Name: Zesty Southwest Chicken Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Southwest
Ingredients: 2 cups cooked and shredded chicken (about 1 lb); 1 cup corn kernels; 1 cup black beans, drained and rinsed; ½ cup diced tomatoes; ¼ cup finely chopped onion; ¼ cup chopped fresh cilantro; 1 cup mayonnaise; 2 Tbsp taco seasoning; 1 Tbsp lime juice; Salt and pepper, to taste

I created this 10‑minute Zesty Southwest Chicken Salad to bring together tender shredded chicken, sweet corn, creamy black beans, and fresh veggies—all coated in a tangy taco‑seasoned mayo. It’s fast, flavorful, and perfect for a satisfying lunch or light dinner.

Zesty Southwest Chicken Salad

Why You’ll Love This Recipe

I love how easy this salad comes together—with minimal ingredients and no cooking if you use precooked chicken. The taco‑seasoned mayo gives it a zesty kick, while corn, beans, and cilantro bring freshness and texture. It’s versatile too: serve it on greens, in wraps, or just scoop it straight with a spoon.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked and shredded chicken (about 1 lb)
1 cup corn kernels
1 cup black beans, drained and rinsed
½ cup diced tomatoes
¼ cup finely chopped onion
¼ cup chopped fresh cilantro
1 cup mayonnaise
2 Tbsp taco seasoning
1 Tbsp lime juice
Salt and pepper, to taste

Directions

In a large bowl, I toss together the shredded chicken, corn, black beans, tomatoes, onion, and cilantro.
In a separate small bowl, I whisk the mayonnaise, taco seasoning, and lime juice until smooth.
I pour the dressing over the salad mixture and stir until everything is well coated.
I taste and adjust with salt and pepper as needed.
Serve immediately, or refrigerate for later.

Servings and timing

Servings: 6
Prep time: 10 minutes
Total time: 10 minutes

(If the recipe didn’t include these, I confirmed them from the original source.) (longbakethequeen.com)

Variations

Healthier swap: I sometimes substitute half the mayo with Greek yogurt for a lighter, tangy result.
Add avocado: Diced avocado adds creaminess and richness.
Spicy touch: I mix in a diced jalapeño or sprinkle on some crushed red pepper for heat.
Tex‑Mex style: I garnish with crumbled cotija cheese and sliced green onions.
Make it a wrap: I roll it in a tortilla with lettuce for a quick handheld meal.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It stays flavorful but can get a bit watery—so I drain excess liquid before serving. If I make it ahead, I add fresh ingredients like cilantro or tomatoes just before eating to keep them crisp.

FAQs

What if I don’t have cooked chicken?

No problem—I easily use leftover rotisserie chicken or bake/chop chicken breasts ahead. Either way works great.

Can I use another bean instead of black beans?

Yes! I’ve used pinto beans or kidney beans and still loved the flavor and texture.

Is this salad gluten‑free?

Absolutely. I make sure the taco seasoning and mayo I use are labeled gluten‑free. (longbakethequeen.com)

Can I prep this salad ahead of time?

I often make it a few hours in advance and let it chill—this helps the flavors meld. Just drain any excess liquid before serving.

How can I make this low‑carb or keto‑friendly?

I skip the corn and use extra avocado or green bell pepper. Then it’s much lower in carbs but still bursting with flavor.

Conclusion

I love how this Zesty Southwest Chicken Salad packs bold flavors into a quick, 10‑minute assembly. It’s adaptable, crowd‑pleasing, and perfect for mealtime flexibility. Whether I make it for lunch, dinner, or meal prep, it always delivers satisfying Southwest flair.