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Southwest Chicken Salad is fresh, flavorful, loaded with crisp veggies, shredded chicken, beans, and southwest flavors in a creamy dressing. Perfect for meal prep, a quick lunch, or an easy no-oven summertime dinner for the family or gatherings. Scoop it up with crunchy tortilla chips, veggies, crackers, or serve it inside pita bread, a large tortilla for a wrap, or in buttery croissant bread or between two slices of toasted bread for a simple and satisfying meal.
Easy Southwest Chicken Salad Recipe (Protein- Packed Meal)
Southwest chicken salad is a delicious, tex-mex twist to classic chicken salad – and it’s full of southwestern flavors that are sure to please.
Shredded tender chicken, beans, sweet corn, juicy cherry tomatoes, red onion, and red bell pepper combine together with a creamy and protein-packed dressing with taco seasoning and fresh lime juice.
I love using a rotisserie chicken for chicken salads because its convenient, ready-to-use, and it’s already seasoned so it’s the perfect addition to this southwest salad recipe.
Why You’ll Love This Southwestern Chicken Salad
- 🍅 Packed with flavor – zesty, fresh, and mild spice
- 🌽 Healthy & filling – High in protein and packed with fresh crisp veggies
- 🍅 Quick & easy – Ready in just about 15 minutes
- 🌽 Perfect for meal prep – Holds up well in the fridge and easy to portion out in airtight meal prep containers
- 🍅 Customizable – Easily adjust spice level or swap out ingredients for ones you prefer
Fresh Ingredients Needed
Creamy Southwest Sauce Ingredients
- Plain Greek Yogurt : This adds a nice boost of protein, creaminess, and a slight tang to the Southwest chicken salad. Make sure you are using a plain greek yogurt that you love the flavor; as not all of them are equal when it comes to taste. I highly recommend the Greek Gods plain greek yogurt. It’s the best!
- Mayonnaise : Adds richness, creaminess, and flavor.
- Fresh Squeezed Lime Juice : You will need 2 large limes.
- Taco Seasoning : Please note that the recipe only calls for 2 tablespoons, which is not a full packet of taco seasoning, so make sure you’re measuring out 2 tablespoons from the packet or a container of your favorite taco seasoning.
Southwest Chicken Salad Ingredients
- Shredded Chicken : 3 cups of cooked shredded chicken, diced chicken also works if that’s what you prefer. This is a great recipe to use up leftover chicken or a rotisserie chicken (my preferred way).
- Black Beans : Drained and rinsed.
- Corn : Drained but no need to rinse the corn.
- Red Onion : Finely chopped into minced pieces.
- Red Bell Pepper : Diced small.
- Cherry Tomatoes : Grape tomatoes also work well here.
- Chopped Fresh Cilantro
How To Make Southwest Chicken Salad (Printable Recipe Card)
In a large bowl, or the serving bowl, whisk together the plain greek yogurt, mayonnaise, fresh lime juice, and taco seasoning until well combined.
Add in the shredded chicken, black beans, corn, red onion, red bell pepper, halved cherry tomatoes, and chopped cilantro. Stir until everything is well combined and all the ingredients are coated in the creamy dressing.
The southwest chicken salad can be served right OR refrigerated for up to 1-4 hours for a chilled salad. Serve with tortilla chips, crackers, veggie sticks, in a tortilla wrap, on a croissant, or on your favorite sandwich bread (toasted or untoasted).
How To Store Leftover Chicken Salad
Any leftovers should be stored in an airtight container, in the refrigerator, for up to 3-4 days. Give the salad a good stir before serving or eating leftovers chilled.
How Should I Serve Southwest Chicken Salad?
There are many ways to eat and serve this chicken salad with bold flavors! Here are a few ideas.
- Serve it as a dip with your favorite crackers, veggie sticks, vegetables, or crunchy tortilla chips.
- Stuff the chicken salad inside a pita or on a large tortilla for a wrap.
- Serve the chicken salad inside buttery croissants with some green leaf lettuce, or romaine lettuce, and any other ‘taco toppings’ you want such as fresh sliced jalapeños, sliced cheese, etc.
- Serve the chicken salad as a sandwich between two slices of your favorite bread (toasted or untoasted) and some green leaf lettuce and whatever else you want.
- Eat the chicken salad as is with a spoon from the bowl.
Pro Tips From The Test Kitchen
- Use a good quality and good tasting plain Greek yogurt – they are not all the same. I love the Greek Gods brand and it’s the only brand I use when it comes to plain Greek yogurt.
- Sour cream can be used instead of plain greek yogurt if wanted.
- For a creamier salad increase the mayonnaise to ⅓ cup.
- Use any canned corn you prefer; yellow, white, gold n’ white (this is what I use), southwestern, Mexican-style, fire-roasted, etc. No need to rinse the corn but rather make sure it’s drained well.
- Make this as spicy as you want by using a spicy or medium heat level taco seasoning, or adding some diced fresh jalapeño peppers into the chicken salad or for serving.
- I prefer the mild taco seasoning but you can use any variety of taco seasoning that you love.
- The chicken salad can be served right away, or if you prefer a chilled chicken salad – which allows time for the flavors to marinate and the salad to chill – cover the bowl with a lid, and refrigerate for up to 1-4 hours before serving. I don’t recommend making the chicken salad too far in advance, because the longer it sits in the fridge, the more all the ingredients will soak up that creamy sauce, which means the salad won’t be as creamy. But you could always add some additional mayo and/or fresh lime juice to get it creamy again for serving.
- Serving options include eating it as a dip with tortilla chips, crackers, or veggies. Serve the chicken salad inside croissants with green leaf lettuce and sliced cheese if wanted. Serve between some toasted bread (or untoasted) for a sandwich with your favorite toppings such as lettuce, sliced cheese of choice, and some ripe avocados that have been sliced. You could also serve the chicken inside a pita or large tortilla for a wrap, or eat it as is with a spoon.
Recipe FAQs
How Can I Make It Spicy?
If you would like to add some heat to the chicken salad, add a splash of hot sauce, fresh diced jalapeños, a can of diced green chilies (any heat level), or some cayenne pepper or chili powder into the chicken salad mixture. Another option is to use spicy taco seasoning when making the dressing. For individual serving with more spice level, serve the chicken salad with a slice of Pepper Jack cheese, or fresh sliced jalapeños as topping options.
Can I Make Chicken Salad In Advance?
I prefer chilling this chicken salad before serving it, so its a great recipe to make in advance as it gives time for the chicken salad to chill and the flavors to marry together better. I don’t recommend making it too far in advance, as the longer it sits in the fridge, the more all the ingredients soak up the cream dressing. Chill the chicken salad for up to 4 hours before serving for the best chilled, but still creamy, results.
Could This Be Made Vegetarian?
Yes! Leave out the chicken and you cold replace it with another can of beans (pinto beans, white navy beans, or chickpeas) or replace it with crumbled tofu.
More Must Try Chicken Salad Recipes
- BLT Chicken Salad
- Pineapple Chicken Salad
- Classic Waldorf Chicken Salad
- Dill Pickle Chicken Salad
- Jalapeño Popper Chicken Salad
- Apple Walnut Chicken Salad
- Santa Fe Chicken Salad Wraps
- Deviled Egg Chicken Salad Recipe
- Fruity Cashew Chicken Pasta Salad
- Chicken Caesar Salad Wraps (Easy Homemade Caesar Dressing)
Southwest Chicken Salad
Ingredients
Southwest Dressing
- ½ cup plain greek yogurt
- ¼ cup mayonnaise
- ¼ cup freshly squeezed lime juice (about 2-3 limes)
- 2 tablespoons taco seasoning
Southwest Chicken Salad
- 3 cups shredded or chunked chicken
- 1 can (15 oz) black beans drained & rinsed
- 1 can (15 oz) gold n' white corn drained
- 1 small red onion finely chopped
- 1 red bell pepper finely chopped
- 1 cup halved cherry tomatoes
- ¼ cup finely chopped fresh cilantro
Instructions
- In a large bowl, or the serving bowl, whisk together the plain greek yogurt, mayonnaise, fresh lime juice, and taco seasoning until well combined.½ cup plain greek yogurt, ¼ cup mayonnaise, ¼ cup freshly squeezed lime juice, 2 tablespoons taco seasoning
- Add in the shredded chicken, black beans, corn, red onion, red bell pepper, halved cherry tomatoes, and chopped cilantro. Stir with a wooden spoon or spatula, until everything is well combined and all the ingredients are coated in the creamy dressing.3 cups shredded or chunked chicken, 1 can (15 oz) black beans, 1 can (15 oz) gold n' white corn, 1 small red onion, 1 red bell pepper, 1 cup halved cherry tomatoes, ¼ cup finely chopped fresh cilantro
- The southwest chicken salad can be served right OR refrigerated for up to 1-4 hours for a chilled salad. Serve with tortilla chips, crackers, veggie sticks, in a tortilla wrap or pita, on a croissant, or on your favorite sandwich bread (toasted or untoasted).*You can adding toppings to the chicken salad sandwich such as green leaf lettuce, sliced cheese of choice, and avocado slices.
Notes
- Use a good quality and good tasting plain Greek yogurt – they are not all the same. I love the Greek Gods brand and it’s the only brand I use when it comes to plain Greek yogurt.
- Sour cream can be used instead of plain greek yogurt if wanted.
- For a creamier salad increase the mayonnaise to ⅓ cup.
- Use any canned corn you prefer; yellow, white, gold n’ white (this is what I use), southwestern, Mexican-style, fire-roasted, etc. No need to rinse the corn but rather make sure it’s drained well.
- Make this as spicy as you want by using a spicy or medium heat level taco seasoning, or adding some diced fresh jalapeño peppers into the chicken salad or for serving.
- I prefer the mild taco seasoning but you can use any variety of taco seasoning that you love.
- The chicken salad can be served right away, or if you prefer a chilled chicken salad – which allows time for the flavors to marinate and the salad to chill – cover the bowl with a lid, and refrigerate for up to 1-4 hours before serving. I don’t recommend making the chicken salad too far in advance, because the longer it sits in the fridge, the more all the ingredients will soak up that creamy sauce, which means the salad won’t be as creamy. But you could always add some additional mayo and/or fresh lime juice to get it creamy again for serving.
- Serving options include eating it as a dip with tortilla chips, crackers, or veggies. Serve the chicken salad inside croissants with green leaf lettuce and sliced cheese if wanted. Serve between some toasted bread (or untoasted) for a sandwich with your favorite toppings such as lettuce, sliced cheese of choice, and some ripe avocados that have been sliced. You could also serve the chicken inside a pita or large tortilla for a wrap, or eat it as is with a spoon.
Nutrition
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