Save I threw this together one afternoon when I had a rotisserie chicken sitting in the fridge and zero energy for anything complicated. The lime hit my nose before I even tasted it, and suddenly I was awake again. My daughter wandered in, grabbed a fork, and we ended up eating straight from the bowl while standing at the counter. It became our summer default after that.
I brought this to a potluck once and watched someone pile it onto a tortilla chip, then abandon the chips entirely and just use a spoon. That was the moment I realized it had crossed over from side dish to something people actually crave. The cilantro and lime do most of the heavy lifting, but the smoked paprika adds a warmth that sneaks up on you.
Ingredients
- Cooked, shredded chicken breast: Rotisserie chicken is your best friend here because the seasoning is already done and the meat stays moist.
- Black beans: Rinse them well or the salad turns murky and the texture suffers.
- Sweet corn: Frozen corn works beautifully if you let it thaw completely and pat it dry so it does not water down the dressing.
- Cherry tomatoes: Quarter them so every bite gets a little burst of juice without making the bowl soggy.
- Red bell pepper: The sweetness balances the heat from the jalapeño and adds a satisfying crunch.
- Red onion: Dice it fine so it blends in rather than overwhelming, and rinse it under cold water if the bite is too sharp.
- Jalapeño pepper: Seed it unless you want real heat, and wash your hands after or you will regret touching your face later.
- Avocado: Add this last and fold gently or it turns into guacamole before you want it to.
- Fresh cilantro: Some people hate it and that is fine, but for everyone else it makes the whole thing taste alive.
- Extra virgin olive oil: Use something you would actually drizzle on bread because the flavor comes through clearly here.
- Freshly squeezed lime juice: Bottled lime juice tastes like regret, so just squeeze the real thing.
- Red wine vinegar: It adds a sharpness that lime juice alone cannot quite reach.
- Honey or agave syrup: Just a little to round out the acid and keep the dressing from being too aggressive.
- Ground cumin: This is the backbone of the Southwestern flavor, earthy and warm.
- Smoked paprika: It gives you that campfire feeling without any actual smoke.
- Chili powder: A gentle heat that builds rather than slaps you in the face.
Instructions
- Make the dressing:
- Whisk together the olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and black pepper in a small bowl until it looks smooth and emulsified. Taste it now because this is your chance to fix the balance before it hits the salad.
- Combine the base ingredients:
- In a large bowl, toss together the shredded chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño if using, and cilantro. Use your hands if you want to make sure everything is evenly distributed.
- Dress the salad:
- Pour the dressing over the salad and toss well so every piece gets coated. Do not be shy about using all of it.
- Add the avocado:
- Fold in the diced avocado gently with a spoon or spatula so it stays in chunks instead of turning into mush.
- Chill and serve:
- Taste it, adjust the salt or lime if needed, then let it chill in the fridge for 15 to 20 minutes so the flavors can settle into each other. Serve it cold as a salad, with tortilla chips, or stuffed into a wrap.
Save My neighbor asked for the recipe after trying this at a backyard thing, and when I told her there was no real recipe, just a method, she looked at me like I was withholding secrets. But that is the truth of it. Once you understand the ratios, you can make it with whatever is around and it still works.
How to Make It Your Own
If you want it vegetarian, skip the chicken and add another can of beans or some firm diced tofu. For extra sweetness, toss in diced mango or grilled pineapple. Roasted poblano peppers add a smoky depth that feels fancier than the effort required. Grilled shrimp works beautifully in place of chicken if you are in the mood for seafood.
What to Serve It With
This pairs well with a crisp Sauvignon Blanc or a light Mexican lager if you are drinking. On the side, tortilla chips are obvious but warm cornbread or even plain rice turns it into a full meal. I have also seen people use it as a topping for baked sweet potatoes, which sounds strange but absolutely works.
Storage and Make Ahead Tips
You can make this up to a day ahead, but hold the avocado until just before serving or it will brown and lose its texture. Store it in an airtight container in the fridge and give it a quick toss before you put it out. Leftovers keep for about two days, though the tomatoes and avocado start to soften after that.
- If you are bringing this somewhere, pack the dressing separately and toss everything together when you arrive.
- Leftover salad makes an excellent filling for quesadillas or scrambled into eggs the next morning.
- Do not freeze this because the vegetables and avocado will turn to mush when thawed.
Save This is the kind of recipe that makes you look like you tried harder than you did. Serve it cold, let people go back for seconds, and do not be surprised when someone asks you to bring it again.
Common Questions
- → Can I make this salad vegetarian?
Yes, simply omit the shredded chicken and increase the amount of beans or add diced tofu for extra protein, maintaining the salad's hearty texture.
- → What type of beans work best in this dish?
Black beans are recommended for their firm texture and earthy flavor, complementing the southwestern spices and other fresh ingredients.
- → How should the dressing be prepared?
Whisk together olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and black pepper until well combined, then toss with the salad ingredients.
- → Is it necessary to chill the salad before serving?
Chilling the salad for 15–20 minutes allows the flavors to meld and results in a fresher, more balanced taste.
- → Can I add other proteins to this salad?
Grilled shrimp or other cooked proteins can be used as alternatives to chicken, enhancing the dish’s flavor while keeping it protein-rich.