Description
This Spicy Baja Chicken Salad is a bold and refreshing dish packed with Southwest flavor! Loaded with tender chicken, creamy avocado, sweet corn, zesty lime, and a kick of chili spice, it’s the perfect quick meal—cool, crunchy, and endlessly customizable.
Ingredients
2 cups cooked chicken breast, shredded or chopped
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or thawed frozen)
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1/3 cup shredded cheddar or Mexican blend cheese
1/4 cup sour cream or Greek yogurt (for the dressing)
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
Optional: tortilla strips or crushed tortilla chips for crunch
Instructions
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Prepare the Dressing: In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, olive oil, cumin, chili powder, salt, and pepper until smooth.
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Combine Salad Ingredients: In a large mixing bowl, add the chicken, black beans, corn, diced red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
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Dress the Salad: Pour the prepared dressing over the ingredients and gently toss everything together until well coated.
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Garnish and Serve: Sprinkle cheese on top and finish with crunchy tortilla strips or chips if using. Serve immediately or chill until ready to enjoy.
Notes
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This salad is great for meal prep—store the dressing separately and add just before serving.
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Add a jalapeño for extra spice or swap chicken for grilled shrimp or tofu for a twist.
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Use Greek yogurt for a lighter dressing with added protein.
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Tastes amazing in wraps or as a taco filling, too!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Southwest, American