp could work but honestly I think the salad gets a bit soggy if you don’t eat it straight away. Added tortilla chips for crunch; forgot them once and the family noticed. Once, in a wild mood, I added mango. Wouldn’t recommend—tasted like a fruit salad with identity issues.

Equipment? Honestly, Just Grab a Big Bowl

I say use the biggest mixing bowl you have—it’s less about precision, more about room for chaotic tossing. Don’t have a whisk for the dressing? A fork gets the job done. Or just give it a good shake in a screw-top container (I have used a leftover salsa jar; it’s a bit rebellious—but it works).

How Long Does This Even Last? (If You Can Resist Eating It)

Covered tightly, it’ll keep in the fridge for 2 days… though honestly, it never makes it past next lunch in my kitchen. If you store it with avocado, just press a bit of plastic wrap onto the surface to keep things from going, you know, slightly zombie-hued.

Serving Ideas (Because Plain Bowls Get Boring)

We serve this up with tortilla chips and sometimes a quick guac on the side (my cousin Dave dunks everything in it, to be fair). It’s pretty great on top of tostadas. And hey, I’m not above rolling it into a tortilla and calling it a wrap—it’s portable salad, which is genius if I do say so.

‘Pro Tips’ (or Mistakes I’ve Actually Made)

Don’t try to rush the chilling step; warm salad is just a bit… odd, unless you like your lettuce slightly wilted.
If you dump the cheese in too early while the chicken’s still warm, it melts weird (ask me how I know). Actually, just let the meat cool a touch first.
If your dressing tastes flat, it probably needs a pinch more salt or acidity—lime or even a splash of apple cider vinegar does wonders. Check out this Serious Eats explainer if you want to geek out on seasoning salads.

FAQ (You Actually Asked, or At Least Someone Did)

Can I make this ahead? Oh totally; just keep avocado and dressing separate until serving. Or do what I do—make extra and hope for leftovers.
Is there a dairy-free option? Just skip the cheese, and honestly, it’s still pretty fab. You can also look for plant-based shreds, but don’t expect miracle textures.
What kind of chicken is best? Rotisserie from the grocery store works when I’m in a rush; grilled is slightly fancier. Baked is fine too, just season it well!
How spicy is this? Not really spicy as written, unless your pepper jack brings attitude. Add sliced jalapeños if you want real kick! (But maybe warn Grandma first.)
Where can I learn to cut an avocado properly? Oh man, I still mess this up sometimes myself. But Simply Recipes has a simple step-by-step that saves fingers (and nerves).

On a totally unrelated note—anyone else get salad cravings when it’s raining? Just me? Nevermind. Hope this Southwest Chicken Salad brings a bit of sunshine to your table too.

Chef Maggie