Name: Easy Zesty Southwest Chicken Salad Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Southwest
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1 cup canned black beans, rinsed and drained; 1 cup canned corn, drained; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 4 cups mixed salad greens; 1 avocado, sliced; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges

So, Let Me Tell You About This (Salad) Bowl

You know how some days you just want to eat something fresh, with a bit of zing, and not spend half your life in the kitchen? Yeah, that’s basically how this Easy Zesty Southwest Chicken Salad Bowl came to be. I was once staring at a near-empty fridge with just some sad lettuce, half a pepper, and leftover grilled chicken—and, let me tell you, necessity is the mother of invention (or maybe just being hungry is). Anyway, after a few tweaks and a bit too much hot sauce one time (oops, my bad), this has become one of my favorites. My family will actually request this, especially when we’re all pretending to be healthy after a weekend of too much pizza.

Why You’ll Love This Salad Bowl (I Sure Do)

I make this when I want something that tastes like summer—even in the middle of January, when the only sun I see is the light from my fridge. My family goes crazy for this because it’s crunchy, tangy, and just a little bit spicy (or a lot, if you forget to check the jalapeño’s strength, which—yikes—I’ve done). Plus, you can toss in whatever you like, or whatever you forgot to use up last week. No judgment here! I’ve even made it with rotisserie chicken from the grocery when I was too tired to cook. Actually, I think it works better if you let the chicken cool a little first.

What You’ll Need (AKA, My Grocery List + Some Rambles)

2 cooked chicken breasts, shredded or chopped (Leftover grilled or rotisserie chicken is fair game—my cousin swears by poached, but I dunno, I like the grilled flavor.)
1 can (15 oz) black beans, drained and rinsed (Pinto beans if you’re out of black—I’ve done it and survived.)
1 cup corn kernels, fresh, frozen, or canned (I sometimes just slice them off a cooked cob—messy but good.)
1 bell pepper, diced (Red, yellow, even orange. Green works, too, but my kids think it’s “too grassy.”)
1 cup cherry tomatoes, halved (Or just chop up a big tomato, whatever’s lurking in your kitchen.)
1/2 red onion, thinly sliced (White onion if that’s what you have; it’s not the end of the world.)
1 avocado, diced (If they’re ripe. If not, just skip it—no biggie.)
1-2 handfuls of lettuce or mixed greens (I’ve used spinach, Romaine, even that random spring mix that gets soggy in a day.)
1/2 cup shredded cheese (Cheddar, pepper jack, Cotija—my grandmother always insisted on cheddar, but honestly any version works fine.)
For the dressing:
- 3 tbsp olive oil
- 1 lime, juiced (Or half a lemon if, like me, you occasionally forget to buy limes.)
- 1 tbsp honey (Maple syrup works in a pinch.)
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
Optional extras: sliced jalapeño, tortilla chips, cilantro, Greek yogurt or sour cream

Let’s Get Cooking (Well, Mostly Assembling)

Prep Your Stuff: Chop the chicken, dice the veggies, and generally get everything ready to go. This is where I usually sneak a taste of the chicken—just to check, you know?
Beans & Corn: Rinse those beans really well or they’ll taste kind of… tinny? Throw them in a big bowl with the corn. If you’re using frozen corn, just run it under hot water to thaw. Easy.
Add the Veggies: Bell pepper, onion, tomatoes all go in. Don’t worry if your dicing skills aren’t chef-level. It all mixes up anyway.
Lettuce & Chicken: Throw in your greens and chicken. Give it a gentle toss. (This is my favorite part, mostly because it looks so colorful. Oh, and sometimes I eat a handful straight from the bowl. No shame.)
Cheese It Up: Sprinkle the cheese over the top. I always add a little extra because, well, cheese.
Mix the Dressing: In a small jar or bowl, shake or whisk together olive oil, lime juice, honey, cumin, paprika, salt, and pepper. Taste it! Sometimes I add more lime if it needs a kick.
Dress & Toss: Pour the dressing over the salad and toss everything together. (Don’t worry if it looks a bit weird at this stage—it always does, but somehow it comes together.)
Avocado & Extras: Top with diced avocado, jalapeño slices, cilantro, chips, or a dollop of yogurt if you like. Or skip what you don’t like.

Notes from My Kitchen (Where Chaos Reigns)

If your avocado is a bit underripe, try dicing it smaller—it still adds a bit of creaminess.
I once tried microwaving the beans and corn together to “save time”—honestly, it just made the beans weirdly mushy. So, don’t.
This salad bowl is just as good cold as at room temp. Maybe even better the next day (if it lasts that long—which, let’s be real, it probably won’t).

Variations I’ve Tried (Some Good, Some…Not)

I swapped grilled shrimp for chicken once—surprisingly great, but you need to season the shrimp well.
Used quinoa instead of lettuce—turned it more into a hearty bowl. My partner said, “Is this still salad?” I guess so?
Don’t add pineapple. I got a wild hair and thought it’d be fun, but my family revolted. Lesson learned.

Equipment? Don’t Sweat It

Honestly, a big mixing bowl is your best friend here. If you don’t have a salad spinner for the greens, just pat them dry with a tea towel. I used a mason jar for the dressing, but a mug and a fork will do if that’s what you have. No fancy tools required (although if you have one of those avocado slicer thingamajigs, more power to you).

How To Store (If You Don’t Eat It All Immediately)

Stick leftovers in an airtight container in the fridge. It’ll keep for a day or two, but the avocado might look a bit sad by tomorrow. Though honestly, in my house it never lasts more than a day! If you want to keep it fresher, store the dressing and avocado separately and add them right before eating.

Serving Suggestions (What I Like To Do)

I like to serve this in big bowls with a handful of tortilla chips stuck in the side. Sometimes, for a “fancier” dinner, I’ll set everything out and let people build their own bowls. My kids love that (plus, less work for me). And if you want to get really wild, drizzle on a bit of creamy cilantro dressing or try homemade taco seasoning in the dressing. Or both, why not?

If I Had To Give Pro Tips (Learned The Hard Way)

I once tried rushing the chicken shredding step and regretted it because I ended up with random chicken chunks that were, uh, less than appetizing. Take your time with that part.
Don’t overdress the salad—it’s tempting, but soggy lettuce is nobody’s idea of a good time.
Actually, I find it works better if you add the avocado on top after tossing, not before. It keeps things from getting mushy.

FAQ (People Actually Ask Me This Stuff!)

Can I make this ahead? Yup! Just keep the dressing and avocado separate until you’re ready to eat. Otherwise it can get a bit, uh, sad and brown.
What if I don’t eat dairy? Skip the cheese or try a non-dairy version. Sometimes I just leave it out and add extra avocado.
I hate cilantro. What now? No problem! Just leave it out or use parsley. Or nothing. The salad will survive, promise.
How spicy is it? That honestly depends on your jalapeño and how many seeds you use. Or just leave it out entirely (which I do when my mom is over—she’s not a spice fan).
Can I use a store-bought dressing? Sure, why not? I’ve thrown on a bit of ranch or even salsa in a pinch. It’s your salad now!

By the way, if you’re looking for other easy dinner ideas that don’t take hours, I found this Budget Bytes website super handy for inspiration. Anyway, hope you love this bowl as much as I do—let me know if you put your own spin on it!

Easy Zesty Southwest Chicken Salad Bowl