Pin it I threw this salad together on a Tuesday night when the fridge was half-empty and my brain was fully fried. I had one can of black beans, some leftover chicken I'd poached the day before, and a bell pepper that was starting to wrinkle. What came out of that kitchen scramble turned into something I now make on purpose, not out of desperation. It's bright, filling, and tastes like summer even when it's snowing outside.
The first time I brought this to a potluck, someone asked if I'd catered it. I laughed because I'd made it in under half an hour while listening to a podcast. By the end of the night, three people had texted asking for the recipe. That's when I realized this wasn't just convenient, it was actually good enough to impress people who weren't obligated to like my cooking.
Ingredients
- Shredded chicken breast: Rotisserie chicken is your shortcut here, the seasoned skin adds a hint of smokiness even after you've shredded the meat.
- Black beans: Rinse them well or the salad will taste like can liquid, I learned that the unfortunate way.
- Sweet corn: Frozen corn works beautifully if you let it thaw completely and pat it dry so the salad doesn't get watery.
- Cherry tomatoes: Quarter them small so every bite gets a pop of acidity without drowning the bowl in tomato juice.
- Red bell pepper: The sweetness balances the lime and cumin, and the crunch makes it feel more substantial.
- Red onion: Dice it fine and if it's too sharp, soak the pieces in cold water for five minutes before adding them in.
- Jalapeño pepper: Seeding it keeps the flavor without the fire, but leave a few seeds if you like things lively.
- Avocado: Add this last and fold gently, or you'll end up with green mush instead of creamy cubes.
- Fresh cilantro: Some people hate it and that's fine, but if you're one of us who loves it, don't skimp.
- Lime juice: Freshly squeezed makes all the difference, bottled lime juice tastes like regret.
- Cumin and smoked paprika: These two are the backbone of the Southwestern vibe, they make everything smell like a good decision.
Instructions
- Make the dressing:
- Whisk together the olive oil, lime juice, vinegar, honey, cumin, smoked paprika, chili powder, salt, and pepper in a small bowl until it emulsifies and smells like a taco truck. Taste it on your finger, it should be tangy, a little sweet, and bold enough to stand up to all those beans and vegetables.
- Combine the base ingredients:
- Toss the shredded chicken, black beans, corn, tomatoes, bell pepper, onion, jalapeño, and cilantro into a large bowl. Use your hands if you want, it's faster and oddly satisfying.
- Dress and toss:
- Pour the dressing over everything and toss until every piece is lightly coated. Don't be shy, get in there and mix it well so the flavors distribute evenly.
- Add the avocado:
- Fold in the diced avocado gently with a spoon, treating it like it might fall apart because it will if you're rough. This is the step that turns the salad from good to luxurious.
- Chill and serve:
- Let it sit in the fridge for 15 to 20 minutes if you have the patience, the flavors marry and mellow in a way that's worth the wait. Serve it cold as a main, a side, or with a mountain of tortilla chips.
Pin it My neighbor once told me she'd eaten this salad for lunch four days in a row and didn't get bored. She said it reminded her of sitting on a patio in Austin with a cold beer and nothing to do. I've never been to Austin, but I'll take that as a compliment.
Variations Worth Trying
Swap the chicken for grilled shrimp and you've got a completely different vibe, something that feels fancy enough for company. If you want it vegetarian, skip the meat and add a can of pinto beans or some cubed pan-fried tofu that's been tossed in the same spices. I've also stirred in diced mango when I'm feeling adventurous, the sweetness plays off the lime in a way that shouldn't work but absolutely does.
Serving Suggestions
This works as a standalone lunch, a side dish at a barbecue, or a dip situation with sturdy tortilla chips that won't snap under the weight. I've stuffed it into flour tortillas with a little sour cream and hot sauce, and I've also piled it on top of mixed greens for a loaded taco salad. It's versatile in that rare way where it doesn't lose its identity no matter how you serve it.
Storage and Make-Ahead Tips
You can prep everything except the avocado and dressing up to a day ahead, just store them separately and combine right before serving. Once it's dressed, the salad keeps in the fridge for up to three days, though the avocado will start to brown after the first day. I usually just stir in fresh avocado each time I eat it, or I skip it entirely on day three and don't miss it as much as I thought I would.
- Store in an airtight container to keep the cilantro from wilting and the onions from taking over your fridge.
- If the salad seems dry after a day, add a squeeze of lime and a drizzle of olive oil to wake it back up.
- Don't freeze this, the texture of the vegetables and avocado will betray you.
Pin it This salad has pulled me out of more dinner ruts than I can count, and it's never let me down. Make it once and I promise it'll end up in your regular rotation.
Recipe FAQs
- → Can I make this salad vegetarian?
Yes, omit the chicken and add extra beans or diced tofu to maintain protein and texture.
- → How do I prepare the dressing?
Whisk together olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and pepper in a small bowl.
- → Is it necessary to chill the salad?
Chilling for 15–20 minutes helps flavors meld and improves the overall taste and texture.
- → Can I substitute the chicken with seafood?
Grilled shrimp is an excellent alternative that pairs well with the southwestern flavors.
- → How can this dish be served?
It works great as a salad, a party dip with chips, or a filling for wraps.