Go Back
The Easy Zesty Southwest Chicken Salad Bowl is fresh and full of flavor. It takes just 15 minutes to prep and makes four servings. This dish is a great way to enjoy a healthy meal packed with protein and veggies. You can serve it as a main dish or a side. Here are the key ingredients you will need: - 2 cups cooked chicken, shredded or diced - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 avocado, diced - 1 cup cherry tomatoes, halved - 1 cup mixed salad greens (like romaine and spinach) - 1/2 cup diced red onion - 1/3 cup cilantro, chopped - 1 lime, juiced - 3 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - Optional: tortilla chips for crunch These ingredients bring together a nice balance of taste and texture. The chicken adds protein, while the veggies give color and crunch. Feel free to customize your salad with these optional ingredients: - Jalapeños for heat - Cheese, like feta or cheddar - Additional veggies, like cucumbers or radishes - Avocado dressing for a creamy touch Mixing in these options can make your salad even more exciting. You can adjust it to fit your taste. Enjoy experimenting! Start with cooked chicken. You can shred or dice it. I prefer using leftover chicken because it saves time. If you need, you can cook chicken breasts in a pan or bake them. Just make sure to season it with salt and pepper. This enhances the flavor. Once cooked, set the chicken aside to cool. In a big bowl, combine the chicken, black beans, corn, red bell pepper, avocado, cherry tomatoes, and mixed greens. I love the colors and textures in this salad. Each bite offers something new. Mixing these fresh ingredients creates a tasty base. Toss them gently to avoid squishing the avocado. For the dressing, grab a small bowl. Whisk together lime juice, olive oil, chili powder, cumin, salt, and pepper. This simple mix adds a zesty kick to the salad. Make sure everything blends well. Pour the dressing over the salad bowl. Toss the salad again to coat all the ingredients evenly. Lastly, sprinkle diced red onion and cilantro on top. This adds freshness and flavor just before serving. You can find the full recipe in the earlier section. Enjoy making this easy zesty southwest chicken salad bowl! Use fresh ingredients for the best taste. Rinse black beans well to remove extra salt. Dice your veggies small for easy bites. If using frozen corn, thaw it before adding. Cut the avocado last to keep it from browning. Add lime zest for a bright kick. Use fresh herbs like cilantro for a burst of flavor. If you like heat, add jalapeños or hot sauce. Let the salad sit for a few minutes after dressing. This allows the flavors to blend nicely. Serve in clear bowls to show off the colorful layers. Sprinkle extra cilantro on top for a pop of green. Add tortilla chips on the side for a crunchy touch. You can also arrange the salad in neat layers on a platter. This makes it look fancy even though it's easy to make. {{image_2}} You can switch out the chicken for many other proteins. Try grilled shrimp for a tasty twist. You can use ground turkey or beef if you want a heartier meal. For a more unique flavor, try smoked tofu or even pulled pork. Each protein brings its own zing to the salad. If you prefer a meatless meal, I have great ideas for you. You can skip the chicken and add more beans instead. Black beans work well, or you can use chickpeas for a different texture. Add some quinoa for protein and a nice chew. Use a vegan dressing made of olive oil and lime for added taste. If you have dietary needs, don't worry! You can easily adapt this recipe. If you need gluten-free options, leave out the tortilla chips or use corn chips instead. For dairy-free, skip the cheese or add a nut-based cheese. Always taste and adjust the spices to suit your needs. You can still enjoy a zesty salad with these simple swaps! For the full recipe, check out the Easy Zesty Southwest Chicken Salad Bowl. To keep your Easy Zesty Southwest Chicken Salad Bowl fresh, place it in an airtight container. This will help keep the flavors bright. Store the salad in the fridge for up to three days. If you plan to eat it later, keep the dressing separate. This way, the salad won’t get soggy. Freezing this salad is not ideal. The fresh veggies and greens do not freeze well. However, you can freeze the cooked chicken and beans. Place them in a freezer-safe bag. They will last for up to three months. When ready to use, thaw them in the fridge overnight. If you stored the chicken and beans, you can reheat them easily. Use a microwave or stovetop. Heat until warm, but do not overcook. Once heated, mix them back into your salad bowl. Add fresh veggies and dressing right before serving for the best taste. For more details, check out the Full Recipe. Yes, you can make this salad ahead. Prepare the chicken and veggies. Mix them in a bowl. Keep the dressing separate until serving. This way, the salad stays fresh. If you store it in the fridge, it tastes great for up to two days. Just remember to add the dressing right before you eat. This keeps it crisp and zesty. This salad pairs well with many sides. Here are some of my favorites: - Tortilla chips for crunch - Grilled corn on the cob - A side of guacamole - Fresh fruit like watermelon or mango - A cool drink, like lemonade or iced tea These options can make your meal even more delightful. Each adds a fun twist to the salad experience. To spice things up, try these simple ideas: - Add more chili powder to the dressing. - Mix in fresh jalapeños, diced small. - Top with spicy salsa or hot sauce. - Use pepper jack cheese instead of regular cheese. These changes will bring a kick to your salad. Adjust the spice level based on your taste. Enjoy experimenting with flavors! This blog post covered a great salad recipe. We looked at key ingredients and how to mix them. I shared steps for preparing chicken and making the dressing. Tips for flavor and great presentation can help you impress. We also discussed variations for different diets and how to store leftovers. Remember, you can make this salad your own. Enjoy experimenting with flavors and options!

Easy Zesty Southwest Chicken Salad Bowl

Enjoy a burst of flavor with this easy zesty Southwest chicken salad bowl! Packed with tender chicken, black beans, fresh veggies, and a tangy lime dressing, this healthy dish is perfect for lunch or dinner. In just 15 minutes, you can create a colorful and satisfying meal that even includes a crunchy tortilla chip topping for added texture. Click through to discover this simple recipe and elevate your salad game today!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded or diced

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 avocado, diced

1 cup cherry tomatoes, halved

1 cup mixed salad greens (like romaine and spinach)

1/2 cup diced red onion

1/3 cup cilantro, chopped

1 lime, juiced

3 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

Optional: tortilla chips for crunch

Instructions
 

Combine Ingredients: In a large mixing bowl, combine the shredded chicken, black beans, corn, diced red bell pepper, diced avocado, cherry tomatoes, and mixed salad greens.

    Prepare Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper until well combined.

      Dress the Salad: Drizzle the dressing over the salad bowl and toss gently to combine, ensuring everything is well coated with the dressing.

        Add Onions and Cilantro: Sprinkle the diced red onion and chopped cilantro on top, mixing them in just before serving for freshness.

          Adjust Seasoning: Taste and adjust seasoning with additional salt, pepper, or lime juice if desired.

            Serve: If using, toss in some tortilla chips for an extra crunch. Serve the salad immediately in bowls or on plates.

              Prep Time, Total Time, Servings: 15 minutes | 15 minutes | 4 servings