Southwest Chicken Salad Recipe: Chicken, Corn and Black Beans with Chipotle Ranch

This southwest chicken salad recipe is what I make when I want something that feels like a real meal but takes almost no effort. Shredded chicken, black beans, corn and avocado get piled over crisp romaine, then tossed with a creamy chipotle-lime dressing that pulls the whole bowl together. Using rotisserie chicken means it comes together in about 20 minutes, and it holds up well enough for lunches through the week.

Why this southwest chicken salad works

A good chicken salad needs enough going on that it does not feel like a side dish. The black beans and corn add bulk and a little sweetness, the avocado brings richness, and the cheese and cilantro round out the flavor so every bite has something different in it.

The dressing is what pushes it from plain to craveable. Greek yogurt keeps it lighter than a full mayonnaise dressing, and the lime juice and chili powder give it a tang that plays well against the sweetness of the corn.

It also travels well, which is not something every green salad can claim. Because the dressing is thick rather than a thin vinaigrette, it does not sink to the bottom of a lunch container the way an oil-based dressing would, so this is one of the few lettuce-based salads that still tastes good after a few hours in a bag.

If you are already planning a cookout spread, our creamy coleslaw makes a good lighter side next to this salad.

Ingredient notes and substitutions

Chicken: rotisserie chicken is the fastest option, though leftover grilled or baked chicken breast works just as well.

Lettuce: romaine holds up best against the dressing since it has enough crunch to stay crisp, though chopped iceberg or a spring mix works if that is what you have on hand.

Tomatoes: cherry or grape tomatoes hold their shape better than a diced beefsteak tomato, which can water down the dressing once the salad sits for a while.

Black beans and corn: canned versions work fine here, just rinse and drain the beans well so the dressing does not turn watery.

Avocado: dice it right before serving so it does not brown, or toss the pieces with a little extra lime juice if you are prepping ahead.

Cheese: cheddar is classic, but pepper jack adds a little more heat if you want it.

Dressing base: plain Greek yogurt keeps the dressing lighter, mayonnaise makes it richer, either one works.

Short on time: a store-bought ranch or chipotle ranch dressing can stand in for the homemade dressing in a pinch.

Southwest chicken salad recipe

Southwest Chicken Salad

Recipe by Mounalisa

0.0 from 0 votes

Servings

4

servings

Prep time

30

minutes

Total time

1

hour 

10

minutes

A southwest chicken salad recipe with romaine, black beans, corn, avocado and a creamy chipotle-lime dressing. Ready in about 20 minutes with rotisserie chicken.

Ingredients

• 5 cups chopped romaine lettuce (about 1 head)

• 2 cups cooked shredded chicken (rotisserie or grilled)

• 1 cup corn kernels (fresh, frozen and thawed, or canned)

• 1 cup black beans, rinsed and drained

• 1 cup cherry tomatoes, halved

• 1/3 cup thinly sliced red onion

• 1 avocado, diced

• 1/2 cup shredded cheddar cheese

• 1/4 cup chopped fresh cilantro

• 1/2 cup plain Greek yogurt or mayonnaise, for the dressing

• 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon ground cumin and 1/4 teaspoon garlic powder, for the dressing

• Salt and pepper, to taste

Directions

• Prep the chicken: if you are not using leftover or rotisserie chicken, cook 2 chicken breasts by grilling, baking or poaching, then shred or dice once cool enough to handle.
• Make the dressing: in a small bowl, whisk together the Greek yogurt or mayonnaise, lime juice, chili powder, cumin, garlic powder, salt and pepper until smooth.
• Combine the salad: in a large bowl, layer the romaine, chicken, corn, black beans, tomatoes, red onion, avocado, cheese and cilantro.
• Dress: drizzle the dressing over the salad and toss gently to coat, or serve it on the side so the lettuce stays crisp.
• Taste and adjust: taste and add more lime juice or salt as needed, the balance should be bright and a little smoky.
• Serve: serve right away for the best texture, or keep the components separate and toss together just before eating.

Notes

Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. Using rotisserie chicken keeps this recipe closer to 20 minutes total.

Tips for the best southwest chicken salad

Keep the dressing separate from the lettuce until you are ready to eat. Romaine wilts quickly once it is dressed, so tossing everything together at the last minute keeps the salad crisp.

Warm the chicken slightly before adding it if it has been in the fridge, a few seconds in the microwave takes the chill off without cooking it further, and it makes the salad taste fresher.

Taste the dressing before you add it to the salad. Lime juice varies in tartness, so add it a little at a time and adjust the salt at the end.

Char the corn if you have a few extra minutes. A quick trip in a dry skillet or under the broiler until it picks up some color adds a smoky sweetness that raw or plain thawed corn does not have.

Ways to vary this southwest chicken salad

Spicy version: add diced jalapeño to the salad and a spoonful of chipotle in adobo to the dressing for real heat.

Grain bowl style: add a cup of cooked rice or quinoa to turn this into a heartier grain bowl.

Vegetarian version: swap the chicken for an extra cup of black beans or roasted sweet potato.

Taco salad style: crush a handful of tortilla chips over the top just before serving for crunch, and swap the chili powder in the dressing for a spoonful of taco seasoning.

If you like a composed chicken salad like this one, our classic cobb salad arranges similar ingredients in neat rows, and our ranch chicken salad is the creamier, milder version of the same idea.

Storage and make-ahead

Store the undressed salad and the dressing separately in airtight containers in the refrigerator for up to 3 days. Add the avocado just before serving so it does not brown. Three days is also the window the USDA’s guidance on leftovers gives for cooked chicken, so plan to finish it within that time.

This salad is not a good candidate for the freezer, the lettuce and avocado both lose their texture once thawed.

If this salad is meant for lunches through the week, keep the dressing in its own small container and add it right before eating. That one step keeps the salad from turning soggy by day three.

Nutrition estimate

These numbers are an estimate only, based on the ingredients in this recipe, not lab tested or calculated automatically. Actual values will vary depending on the exact brands and quantities you use. Per serving (based on 4 servings): approximately 380 to 420 calories, 30 to 34g protein, 24 to 28g carbohydrates, 18 to 22g fat, and 520 to 580mg sodium.

Frequently asked questions