Southwest Chicken Salad

Southwest Chicken Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Rotisserie chicken: I like to use chicken breast and thigh meat if I have both on hand. Remove the skin and bones before shredding the chicken into bite-size pieces.
Canned black beans: Drain and rinse the beans to wash away the thick canning liquid.
Mexi-corn: Look for canned sweet corn with diced red and green peppers. Make sure you drain it well before adding it to the bowl. You could also use fire-roasted corn or regular corn.
Red bell pepper and red onion: Dice both finely so the raw onion is spread evenly through the salad.
Mayonnaise and sour cream: The mayonnaise makes a smooth dressing and the sour cream gives it a tangy flavor.
Lime juice: Freshly squeezed lime juice is ideal in this creamy Southwest dressing but bottled also works.
Chili powder, cumin and smoked paprika: You can add each of these individually or use your favorite chili powder blend. I love the subtle smokiness that smoked paprika adds.
Pepper jack cheese: Shredded pepper jack gives the salad a gentle chile heat.

How to Make Tex Mex Chicken Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Combine the salad ingredients: Toss the shredded chicken with the beans, corn, bell pepper, red onion, cilantro and pepper jack.
Whisk the dressing: Whisk the mayonnaise, sour cream and lime juice with the spices, salt and black pepper until smooth.
Dress and chill the salad: Stir the dressing into the chicken mixture, then cover and refrigerate so the flavors can meld.

Substitutions and Variations

Sour cream alternative: Swap the sour cream for the same amount of mayonnaise for a richer taste, or use half Greek yogurt and half mayo for more of a tang.
More citrusy: Whisk in another tablespoon of fresh lime juice for a tangier dressing.
Extra heat: Stir in finely diced jalapeño or a pinch of cayenne pepper for a spicier bold flavor.
Different onion: I like red onion in mine but green onions would be good too.
Dairy-free option: Omit the pepper jack and replace the sour cream with the same amount of mayonnaise. Check that your rotisserie chicken is dairy-free too, since it may have added extras.

Serving Suggestions

In lettuce cups: Spoon the chilled salad into whole romaine leaves. I like to use the inner leaves because they’re sturdy and easy to pick up. You can also serve it on a bed of lettuce.
As a sandwich or wrap: Pile some into a toasted croissant, serve it between slices of bread or roll it in a tortilla with sliced avocado. It’s a great meal prep salad!
With soup: Serve a chicken salad sandwich with a cup of tomato Caprese soup, sausage potato soup or one of these Italian soups.
With chips or crackers: Set out the salad with tortilla chips or sturdy rosemary cheddar crackers for an appetizer.
As part of a buffet: Add boat dip, French onion bacon dip or some of these party dips to your spread. I like to add carrot, celery, cherry tomatoes and bell pepper too, for more dipper options.

How to Store

Store: Refrigerate in an airtight container for up to 3 or 4 days. If you’re using leftover rotisserie chicken, make sure you count the days it’s already spent in the fridge. Stir the salad before serving.
Freeze: I don’t recommend freezing this. Serve this salad freshly made or refrigerated. The creamy dressing can separate after thawing and other ingredients can be mushy when defrosted.