Looking for a salad that’s hearty, creamy, and bursting with flavor?
This Zesty Southwest Chicken Salad is just what you need.
It’s packed with shredded chicken, crunchy veggies, and bold southwest spices—all tossed in a tangy taco mayo dressing.
Whether you serve it in a wrap, on toast, or over a bed of greens, this salad is perfect for meal prep, potlucks, or a satisfying lunch at home.
Why You’ll Love This Recipe
Quick and easy – Ready in just 15 minutes with cooked chicken.
Bold flavors – The taco-seasoned dressing adds a spicy, tangy punch.
Perfect for leftovers – A great way to use up rotisserie or leftover chicken.
Meal prep friendly – Stays fresh for days in the fridge.
Versatile – Enjoy as a salad, sandwich filling, or taco topping.
What You’ll Need (Ingredient Highlights)
Cooked chicken – Use rotisserie, baked, or leftover grilled chicken.
Corn & black beans – Canned is fine; just drain and rinse well.
Tomatoes & onion – Fresh veggies add color and crunch.
Cilantro – Brings a burst of freshness and herby flavor.
Mayonnaise – Forms the creamy base for the dressing.
Taco seasoning – Adds that signature southwest kick.
Lime juice – Brightens everything with citrusy zing.
Pro Tips Before You Start
Use rotisserie chicken for convenience – It’s already seasoned and tender.
Drain the corn and beans well – Excess liquid can water down the salad.
Taste the dressing before mixing – Adjust seasoning to your preference.
Chill before serving – Flavors deepen after 30 minutes in the fridge.
Add heat if you like – A dash of cayenne or diced jalapeño works great.
How to Make Zesty Southwest Chicken Salad
Step 1: Combine Salad Ingredients
Add cooked and shredded chicken, corn, black beans, diced tomatoes, onion, and cilantro to a large bowl.
Stir until evenly mixed.
Step 2: Make the Dressing
In a smaller bowl, whisk together mayonnaise, taco seasoning, and lime juice until smooth and creamy.
Step 3: Toss Everything Together
Pour the dressing over the salad ingredients.
Mix thoroughly until everything is well coated.
Step 4: Season and Serve
Taste and add salt and pepper if needed.
Serve right away or chill for up to an hour for best flavor.
What to Serve It With
Serve in lettuce cups or wraps for a low-carb option
Make sandwiches using croissants or brioche buns
Top with crushed tortilla chips for a little crunch
Add to tacos or tostadas for a twist on taco night
Pair with a light soup or fruit salad for a full meal
Variations / Substitutions
No mayo? Use plain Greek yogurt or sour cream instead.
Make it spicy – Add chopped jalapeños or hot sauce to the dressing.
Dairy-free – Use a vegan mayo alternative.
Low-carb – Serve in lettuce cups or on a salad base.
More crunch – Add chopped bell peppers or celery.
Storage & Leftovers
Refrigerator – Store in an airtight container for up to 3 days.
Meal prep tip – Divide into portions for grab-and-go lunches.
Do not freeze – Mayo-based dressings don’t thaw well.
FAQs
Can I make this ahead of time?
Yes! It’s actually better if it sits for 30 minutes to let the flavors meld.
Can I use canned chicken?
You can, but rotisserie or fresh-cooked chicken has better texture and flavor.
Is this recipe spicy?
Not too spicy—just a little kick from the taco seasoning.
Add hot sauce if you like more heat.
Can I use Greek yogurt instead of mayo?
Absolutely. Greek yogurt is a great lighter option.
Is this salad gluten-free?
Yes, just make sure your taco seasoning is certified gluten-free.
Can I add cheese?
Yes! A little shredded cheddar or pepper jack would be delicious.
What else can I mix in?
Avocado chunks, diced bell peppers, or even a handful of shredded lettuce work great.
Final Thoughts
Zesty, creamy, and full of flavor—this Southwest Chicken Salad is always a hit at my house.
It’s so easy to whip up and makes for a protein-packed, satisfying meal any time of day.
Serve it in a wrap, on toast, or just eat it by the spoonful—it’s that good.
Try it once, and you’ll keep it on rotation all year long!
