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Quick Southwest Chicken Salad Recipe Easy Homemade in 18 Minutes

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A fast, fresh, and satisfying Southwest chicken salad with smoky spices, fresh veggies, and a homemade dressing, ready in just 18 minutes.

Ingredients

Scale
  • 2 cooked chicken breasts, shredded or cubed (rotisserie chicken works great too!)
  • 4 cups chopped romaine lettuce, washed and dried
  • 1 cup canned black beans, rinsed and drained
  • 1 cup sweet corn kernels, fresh or thawed frozen
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced (optional; can substitute with 1/4 cup sour cream)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste

Instructions

  1. If using fresh chicken breasts, season lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes per side until cooked through (internal temp 165°F/75°C). Let rest 5 minutes, then shred or cube. If using rotisserie chicken, skip this step.
  2. While the chicken cooks, wash and chop 4 cups romaine lettuce, halve cherry tomatoes, dice avocado, finely chop red onion, and rinse black beans and corn.
  3. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, and salt and pepper to taste. Adjust seasoning as needed.
  4. In a large bowl, combine romaine, black beans, corn, tomatoes, red onion, avocado, and chopped cilantro. Add the shredded chicken.
  5. Pour the dressing over the salad and toss gently to coat everything evenly.
  6. Serve immediately. If making ahead, keep dressing separate and toss just before serving.

Notes

Avoid overcooking chicken to keep it juicy. Use ripe but firm avocado for best texture. Whisk dressing vigorously to emulsify. Rinse canned beans and corn well to reduce canned taste and sodium. For crunch, add crushed tortilla chips before serving. Prep veggies while chicken cooks to save time.

Nutrition

Keywords: southwest chicken salad, quick chicken salad, easy chicken salad, healthy salad, homemade dressing, quick dinner, weeknight meal

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