Southwest Chicken Salad

Name: Southwest Chicken Salad
Prep time: 15 min
Total time: 45 min
Ingredients: 3 cups cooked chicken (cubed or shredded); 1 (15 ounce) can black beans (rinsed and drained); 1 (15 ounce) can corn (drained); 1 bell pepper (diced); 1 jalapeño (seeded and finely diced); ½ medium red onion (finely diced); 2 Tbsp chopped cilantro; 1 avocado (diced); 1 Tbsp fresh lime juice; ¼ cup roasted salted pumpkin seeds (pepitas); ½ cup plain Greek yogurt; ¼ cup mayonnaise; 1 tsp ground mustard; 1 ½ tsp chili powder; ½ tsp smoked paprika; ½ tsp ground cumin; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp kosher salt; ¼ tsp black pepper

ByJaclyn Shimmel On08/17/202608/17/2026

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Southwest chicken salad takes tender shredded chicken and tosses it with black beans, corn, peppers, and a creamy dressing. It’s a bold, flavorful twist on classic chicken salad that works in a wrap, over greens, or scooped up with tortilla chips.

Southwest chicken salad in a white bowl with a tortilla chip, avocado and lime in the background.

The dressing ties it all together. The dressing ties it all together. Greek yogurt and mayo with chili powder, smoked paprika, and cumin. It’s creamy and tangy with a little smoky warmth.

It comes together with about 15 minutes of prep, then chills so the flavors come together. Perfect for meal prep, lunches, and easy dinners.

If you love chicken salad as much as I do, check out my Chicken Salad with Grape and Pecans, Chicken Salad with Pickles, and Cranberry Chicken Salad recipes as well.

Why You’ll Love This Recipe

Rotisserie shortcut. Use store-bought rotisserie chicken or leftover chicken.
So versatile. Serve it in a wrap, over a bed of lettuce, or with tortilla chips.
Great for meal prep. It keeps in the fridge and makes an easy lunch.
Bold flavor. Warm spices, fresh cilantro, and crunchy pepitas in every bite.
No cooking required. With cooked chicken on hand, it’s stir and chill.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Shredded cooked chicken, Greek yogurt, mayonnaise, corn, black beans, bell pepper, red onion, jalapeno, cilantro, pumpkin seeds, avocado, lime, and spices in bowls.

Chicken — Rotisserie chicken is the easy route, but any cooked chicken works. Try my crockpot shredded chicken breasts or poached chicken.
Black beans and corn — Canned, drained well so the salad doesn’t get watery.
Bell pepper — Any color, diced. I like to use an orange or red bell pepper for a pop of color.
Jalapeño — Seeded and finely diced for mild heat. Leave the seeds in for more.
Red onion — Finely diced for a little bite.
Fresh cilantro — Chopped, for fresh flavor.
Roasted salted pumpkin seeds (pepitas) — Pepitas are shelled pumpkin seeds. They add crunch.
Avocado — Diced and stirred in at the end so it stays fresh.
Greek yogurt and mayonnaise — The creamy base of the southwest dressing.
Spices — Chili powder, smoked paprika, cumin, garlic powder, onion powder, ground mustard, salt, and pepper for smoky southwest flavor.
Lime juice — Tossed with the avocado to help keep it from browning, and adds brightness.

Jaclyn’s Kitchen Faves

I use this veggie chopper almost every day! It saves me so much time with chopping, and I love that it’s dishwasher safe for hassle-free cleaning.

Vegetable chopper with red onion in it ready to chop.

How to Make Southwest Chicken Salad

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Four steps: chopped vegetables and chicken in a bowl, mixed together, the creamy dressing whisked, and the finished salad tossed.

Step 1: In a large bowl, combine the shredded chicken, black beans, corn, bell pepper, jalapeño, red onion, and cilantro. Stir until evenly mixed.

Step 2: In a small bowl, whisk together the Greek yogurt, mayonnaise, ground mustard, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.

Step 3: Pour the dressing over the chicken mixture and stir until everything is coated. Cover and refrigerate at least 30 minutes.

Step 4: Dice the avocado and toss it with the lime juice. Stir the avocado and pumpkin seeds into the chilled salad, and serve.

Serving Suggestions

This chicken salad is best served chilled. Scoop it up with crackers or tortilla chips, pile it into a tortilla for a wrap, between two slices of bread for a sandwich, or serve it over a bed of romaine lettuce.

Southwest chicken salad wrapped in a flour tortilla with avocado, corn, black beans, and peppers.

Storage

Store southwest salad in an airtight container in the fridge for up to 3 days. Give it a stir before serving to bring the dressing back together. Add the avocado fresh when you’re ready to eat so it doesn’t brown.

Overhead bowl of chicken salad with corn, black beans, peppers, a tortilla chip, and a fresh jalapeno beside it.

Tips for the Best Southwestern Chicken Salad

Drain the beans and corn well so the salad doesn’t get watery.
Taste the dressing and adjust before mixing it in. A pinch of cayenne adds warm heat.
Add the avocado last, tossed in lime juice, so it stays green and fresh.
Finely dice the red onion and jalapeño so every bite is evenly balanced.

Additions and Variations

Add more veggies. Diced tomatoes, celery, or carrots stir in easily.
Turn up the heat. Leave the jalapeño seeds in or add a pinch of cayenne.
Stretch it into a meal. Stir in cooked rice or quinoa for a heartier bowl.