This Southwest Avocado Chicken Salad is a vibrant, zesty twist on your classic chicken salad. It’s packed with fresh ingredients and bold flavors, perfect for a quick lunch or a light dinner.
Chicken breast adds lean protein, making the salad filling and nutritious. Avocado brings creaminess and healthy fats, balancing the textures. Canned corn provides a sweet crunch, while black beans add heartiness and fiber. Red onion introduces a sharp bite, and cherry tomatoes offer a juicy, tangy contrast. Cheddar cheese lends richness, and cilantro adds a fresh, herbal note. The lime juice and olive oil dressing, enhanced with cumin and smoked paprika, ties everything together with a zesty, smoky flair.
This salad pairs beautifully with warm tortillas for a make-your-own taco salad. It's also lovely served over a bed of greens for extra crunch or alongside a bowl of tortilla soup for a cozy meal.
Start by gathering all your ingredients; this makes the process smooth and enjoyable. In a large bowl, combine your cooked chicken, diced avocado, corn, black beans, red onion, and cherry tomatoes. It helps to toss them gently with your hands or a large spoon to ensure everything is evenly mixed without mashing the avocado.
Next, sprinkle in the shredded cheddar cheese and chopped cilantro. These ingredients add the final touch of flavor and color. Set the bowl aside while you prepare the dressing.
In a small bowl, whisk together the lime juice, olive oil, cumin, and smoked paprika. Add a pinch of salt and pepper to taste. This dressing is the zesty heart of your salad, so make sure it’s well-blended and seasoned to your liking.
Pour the dressing over your salad and gently toss everything to coat all ingredients evenly. If you prefer a more pronounced flavor, let it chill for up to an hour. Otherwise, it’s ready to serve immediately!
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