Hey there! So, I’ve got this Southwest Chicken Salad recipe that always seems to hit the spot. Funny story, the first time I made this, I was actually trying to impress my in-laws. Spoiler alert: it worked. They think I’m a culinary genius now, which is hilarious because half the time I’m just winging it.
Why You’ll Love This Salad
I whip this up whenever I want something fresh but also filling (and let’s be real, when I need to use up some leftover chicken). My family? They go bonkers for it because it’s got that zesty kick and a crunch from all the veggies. It’s like a fiesta in a bowl! Oh, and if you’ve ever wondered what to do with a sad avocado that’s about to turn, this is your answer.
What You’ll Need
- 2 cups cooked chicken, shredded or chopped (sometimes I just grab a rotisserie chicken when I’m feeling lazy)
- 1 can black beans, drained and rinsed (or go with kidney beans, whatever works)
- 1 cup corn (frozen, canned, or fresh – I’m not picky)
- 1 red bell pepper, diced (green works too if that’s what you’ve got)
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped (my cousin hates cilantro, but I think it’s a crime to leave it out!)
- Juice of 1 lime (or 2 if you love it tangy like me)
- Salt and pepper to taste
How to Make It
- Start by tossing your chicken, beans, corn, bell pepper, avocado, onion, and cilantro into a big ol’ bowl. Mix it up real good.
- Squeeze in that lime juice. I usually sneak a taste here to see if it needs more lime or salt. Can’t help myself!
- Add salt and pepper to taste. This is the part where I pretend to be a TV chef and do a fancy sprinkle.
- Now, give it all one last toss, and you’re ready to serve. Looks pretty, doesn’t it?
Handy Notes
I discovered that letting it sit for a bit in the fridge really brings out the flavors. But honestly, we rarely make it to that stage without devouring it all first.
Variations I’ve Tried (And One I Haven’t)
I once added some diced mango to this salad – talk about a tropical twist! Just don’t try adding jalapeños without deseeding them; trust me, I learned the hard way.
What If I Don’t Have…?
No fancy salad bowl? No worries, just use whatever big bowl you have. And if you’re missing an ingredient or two, improvise. That’s the fun of cooking!
Storing This Salad
You can keep leftovers in the fridge for a couple of days. Though, in my house, it never lasts more than a day – everyone loves it too much!
Serving Suggestions
We love it with tortilla chips on the side or even as a filling for wraps. My kid once suggested adding it to tacos, which turned out to be genius.
Learn From My Mistakes
I once rushed through chopping the veggies – never again. Take your time, or you’ll end up with uneven pieces that throw off the texture.
FAQ
Q: Can I make this ahead of time?
Absolutely, but leave out the avocado until just before serving so it doesn’t get all brown and mushy.
Q: What’s the best way to shred chicken?
Honestly, I just use two forks. I know there are fancier methods, but this works just fine for me!
Q: Is it spicy?
Not really, but if you want some heat, throw in some chili flakes or even a diced jalapeño (seeded, unless you’re feeling brave).