I recently made a bowl filled with cooked shredded chicken, zesty black beans, sweet corn, and fresh diced tomatoes, all tossed together with a creamy lime-infused dressing. It’s an example of Quick Easy Light Meals that perfectly balances the heartiness of chicken with the freshness of crisp vegetables.

Jump to Recipe

I’ve been playing around in the kitchen lately and I’m excited to share my twist on a salad that is bursting with bold flavors – my Zesty Southwest Chicken Salad. Imagine tender, shredded chicken mingled with vibrant canned black beans, sweet corn kernels, and diced tomatoes.

I love adding just a dash of taco seasoning alongside a squeeze of lime juice to really lift the flavors. The creamy mixture of sour cream and mayonnaise mixes in with a sprinkle of fresh cilantro to create a dressing that’s both light and satisfying.

It’s one dish I can whip up quickly yet feel great about serving as a lively, fresh and easy dinner option or even a food prep lunch for the week. Every bite brings out a different note and makes you appreciate the simple joy of cooking with quality ingredients.

Enjoy making it as much as I do!

Why I Like this Recipe

I really like this recipe because one, it’s so easy to make even when I’m in a rush. I honestly don’t have to be a master chef to mix shrimp, beans, corn, tomatoes, and stuff together with that creamy dressing. It all comes together quickly and tastes super fresh.

Second, the mix of textures and flavours is awesome. I love biting into the tender chicken along with the crunch of fresh tomatoes and corn, plus the satisfying softness of the beans. It makes every bite interesting and fills me with a little surprise.

Lastly, I really dig the creamy, zesty dressing. The tang of lime and the punch of taco seasoning make the whole salad pop and give it that extra kick that makes it feel like a special treat.

Ingredients

Print Recipe (No Advertisments)

Chicken: High in protein and offer a hearty base for this salad tasty flavor.
Black Beans: Rich in fiber and nutrients that help keep you full over time.
Corn: Provides a slight sweetness and crunchy texture that lifts the overall dish.
Tomatoes: Juicy and full of vitamin C, add a tangy burst to every bite.
Lime Juice: Offers a zesty sour kick that balances all the other flavors real well.
Cilantro: Brings a fresh herbal note that makes the salad extra aromatic.
Sour Cream: Mixes in creaminess that unites the ingredients in a smooth blend.
Taco Seasoning: Adds extra zest and spices that elevate the flavor without overpowering.

Ingredient Quantities

2 cups cooked, shredded chicken

1 cup canned black beans, rinsed and drained

1 cup sweet corn kernels (if using canned, drain well)

1 cup diced tomatoes

1/4 cup chopped fresh cilantro

1/2 cup sour cream

1/4 cup mayonnaise

Juice of 1 lime

1 to 2 teaspoons taco seasoning

Salt and pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl, toss together the shredded chicken, black beans, sweet corn, diced tomatoes, and chopped cilantro.

2. In a small bowl, mix the sour cream, mayonnaise, lime juice, taco seasoning, salt, and pepper until it’s well combined.

3. Pour the creamy dressing over the chicken mixture and stir everything until it’s evenly coated.

4. Taste the salad and if you think it needs more kick, add a tiny bit more taco seasoning or lime juice.

5. Let the salad chill in the fridge for about 20 to 30 minutes so the flavours can mix together.

6. Give the salad another good stir before serving to make sure nothing is left out.

7. Serve it chilled on its own or with tortilla chips, or even over a bed of greens for an extra crunch.

8. If you want a little extra zing, you can add a squeeze more lime juice right before you dig in.

9. Enjoy this zesty treat for a family meal or pack it along for a quick, satisfying lunch.

10. Store any leftovers in an airtight container in the fridge, but honestly, it’s so good you might not have any left!

Equipment Needed

1. Large mixing bowl – for tossing the chicken, beans, corn, tomatoes, and cilantro together
2. Small mixing bowl – to mix the sour cream, mayo, lime juice, and taco seasoning
3. Measuring cups – to measure ingredients like chicken, beans, corn, and tomatoes precisely
4. Measuring spoons – for the taco seasoning, salt, and pepper
5. Knife and cutting board – to dice the tomatoes and chop the cilantro
6. Citrus juicer – for squeezing the lime juice easier
7. Mixing spoon or spatula – for stirring the salad and dressing evenly
8. Refrigerator – to chill the salad for 20 to 30 minutes so the flavours blend
9. Airtight container – for storing any leftovers safely in the fridge

FAQ

Q: What type of chicken should I use?

A: You can use any cooked chicken you already have on hand, but shredded rotisserie chicken works great since its already seasoned and tender.

Q: Can I swap sour cream and mayo for a lighter option?

A: Sure thing. You can use Greek yogurt in place of sour cream or mayo to lighten up the salad a bit without losing too much creaminess.

Q: Do I need to drain the beans and corn?

A: Yup, definitely rinse and drain both the black beans and canned corn. That helps prevent the salad from becoming too watery.

Q: Can I make this salad ahead of time?

A: For sure. You can prep most of it a day before, but its best to add the cilantro and lime juice right before serving so the flavors stay bright.

Q: I dont really like cilantro. What can I do?

A: No worries. If cilantro isnt your thing, try swapping it with a bit of fresh parsley or even basil for a different, tasty twist.

Zesty Southwest Chicken Salad Recipe Substitutions and Variations

Black beans – if you dont have canned black beans, you can use pinto beans or even kidney beans. They got a similar texture and taste.
Sweet corn – if you’re out of fresh or canned corn, try using thawed frozen corn or even grill some corn on the cob and slice off the kernels.
Diced tomatoes – fire-roasted diced tomatoes are a great option when you want a richer flavor, OR you can just use more fresh tomatoes if that’s what you got on hand.
Sour cream – Greek yogurt works just as well and adds a little extra tang.
Mayonnaise – if you’re lookin for a healthier twist, avocado mayo or even a light version of mayo could be used instead.

Pro Tips

1. Try roassting the corn a bit before adding it to the mix for a slight smokey flavor and extra crunch – it really brings a new layer of taste to the salad.

2. Make sure you squeeze fresh lime juice instead of using bottled lime juice. The fresh juice gives a way better tang and pairs awesome with the taco seasoning.

3. If you like a little heat, throw in some diced jalapeños or a pinch of cayenne pepper. Just add a little at a time until you find the right kick for your taste.

4. Let the salad chill for at least 20 minutes, but if you can, leave it a bit longer. This lets all the flavors blend together really well, even if it means waiting a bit longer before you dig in.