Save to Pinterest I tossed this together on a Tuesday night when I had leftover rotisserie chicken and a fridge full of odds and ends. What started as a clear-out-the-produce-drawer experiment turned into something I now make on purpose. The lime juice hit the warm chicken, the cilantro smelled like summer, and suddenly I had a bowl I couldn't stop eating straight from the counter. My partner walked in, grabbed a fork, and we polished off half before it ever made it to plates.
I brought this to a backyard cookout once, worried it would sit untouched next to the chips. Instead, people kept asking what was in it, going back for seconds with tortilla chips, then just spoons. One friend texted me the next morning asking for the recipe. That's when I realized I'd stumbled onto something that works for everyone, whether they want a side, a dip, or an actual meal.
Ingredients
- Cooked, shredded chicken breast: Rotisserie is your best friend here, already seasoned and juicy, but poached works if you have time and want control over the salt.
- Black beans: Rinse them well or the salad turns murky and tastes like can, learned that one the hard way.
- Sweet corn: Frozen corn is sweeter than canned, just thaw it under warm water and drain completely.
- Cherry tomatoes: Quarter them so every bite gets a juicy pop, halves are too big and whole ones roll away.
- Red bell pepper: Adds crunch and a slight sweetness that balances the lime, yellow or orange work just as well.
- Red onion: Dice it fine or it overpowers everything, I learned to rinse it under cold water to mellow the bite.
- Jalapeño pepper: Seeding it keeps the flavor without the fire, but leave some seeds if you like heat that lingers.
- Avocado: Add this last and fold gently, or you end up with green mush instead of creamy chunks.
- Fresh cilantro: Some people hate it, I get it, but for me this dish tastes flat without that bright herbal punch.
- Extra virgin olive oil: The base of the dressing, use something you would drizzle on bread, it matters.
- Lime juice: Freshly squeezed only, bottled lime juice tastes like cleaning product and ruins the whole vibe.
- Red wine vinegar: Adds a subtle tang that lime alone cannot achieve, apple cider vinegar works in a pinch.
- Honey or agave syrup: Just enough sweetness to round out the acid, do not skip this or the dressing tastes sharp.
- Ground cumin: The warm, earthy backbone of Southwestern flavor, toast it in a dry pan first if you want to feel fancy.
- Smoked paprika: Gives a campfire depth without actual smoke, regular paprika is fine but less interesting.
- Chili powder: Adds warmth and color, check your spice drawer because old chili powder tastes like dust.
- Salt and black pepper: Season to taste, but remember the chicken and beans bring their own salt.
Instructions
- Whisk the dressing:
- In a small bowl, combine olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and black pepper. Whisk it hard until it emulsifies and looks glossy, this takes about thirty seconds of actual effort.
- Combine the base:
- In a large bowl, toss together shredded chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño if using, and cilantro. Use your hands if the bowl is big enough, it mixes better than a spoon.
- Dress the salad:
- Pour the dressing over the salad and toss well to coat every piece. I like to use tongs and lift from the bottom so nothing gets left dry.
- Fold in avocado:
- Add the diced avocado last and fold gently with a spatula. If you stir too hard, you lose the chunks and gain guacamole salad, which is not the goal.
- Chill and serve:
- Taste and adjust seasoning, then chill for fifteen to twenty minutes so the flavors meld. Serve it cold as a salad, with tortilla chips as a dip, or stuffed into a wrap.
Save to Pinterest One Saturday I made a double batch and ate it four days in a row, lunch and dinner, never bored. It became my answer to the question of what to eat when I wanted something filling but not heavy, flavorful but not fussy. I started keeping the ingredients on hand just in case, and now it feels less like a recipe and more like a reliable friend in the fridge.
How to Make It Your Own
Swap the chicken for grilled shrimp and it turns into a summer party centerpiece. Leave out the meat entirely and add a second can of beans or cubed tofu, and suddenly it is vegetarian without losing any substance. I have tried it with diced mango for sweetness, roasted poblano peppers for smoke, and even crumbled cotija cheese on top for salt and creaminess. Every version worked because the base is forgiving and the dressing ties it all together.
Storage and Make-Ahead Tips
This keeps in the fridge for up to three days, tightly covered, and honestly tastes better on day two when everything has mingled. If you are meal prepping, store the dressing separately and toss right before eating to keep the vegetables crisp. The avocado always goes in last, day of, or it turns brown and sad. I have packed this in mason jars for lunch, layering beans and chicken on the bottom, vegetables in the middle, and dressing on top, then shaking it up when I am ready to eat.
Serving Suggestions and Pairings
Serve this in a big bowl with tortilla chips and let people dive in as a dip, or plate it as a composed salad over greens for something that looks impressive with zero extra effort. I have used it as a filling for quesadillas, spooned it into lettuce cups, and even piled it onto tostadas with a dollop of sour cream. It pairs beautifully with a crisp Sauvignon Blanc, a cold Mexican lager, or just iced tea on a hot afternoon.
- Top with crumbled queso fresco or cotija for extra richness.
- Add a handful of crushed tortilla chips right before serving for crunch.
- Serve alongside grilled steak or fish for a full Southwestern spread.
Save to Pinterest This salad has saved me on busy weeks, impressed guests on lazy weekends, and never once felt like a chore to make. I hope it becomes one of those recipes you reach for without thinking, the kind that fits into your life instead of demanding you rearrange it.
Recipe Questions
- → Can I make this salad vegetarian?
Yes, omit the chicken and add extra beans or diced tofu to maintain protein and texture.
- → What is the best way to prepare the dressing?
Whisk olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and pepper until blended for a balanced, zesty dressing.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days; add avocado fresh when ready to serve to avoid browning.
- → Can I substitute the chicken with seafood?
Grilled shrimp works well as a flavorful alternative, complementing the Southwestern spices.
- → Is it okay to prepare the salad ahead of time?
Yes, prepare the salad and dressing separately; combine and chill for 15-20 minutes before serving to enhance flavors.
- → What types of chips pair well as a dip?
Tortilla chips, especially lightly salted or lime-flavored, make an excellent accompaniment for scooping.