This Southwest Chicken Salad is loaded with black beans, canned corn, jarred roasted peppers and a homemade creamy, zesty lime dressing — perfect for a healthy lunch or meal prep option that’s ready in about 15 minutes…start to finish.

A bowl filled with Southwest Chicken Salad topped with chopped scallions in a white bowl. A spoon and a few chips sit in the bowl. The bowl sits on the counter. Surrounding the bowl on the counter sits kitchen towel, a bowl of chopped scallions, a plate of sliced avocado, and several tortilla chips.

I’ve said this before, but I’ll say it again (especially in case this recipe is your first time finding me): a veggie-loaded chicken (or tuna) salad absolutely saves me during the week. Left to my own devices, I will fully forget to feed myself, grab a protein bar at 2pm while rushing out the door for school pickup, and call it lunch. And I know I’m not the only one (I see a few of you nodding right now).

Having something like this Southwest chicken salad ready in the fridge makes it so much easier to nourish myself the same way I try to nourish my family. It’s filling, balanced, and actually satisfying — not just “whatever was closest.” If you’ve made my Creamy Edamame Chicken Salad, this will feel like a familiar rhythm with a totally different flavor vibe. Same reliable, protein-forward base. Same fridge-friendly meal prep magic. Same veggie-loaded vibe and goodness. Just a bold, Southwest twist to keep things interesting.

Now, let’s go make sure we actually remember to feed ourselves and feed ourselves well…

Let’s prep lunch together. Just you and me…

Jump to Recipe Instructions
All ingredients for Southwest Chicken Salad sitting together on the counter prior to preparing the salad.
Let’s start by gathering up those ingredients!
Yogurt, mayo, lime juice, salt, and spices together in bowl prior to mixing. One hand holds the bowl while the other holds a whisk in the bowl. The bowl sits on a counter. Surrounding the bowl on the counter sits a bowl of roasted corn, a bowl of cooked, chopped chicken, a bowl of chopped, roasted red pepper, a bowl of black beans, a bowl of chopped scallions, and 2 halves of a lime.
Add all of the dressing ingredients to a large bowl.
Ingredients for dressing are mixed together in a large bowl. One hand holds the bowl while the other holds uses a whisk to mix the dressing ingredients in the bowl. The bowl sits on a counter. Surrounding the bowl on the counter sits a bowl of roasted corn, a bowl of cooked, chopped chicken, a bowl of chopped, roasted red pepper, a bowl of black beans, a bowl of chopped scallions, and 2 halves of a lime.
Whisk until smooth.
Cooked, chopped chicken, roasted corn, black beans, roasted red peppers, and chopped scallions all sitting together in a bowl prior to being mixed together. One hand holds the bowl while the other holds a large mixing spoon in the bowl with the ingredients. Two lime halves and a few chopped scallion pieces sit on the counter next to the bowl.
Add the remaining ingredients to the bowl with the dressing.
All of the ingredients for Southwest Chicken Salad mixed together in a glass bowl on the counter. One hand holds the side of the bowl. A large mixing spoon sits in the chicken salad. Next to the bowl on the counter sits a small ramekin of ground black pepper, one half of a lime, and a few pieces of chopped scallion.
Toss together until well coated.
All of the ingredients for Southwest Chicken Salad mixed together in a white bowl on the counter. The chicken salad is topped with pieces of chopped scallion. A large serving spoon sits in the chicken salad. Next to the bowl on the counter sit a kitchen towel, a dish of sliced limes, a plate of sliced avocado, a dish of chopped scallions, and a few tortilla chips.
Give everything a taste and adjust salt and pepper, if needed.

How to enjoy this Southwest chicken salad

One hand uses a tortilla chip to scoop Southwest Chicken Salad from a bowl. The chicken salad is topped with chopped scallion. The bowl sits on a counter surrounded by a kitchen towel, a small ramekin of ground black pepper, a small bowl of sliced limes, a bowl of chopped scallions, a plate of sliced avocado, and some tortilla chips.
Scoop up with tortilla chips…or…
One hand holding half of a wrap filled with Southwest Chicken Salad. The sandwich half sits on a plate next to the other half of the sandwich. On the plate sits two lime wedges and a few pieces of chopped scallion. A kitchen towel and a plate of sliced avocado sit out of focus in the background.
…wrap it all up in a tortilla.

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5 from 10 votes

Creamy Southwest Chicken Salad with Black Beans

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Cuisine: American
Course: Main Course
Author: Taesha Butler
This Southwest Chicken Salad is loaded with black beans, canned corn, jarred roasted peppers and a homemade creamy, zesty lime dressing — perfect for a healthy lunch or meal prep option that’s ready in about 15 minutes…start to finish.
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Ingredients
 

  • ½ cup plain Greek yogurt
  • 2-3 tablespoons mayo
  • 2-2½ tablespoons fresh lime juice, about 1 small lime
  • 1 teaspoon kosher salt, or to taste. You may need more if you are using unsalted beans and depending on how your chicken is seasoned.
  • 1½ teaspoons chili powder
  • 1 teaspoon dried parsley, or oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ground black pepper, to taste
  • 3 cups cooked chicken breast, diced or shredded (rotisserie totally fine)
  • 15 ounces canned low-sodium black beans, drained + rinsed and excess water shaken off or patted dry. (About 1½ cups)
  • 14.75 ounce canned fire-roasted corn , drained + rinsed well and excess water shaken off or patted dry. (About 1½ cups)
  • 1 cup jarred roasted red peppers, drained + rinsed and excess water shaken off or patted dry and diced small
  • 3 green onions, thinly sliced

Instructions
 

  • Combine the Greek yogurt, mayo, lime juice, chili powder, dried parsley, cumin, onion powder, paprika, garlic powder, salt and pepper in a large bowl. Whisk together until a smooth dressing is made.
  • Add the cooked chicken, drained black beans, drained corn, diced roasted red peppers, and green onions to the bowl with the dressing.
  • Toss until the chicken, beans, and veggies are well coated in the dressing. Taste and adjust seasonings and salt as needed.
  • Enjoy immediately scooped up with chips or tucked into a pita, wrap or sandwich. Store leftovers in an airtight container in the fridge for up to 4 days.
Serving: 1.25cup or about 225gCalories: 277kcalCarbohydrates: 25gProtein: 24gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 50mgSodium: 658mgPotassium: 556mgFiber: 7gSugar: 4gVitamin A: 528IUVitamin C: 17mgCalcium: 77mgIron: 3mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.