My Southwest chicken salad is a delicious take on a classic chicken salad recipe. Full of amazing Tex-Mex flavor and texture, it’s a great option for lunch or even a light dinner.

I love a good chicken salad recipe, especially in the warmer months. It’s the perfect thing to make ahead of time, and keep in the refrigerator for the week.

This Southwest chicken salad has quickly become a favorite in our house. My husband especially loves the combination of flavors and textures. It’s a nice change up from a classic chicken salad.

One of my favorite ways to serve this is with a bowl of chips to scoop up the chicken salad. It’s also great with crackers, as a wrap, or on a bed of lettuce.

If you are looking for more chicken salad recipes be sure to try this jalapeno chicken salad, lemon basil chicken salad, and pineapple chicken salad.

Why you’ll love this recipe

• Different take on classic chicken salad. If you are looking for something a little unique, this is a must try.
• Creamy, but not too heavy. A great combination of light, fresh flavors.
• Perfect for meal prep. Make it ahead of time and eat it throughout the week.
• Simple to customize. You can easily adjust the spices and the add ins to your preference.

Ingredients for southwestern chicken salad

• Chicken: I like using chicken tenders for this recipe because they cook up quick. You can substitute with chicken breasts or even rotisserie chicken for the ultimate shortcut.
• Mayonnaise: The creamy base of this chicken salad recipe.
• Sour cream: Sour cream adds a hint of tang and another layer to the dish.
• Lime juice: Adds bright, fresh, citrus flavor.
• Seasoning: Ground cumin, chili powder, garlic powder, salt, pepper
• Mexicorn: You can typically find a can of Mexicorn or Fiesta corn with the canned corn kernels. It adds sweetness, color, and a mix of peppers for more flavor.
• Black beans: Gives this chicken salad extra protein and heartiness.
• Red onion: Adds mild onion flavor and color.
• Cilantro: I realize cilantro can be a little divisive. I like it for it’s fresh flavor but you can leave it out or substitute it with parsley.

How to make Southwest chicken salad

There are several methods for cooking the shredded chicken. I prefer boiling the chicken tenders in water for about 12-15 minutes. You can also bake the chicken, air fry the chicken, or cook it in a slow cooker.

Step one: Place the chicken tenders in a large pot of boiling water. Cook for 12-15 minutes or until the chicken is cooked through. Make sure the internal temperature reaches 165 degrees F.

Step two: Carefully remove the chicken from the water and place in a food processor. Pulse until just shredded. You can also use two forks to shred the chicken or a mixer. Let the chicken cool.

Step three: In a large bowl stir together the mayonnaise, sour cream, cumin, chili powder, garlic powder, salt, and pepper.

Step four: Mix in the Mexicorn, black beans, diced red onion, chicken, and lime juice.

Step five: Optional, stir in the cilantro. Cover and store the chicken salad in the refrigerator for about 30 minutes before serving.

Heather’s recipe tips

• Don’t overcook the chicken. This will help keep the chicken tender.
• Let the chicken cool before mixing to help keep the consistency of the dressing creamy.
• Make sure to drain and rinse the beans well and also drain the Mexicorn.
• Adjust the creaminess. If you prefer the chicken salad thicker, you can reduce the amount of sour cream to a quarter cup.
• Chill this Southwestern chicken salad for at least 30 minutes before serving to allow all of the flavors to develop.

Variations

One of my favorite things about this creamy Southwest chicken salad recipe is that it is simple to customize.

• Spicy: Kick up the heat with with diced jalapenos, cayenne pepper, or a dash of hot sauce.
• Avocado: Stir in diced avocado just before serving.
• Cheese: If you love cheese, stir in some shredded cheddar, monterey jack, or pepper jack cheese.
• Greek yogurt: You can substitute the mayonnaise and sour cream with plain green yogurt.

How to serve Southwest chicken salad

I like serving this with things like tortilla chips, crackers, wrapped in a tortilla, spread on sandwich bread, or on a bed of lettuce.

It’s also wonderful spooned in the center of an avocado half.

Storage instructions

Store: Keep any leftover southwest chicken salad in an airtight container in the refrigerator for 3-4 days.

Freeze: I don’t recommend freezing this recipe.

Recipe FAQ’s

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