Spicy Southwest Chicken Salad

Spicy Southwest Chicken Salad

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Craving a lunch that’s quick, healthy, and bursting with flavor? Look no further than Spicy Southwest Chicken Salad. It’s the perfect weekday warrior, ready in minutes and packed with protein and fresh veggies. Honestly, I used to dread lunchtime until I started whipping up this salad – now, it’s the highlight of my afternoon!

Why You Will Love This Recipe

My grandmother, bless her heart, was a master of making something out of nothing. Her pantry was always stocked with odds and ends, and she could somehow transform them into a feast. This Spicy Southwest Chicken Salad reminds me of her resourceful spirit. It started as a way to use up leftover grilled chicken, but it quickly evolved into a dish that’s not just practical, but truly crave-worthy. The combination of the smoky spices with the fresh, crunchy vegetables reminds me of her vibrant garden and her unwavering ability to make every meal special.

Ingredients

For the Salad:

  • 2 cups cooked chicken, shredded or diced
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup red bell pepper, diced
  • 1/2 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 avocado, diced

For the Spicy Southwest Dressing:

  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Step-by-Step Instructions for Making the Recipe

  1. Prepare the Chicken: If using leftover chicken, shred or dice it into bite-sized pieces.
  2. Combine Ingredients: In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro.
  3. Make the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well for an even consistency.
  4. Dress the Salad: Pour the dressing over the chicken mixture and toss gently to coat everything evenly.
  5. Add Avocado: Gently stir in the diced avocado right before serving to prevent it from mashing.
  6. Serve: Serve immediately or chill for later. This Spicy Southwest Chicken Salad is great on its own, in lettuce wraps, or on top of tortilla chips.

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