Easy Southwest Chicken Salad with Black Beans and Avocado (37 Minutes)

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This easy Southwest chicken salad is a vibrant and hearty dish that combines tender chicken pieces with the rich textures and flavors of black beans, avocado, and vegetables, all dressed in a tangy balsamic vinaigrette.

It’s perfect for a nutritious meal, providing a balanced mix of protein, healthy fats, and fiber.

This salad is not only satisfying but also colorful and bursting with flavor, making it a delightful choice for anyone looking for a fulfilling meal that’s easy to prepare.

  • Prep Time: 17 minutes
  • Cook Time: 20 minutes
  • Total Time: 37 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the salad:

  • 2 boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained
  • 1 large avocado, peeled, pitted, and sliced
  • 1/2 red onion, thinly sliced
  • 1 tomato, sliced
  • 1 cup corn kernels, fresh or thawed if frozen
  • 1/2 cup shredded cheddar cheese
  • Mixed salad greens (like romaine, spinach, and arugula)

For the balsamic dressing:

  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Prepare the chicken (20 minutes):
    • Grill the chicken breasts over medium heat until cooked through and nicely charred, about 6-7 minutes per side depending on thickness.
    • Once cooked, let the chicken rest for a few minutes before cutting into small bite-sized pieces. Set aside to cool slightly.
  2. Make the balsamic dressing (5 minutes):
    • In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper until the dressing is emulsified and smooth.
  3. Assemble the salad (10 minutes):
    • In a large salad bowl, combine the mixed salad greens, sliced avocado, red onion, tomatoes, and corn.
    • Add the black beans and grilled chicken pieces.
    • Sprinkle shredded cheddar cheese over the top.
  4. Dress and serve (2 minutes):
    • Drizzle the balsamic dressing over the salad and toss gently to combine everything evenly.
    • Serve immediately to enjoy the salad at its freshest.

Notes

This salad is not only quick to put together but also incredibly versatile.

You can easily customize it by adding other ingredients like bell peppers or cucumber for extra crunch, or swap the balsamic dressing for a lime-cilantro vinaigrette for a more pronounced Southwest flavor.

This salad is best enjoyed fresh, but you can prep the ingredients ahead of time and assemble just before serving to keep everything crisp and vibrant. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 320mg
  • Fat: 27g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 28g
  • Cholesterol: 75mg

Pair this with...

Jalapeño Corn Muffins

Begin by warming your oven and lining a muffin tin with paper liners. In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and a pinch of salt. In a separate bowl, whisk together melted butter, milk, and an egg. Merge the wet and dry ingredients, mixing just until they become friends. Now, fold in some finely diced jalapeños (adjusting the amount based on your heat preference) and perhaps a handful of grated cheddar cheese for added richness. Spoon this vibrant batter into the muffin cups, filling each about two-thirds full. Into the oven they go! Bake until they rise proudly and sport a golden crown. Let them cool slightly, then dive in.

Homemade Tortilla Chips

Grab some store-bought corn tortillas and cut each one into 6 or 8 wedges. Heat up about an inch of vegetable or canola oil in a large frying pan until it's shimmering, but not smoking. Carefully drop the tortilla wedges into the hot oil in batches, so they don't overlap. Fry them until they're golden brown, which will take about 2-3 minutes per side. Once they're perfectly crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain. While they're still warm, sprinkle a bit of salt over the top. There you go!

Homemade Unsweetened Iced Tea

Begin by choosing a quality black, green, or herbal tea – your preference will set the tone. Bring a pot of fresh water to a gentle boil and steep your tea bags or loose leaves, letting the tea brew a bit stronger than if you were making it hot, as it will mellow when chilled. Once you’ve achieved that deep, aromatic infusion, remove the tea and let it cool to room temperature. Transfer your tea to a pitcher and pop it into the fridge to cool down and intensify the flavors. When serving, fill a glass with ice cubes, pour over the chilled tea, and maybe add a slice of lemon or sprig of mint for a touch of flair.

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