Southwest Chicken Salad Tacos

Fresh, colorful, and packed with flavor, these Southwest Chicken Salad Tacos transforms leftover chicken into something exciting! The combination of black beans, corn, and bell peppers creates a rainbow of ingredients that taste as good as they look.

You’ll appreciate how quickly this comes together, just 10 minutes from start to finish. It’s perfect for hot summer days when cooking feels like too much effort. The recipe makes enough for eight servings, so it’s perfect for family meals or meal prep for the week ahead.

I make this Southwest Chicken Salad whenever I need a quick lunch without turning on the stove. The creamy dressing mixed with taco seasoning gives it that bold southwestern flavor that makes ordinary chicken taste amazing. My whole family loves this one, which counts as a big win in my house.

For work lunches, I portion this salad into containers on Sunday evening, though I add the avocado right before eating to keep it fresh. A handful of tortilla chips on the side adds nice crunch when lunchtime rolls around.

Summer gatherings need easy dishes that everyone loves, and this salad fits the bill perfectly. Sometimes I set out a big bowl with tortillas, lettuce cups, and lime wedges so everyone can make their own wrap if they like.

When corn is in season, I use fresh cooked corn cut from the cob instead of canned. The sweetness tastes incredible and reminds me of backyard cookouts. Sometimes I toss in a diced jalapeño for folks who like some heat in their food.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Chicken: Rotisserie chicken works beautifully here, but any leftover cooked chicken will do. You can also use canned chicken when you need something super quick.
• Black beans: Rinse and drain them well to remove excess sodium. You can substitute pinto beans if that’s what you have on hand.
• Corn: Canned corn is convenient and works great. During summer, fresh corn cut off the cob adds amazing sweetness and crunch.
• Red bell pepper: Adds color and crunch. Orange or yellow peppers work just as well for a slightly sweeter flavor.
• Tomatoes: Cherry or grape tomatoes hold their shape better in the salad. If you’re using larger tomatoes, remove some of the seeds and juice first.
• Red onion: The sharp flavor balances the creamy dressing. If raw onion seems too strong, soak diced onion in cold water for 10 minutes before adding.
• Cilantro: Adds that distinctive southwestern flavor.
• Avocado: Use ripe but firm avocados. They should yield slightly to pressure but not feel mushy.
• Mayonnaise: Provides creaminess for the dressing.
• Sour cream or Greek yogurt: Either option works well. Greek yogurt adds extra protein with less fat.
• Lime juice: Fresh lime juice brings brightness to the dressing. Roll the lime before juicing to get more juice.
• Taco seasoning: A convenient way to add lots of flavor. Low sodium versions work well if you prefer less salt.

How To Make Southwest Chicken Salad Tacos

Begin by mixing all the dressing ingredients in a bowl. Stir until smooth and well combined.

Add all salad ingredients to a large bowl. Pour the dressing over everything and gently toss until all the ingredients are evenly coated.

That’s it! Serve your Southwest Chicken Salad however you like – on lettuce, in wraps or flour tortillas, or with chips for scooping.

Make Ahead and Storing

Make Ahead: This salad is perfect for meal prep. Prepare all ingredients except the avocado up to 2 days in advance. Store the dressing separately and combine with the salad when you’re ready to eat.

If serving at a gathering, you can prepare the salad up to 24 hours ahead. Add the avocado and a squeeze of fresh lime juice just before setting it out to keep everything looking fresh.

Store: This Southwest Chicken Salad stays fresh in the refrigerator for up to 3 days when stored in an airtight container. For best results, add the avocado right before serving to prevent browning.

Recipe Tips

• I like to dice all the vegetables to a similar size so you get a taste of everything in every bite. Each forkful should have that perfect balance of ingredients!
• Toss diced avocado with lime juice before adding to the salad. This simple trick prevents browning and adds a fresh zing that goes with the southwestern flavors.
• For meal prep, keep the dressing separate until ready to serve. Your salad stays crisp and fresh this way, and everyone can add their preferred amount.
• Pat the beans and corn dry after draining. This prevents excess moisture from making your salad soggy at the bottom of the bowl.

Variations

• Make it a wrap. Roll this chicken salad in large flour tortillas for a portable lunch option.
• Turn it into a bowl meal. Serve the Southwest Chicken Salad over a bed of cooked rice or quinoa for a hearty dinner. The grains soak up the delicious dressing and make the recipe stretch even further.
• Try different beans. Swap the black beans for pinto beans or white beans. Each variety brings its own unique flavor and texture to the salad.

These Southwest Chicken Salad Tacos come together in minutes and transform simple ingredients into something truly delicious. With protein-packed chicken and beans, fresh vegetables, and a creamy southwestern dressing, it’s a complete meal that works for lunch, dinner, or potluck gatherings!