If you’re craving something fresh, flavorful, and super satisfying, you’re in for a treat with this Southwest Chicken Salad with Black Beans Recipe. I absolutely love this salad because it’s loaded with protein, packed with fiber, and bursts with smoky, spicy, zesty flavors that keep me coming back for more. Whether you’re meal prepping for the week or just want an easy dinner, this recipe is a winner!

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Why You’ll Love This Recipe

Easy to Prepare: The ingredients come together quickly with no complicated cooking techniques.
Healthy and Filling: High in protein and fiber to keep you energized and satisfied.
Versatile Flavor Profile: The smoky spices combined with fresh veggies create a delicious southwestern vibe.
Perfect for Meal Prep: Makes great leftovers that hold up well throughout the week.

A clear glass divided container sits on a white marbled surface, with the largest section filled with a colorful mix of diced chicken, black beans, corn, tomato, and green herbs, topped with chunks of avocado and cilantro leaves. One smaller side section holds stacked golden brown crackers next to a square piece of chocolate-covered dessert sprinkled with salt. The other smaller side section contains fresh cucumber slices and orange carrot sticks. Nearby, there is a white bowl filled with more of the chicken and bean mix and a small white bowl with extra avocado pieces. Three yellow tortilla chips and some green leafy herbs are scattered around the containers. Photo taken with an iphone --ar 2:3 --v 7 - Southwest Chicken Salad with Black Beans, Southwest chicken salad, black beans salad, healthy chicken salad, easy Southwest salad

Ingredients You’ll Need

To nail this Southwest Chicken Salad with Black Beans Recipe, I always choose fresh, quality ingredients that blend beautifully. Each one plays a role in creating the perfect balance of textures and flavors that make this salad so delightful.

Flat lay of cubed cooked chicken breast, a small bowl of black beans, a small bowl of corn kernels, a small bowl of diced tomatoes, a small bowl of diced red onion, a small bowl of shredded cheddar cheese, a few sprigs of fresh cilantro, a small bowl of plain Greek yogurt, a small bowl of low sugar BBQ sauce, a halved lime with visible juice, diced avocado pieces, and a small pile of crushed tortillas, all arranged symmetrically in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Southwest Chicken Salad with Black Beans, Southwest chicken salad, black beans salad, healthy chicken salad, easy Southwest salad

Cooked chicken breast: Cubed chicken is the star protein here; leftover roasted chicken works perfectly.
Black beans: Rinsed and drained canned black beans add creaminess and fiber.
Corn: Sweet corn kernels add a lovely touch of sweetness and color contrast.
Tomatoes: Diced tomatoes bring juiciness and brightness.
Red onion: Adds a sharp bite but diced finely so it doesn’t overpower.
Cheddar cheese: Shredded sharp cheddar adds richness and melty pockets of flavor.
Cilantro: Fresh cilantro chopped to brighten things up with a fresh herbaceous note.
Plain Greek yogurt: Creamy and tangy, it replaces heavier dressings while adding protein.
Low sugar BBQ sauce: For that smoky, slightly sweet southwestern twist.
Salt: Balances all the flavors.
Black pepper: Adds a little heat and depth.
Ground cumin: Brings that signature earthy southwest flavor.
Paprika: Adds color and a subtle smoky note.
Chili powder: The mild heat that rounds out the spices perfectly.
Lime juice (optional): A squeeze of lime adds fresh zing and brightness.
Avocado (optional): Creamy, buttery diced avocado tops the salad for richness.
Crushed tortillas (optional): For crunch — think homemade tortilla chips or store-bought.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this salad my own depending on what I have handy or which flavors I’m craving. Don’t be afraid to customize it — that’s part of the fun!

Spicy kick: I sometimes add diced jalapeños or a splash of hot sauce when I want a little heat—my family can never get enough!
Different proteins: Swap chicken for grilled shrimp or steak for a new twist.
Plant-based: Skip the chicken and double the beans and corn for a vegetarian-friendly option.
Cheese swap: Pepper jack or queso fresco can replace cheddar for different flavor profiles.

How to Make Southwest Chicken Salad with Black Beans Recipe

Step 1: Gather and prep your ingredients

First, make sure your chicken is already cooked and cubed. I usually use leftover rotisserie chicken or quickly pan-sear chicken breasts the day before. Rinse and drain your canned black beans to keep things fresh and less salty. Dice your tomatoes, red onion, and chop the cilantro while you’re at it—it speeds things up later.

Step 2: Combine everything in a bowl

In a large mixing bowl, toss together the chicken, black beans, corn, tomatoes, red onion, cilantro, and shredded cheddar. I like to mix the dry ingredients first so everything is evenly distributed before adding the dressing.

Step 3: Add dressing and seasonings

The magic happens when you add that creamy Greek yogurt and smoky BBQ sauce. Sprinkle in salt, black pepper, cumin, paprika, and chili powder. If you’re feeling zesty, add a squeeze of fresh lime juice—it brightens the whole salad. Stir well to coat everything evenly and build those layers of flavor.

Step 4: Add avocado and crunch before serving

Right before serving, fold in diced avocado for that buttery creaminess. If you want extra texture, sprinkle some crushed tortilla chips on top. I find this adds the perfect little crunch that complements the softness of the beans and chicken.

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Pro Tips for Making Southwest Chicken Salad with Black Beans Recipe

Use leftover chicken: Saves time and adds flavor from any previous seasoning.
Don’t overdress: Add the yogurt and BBQ sauce gradually so the salad doesn’t become soggy.
Fresh lime juice: Always a game changer when added last to brighten the taste.
Crunch factor: Toasted or crushed tortilla chips add contrast that makes the salad more exciting.

How to Serve Southwest Chicken Salad with Black Beans Recipe

A white bowl is filled with a mixed salad containing small, yellow corn kernels, black beans, orange-colored diced pieces that look like chicken or tofu, and small bits of green herbs scattered on top. There are also small cubes of red tomato or bell pepper mixed in. A woman's hand is holding a pale yellow triangular tortilla chip, scooping some of the salad from the bowl. The background is a white marbled surface, and some green leafy vegetables can be seen blurred in the back along with a few tortilla chips scattered around the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Southwest Chicken Salad with Black Beans, Southwest chicken salad, black beans salad, healthy chicken salad, easy Southwest salad

Garnishes

I love topping this salad with extra cilantro leaves and a handful of diced avocado. Sometimes I add a few slices of fresh jalapeño for heat or a dollop of sour cream if I want it creamier. A sprinkle of crushed tortilla chips or crispy chickpeas adds an addictive crunch I can’t resist.

Side Dishes

This salad stands well on its own but pairs beautifully with warm cornbread, black bean soup, or a simple bowl of tortilla chips and salsa. For a heartier meal, roasted sweet potatoes or grilled veggies are great accompaniments.

Creative Ways to Present

For parties, I like serving this inside halved avocados or small tortilla bowls—it’s a fun, eye-catching presentation. You can also layer it like a parfait in clear jars for portable lunches that make the colors and textures shine.

Make Ahead and Storage

Storing Leftovers

I store leftover salad in an airtight container in the fridge, and it keeps well for up to 3 days. To prevent the avocado from browning, I usually add it fresh right before serving leftovers.

Freezing

This salad doesn’t freeze well because of the fresh veggies and yogurt, so I recommend making just the amount you need or freezing the cooked chicken separately if you’d like to prep in advance.

Reheating

If you want your leftovers warm, I reheat just the chicken and beans gently in the microwave or on the stovetop, then toss everything together cold with fresh veggies and dressing—keeping that fresh salad vibe.

FAQs

Can I make Southwest Chicken Salad with Black Beans Recipe vegetarian?

Absolutely! Simply skip the chicken and increase the black beans and corn for a filling, protein-rich salad. You can also add extra veggies like bell peppers or avocado to bulk it up.
What can I use instead of Greek yogurt in this recipe?

If you don’t have Greek yogurt, sour cream or a light mayonnaise works well as a creamy base. Just adjust the BBQ sauce amount for flavor balance.
Can I grill the chicken for this salad?

Yes! Grilled chicken adds wonderful smoky flavor that complements the southwestern spices beautifully. Just season the chicken simply and slice it before mixing.
How long does this salad keep in the fridge?

It stays fresh for about 3 days refrigerated in an airtight container. Add avocado just before serving each time to keep it from browning.

Final Thoughts

This Southwest Chicken Salad with Black Beans Recipe is honestly one of my go-to meals when I want something healthy but flavorful in a snap. I love how the textures and spices come together effortlessly, and it satisfies me without weighing me down. I hope you enjoy making this as much as I do—give it a try, and I bet it’ll become a staple in your kitchen too!