Make a batch of this Southwest Chicken Salad for a zesty and protein-packed dish! Thanks to lightened up ingredients, this is a completely guilt-free recipe that can be enjoyed for lunch or dinner, or as a hearty snack.
Best of all, it’s SO easy to make and comes together in minutes! You won’t even need to turn on the stove or fire up the microwave to make this incredible southwestern chicken salad.
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🩵 About This Recipe
Upgrade a simple chicken salad with zesty southwestern flavors with this delicious chicken corn salad recipe! It's fantastic as a light but filling main course for lunch or dinner, or a side dish with your favorite spreads.
Thanks to easy prep and canned ingredients, this chicken salad takes inexpensive and simple components and turns them into something really delicious.
And if you can't get enough of chicken salads, my Chicken Macaroni Salad and my Pittsburgh Chicken Salad are both fantastic recipes to try!
What readers are saying...
What a great bright and tasty recipe that doesn't take long to make. All my favorite flavors too!
- Sam
🧂 Gather Your Ingredients
- shredded cooked chicken - this is a fantastic way to use up leftover chicken from other recipes.
- canned black beans - add a creamy texture and a boost of protein and fiber, making the salad more filling.
- corn - provides a sweet burst and a pleasant crunch, along with a pop of color.
- pico de gallo - make your own from scratch or pick up some fresh pico from the grocery store the day of!
- Greek yogurt - I like to use a fat free option for a lighter salad.
- taco seasoning - for a well-spiced kick to emphasize the Southwestern theme.
- lime juice - fresh lime juice will give you the best flavor, but bottled is great in a pinch.
- fresh chopped cilantro - lends a bright, herbal, and slightly citrusy note that freshens up the overall flavor profile.
🔪 Let's Make Southwest Chicken Salad!
(Or click here to jump right to the recipe card with measurements!)
Gather Ingredients
To a large bowl, add the chicken, beans, corn, and pico de gallo.
Mix Well
Stir together until evenly combined.
Make Dressing
In a separate bowl, combine Greek yogurt with taco seasoning and lime juice.
Add Dressing
Fold the dressing into the rest of the ingredients, then serve.
💡 Expert Tips and Tricks
- Shredding up a rotisserie chicken is a great way to quickly and easily get the chicken you need for this recipe. You can also bake some chicken breasts at 350 for about 20-25 minutes.
- You can make this chicken salad a day or so ahead of time. Store the dressing separately from the rest of the ingredients and combine just before serving.
- Garnish with fresh chopped cilantro, a squeeze of fresh lime juice, or even some lime zest.
❔ FAQs
Because of ingredients like the canned beans and frozen corn, there may be excess moisture. Be sure to drain them properly before adding to the chicken salad.
Add some additional seasoning like cumin, turmeric, paprika, or some salt and pepper to taste. If you like your food spicy, you can also throw in some red pepper flakes or a squeeze of sriracha.
This recipe has lots of protein, fiber, and nutrients from the beans and corn! Thanks to a light Greek yogurt dressing, it's both delicious and good for you.
📝 Substitutions and Variations
- Use sour cream instead of Greek yogurt if you prefer.
- Add some mashed avocado to make your southwestern chicken salad extra creamy.
- Shredded cheddar or even a Mexican blend can be mixed into the salad for some more flavor.
- Give your southwestern chicken salad an extra kick with some diced jalapenos or hot sauce.
- For some difference in texture, sprinkle crushed tortilla chips or corn chips, or some pepitas.
- Make your chicken corn salad even heartier with some cooked quinoa or farro.
Kristin’s Kitchen Tip
This recipe is great to make as a double batch so you can enjoy the leftovers all week long!
🥡 Storage
Keep leftovers in an airtight container in the fridge for about 3 days. I don't recommend freezing this southwest chicken salad.
Keep It Handy
Don't have time for this southwest chicken salad recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
You can serve this chicken salad in a tortilla for a delicious and healthy wrap, or over top of a salad like my Kale Caesar Salad or this Quinoa Chickpea Salad.
😋 More Chicken Recipes You'll Love
- Skillet Chicken Fajitas - Make a plate of sizzling, fragrant fajitas right in your own kitchen!
- Slow Cooker Chicken and Biscuits - A fun and easy take on chicken pot pie that cooks all day to tender and flavorful perfection.
- One Pot Creamy Chicken Mushroom Orzo - This delicious pasta dish is infused with comforting and earthy flavors.
- Buffalo Chicken Sliders - From JZ Eats, this is an incredible appetizer or even a main course with bold buffalo flavor!
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Black Bean Chicken Salad
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📋 Recipe Card
Southwest Chicken Salad
Ingredients
- 8 ounces shredded cooked chicken
- ½ cup canned black beans, drained and rinsed
- ½ cup corn kernels (can be thawed from frozen)
- 1 cup pico de gallo
- ⅓ cup fat free plain Greek yogurt
- 1 teaspoon taco seasoning
- 1 tablespoon lime juice
- ½ cup chopped cilantro
Instructions
- In a large bowl, combine the chicken, beans, corn, and pico de gallo.8 ounces shredded cooked chicken, ½ cup canned black beans, drained and rinsed, ½ cup corn kernels, 1 cup pico de gallo
- In a small bowl, mix the Greek yogurt, taco seasoning, and lime juice.⅓ cup fat free plain Greek yogurt, 1 teaspoon taco seasoning, 1 tablespoon lime juice
- Add the yogurt mixture and chopped cilantro to the chicken mixture and toss to coat. Taste and season with salt and pepper or more taco seasoning if needed.½ cup chopped cilantro
- Chill in the refrigerator for 30 minutes or more before serving to let the flavors set.
Notes
- You can substitute sour cream for the Greek yogurt if desired.
- Make a double batch to use leftovers throughout the week.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended, as the yogurt-based dressing doesn’t freeze well and may separate.
- If making more than 1 day ahead, refrigerate the dressing separately and mix everything together about 30 minutes before serving to maintain texture.
Additional Serving Suggestions:
- Spoon into a whole wheat tortilla for a quick lunch wrap.
- Serve over romaine or mixed greens for a hearty salad.
- Use it as a flavorful taco or burrito bowl base.
- Enjoy on top of tortilla chips or pita chips.
- Scoop into halved avocados for a low-carb meal option.
- For extra creaminess, add in mashed avocado.
- If desired, mix in shredded cheddar another cheese for added flavor.
- Stir in diced jalapeños or a dash of hot sauce for a spicy kick.
- Toss in crushed tortilla chips or pepitas before serving to add a little crunch.
- Add quinoa or cooked farro to make it even heartier.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in June 2015, and was republished with tips, step by step photos, and a recipe change in February 2025.
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Happy cooking!
EILEEN says
Love the flavors for this salad
What are your ingredients for the taco seasoning?
Thank you
Kristin King says
Hi Eileen, I just buy a packet of taco seasoning from the grocery store. Old El Paso and McCormick both make them, and often there is a store brand packet available as well.
Sam @ PancakeWarriors says
What a great bright and tasty recipe that doesn't take long to make. All my favorite favors too! I'm obsessed with all things Mexican flavored!!
Diane says
This fiesta salad looks really delicious. You sold me with the No mayo version and pico de Gayo. Loving this flavor combo!
Melissa Vera says
My husband makes the best pico de gallo. Never would have thought to add chicken to it. Thanks for linking up this week on #HomeMattersParty hope you will come back next week and link up again.