Description
This isn’t your average chicken salad—it’s bold, creamy, crunchy, and bursting with lime-kissed Southwest flavor. Think: juicy grilled chicken, sweet corn, zippy black beans, and buttery avocado all dancing under a smoky cumin-lime crema. Whether you’re meal-prepping or feeding a sun-soaked crowd, this colorful bowl brings fiesta energy with zero fuss.
Instructions
In a large bowl, combine chicken, beans, corn, bell pepper, onion, tomatoes, cilantro, and cheese. Leave avocado and chips for later!
In a separate bowl, whisk sour cream (or yogurt), lime juice, olive oil, cumin, chili powder, salt, and pepper until smooth and creamy. Taste and adjust—add more lime for zing, chili powder for heat.
Pour dressing over the salad base. Gently toss everything to coat evenly without smashing the ingredients.
Carefully fold in diced avocado just before serving to keep it fresh and pretty.
Top with crushed tortilla chips or strips just before serving. Optional: serve with chips on the side for DIY crunch control.
Notes
Q: Can I make it ahead?
Yes! Mix everything except avocado, chips, and dressing. Store separately and combine just before serving.
Q: How do I avoid a watery salad?
Drain beans and corn well. Salt and blot tomatoes if needed. If things get soggy, crushed chips can save the day!
Q: No fresh limes—use lemon?
Yes, but use just 1 tbsp. Limes bring a more authentic Southwest flavor.
Q: Leftovers—how long?
Undressed salad base lasts 2 days. Dressing lasts 4 days. Add avocado/chips fresh. Bonus: turn leftovers into quesadillas!
- Prep Time: 15 minutes
Nutrition
- Calories: 380 Cal Per Serving
- Fat: 20g
- Carbohydrates: 22g
- Protein: 28g