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Creamy southwest chicken salad with fresh ingredients on a plate

Creamy Southwest Chicken Salad

A flavorful and comforting salad featuring shredded chicken, fresh veggies, and a creamy dressing with warm spices, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Salad
Cuisine American, Southwestern
Servings 6 servings
Calories 350 kcal

Ingredients
  

Salad Ingredients

  • 3 cups cooked, shredded chicken Use leftover roasted chicken, poached chicken, or quickly sear chicken on the stovetop.
  • 1 cup corn kernels (fresh or roasted) Roast corn for added flavor if desired.
  • 1 cup canned black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced Add just before serving.
  • 1/2 cup shredded cheddar or Pepper Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 6 cups mixed salad greens or romaine
  • Optional: tortilla strips or toasted pepitas for crunch

For the Creamy Dressing

  • 1/2 cup plain yogurt Can substitute with sour cream for extra richness.
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1-2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 small clove garlic, minced
  • Salt and pepper to taste
  • 1-2 tablespoons water to thin, if needed

Instructions
 

Prepare the Chicken

  • Use leftover roasted chicken, poached breasts, or quickly sear chicken on the stovetop and shred with two forks.

Make the Dressing

  • Whisk together yogurt, mayonnaise, lime juice, chili powder, cumin, smoked paprika, garlic, and a pinch of salt and pepper in a bowl.
  • Adjust seasoning; thin with water to reach your desired creaminess.

Combine the Salad

  • In a large bowl, toss together shredded chicken, corn, black beans, red pepper, red onion, tomatoes, cheese, and cilantro.
  • Add the dressing and toss until everything is evenly coated.

Finish and Serve

  • Fold in avocado right before serving so it stays fresh.
  • Serve on a bed of greens, with tortilla strips or toasted pepitas sprinkled on top for a fall-friendly crunch.

Notes

Use warm chicken for the coziest fall flavors, or chilled chicken for a quick make-ahead lunch. To prevent soggy texture, store dressing separately until ready to serve.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 18gSaturated Fat: 6gSodium: 600mgFiber: 7gSugar: 3g
Keyword Chicken Salad, Creamy Salad, Easy Meal, Fall Dish, Healthy Recipe
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