Creamy Southwest Chicken Salad Recipe with Black Beans and Corn

Southwest chicken salad in a Tex Mex style bowl next to cilantro, crackers, and wooden spoon.

5 from 1 vote

Creamy Southwest Chicken Salad Recipe with Black Beans and Corn

This Southwest Chicken Salad Recipe with Black Beans and Corn is quick to prep, ultra-scoopable, and packed with smoky flavor, making it perfect for busy weeknights or easy entertaining. Made with chopped chicken, black beans, corn, bell pepper, and chipotle-lime dressing, it’s mixed in one bowl and chilled for bold flavor that holds up well on tortilla chips.

Prep Time15

Chill30

Total Time45

Course: Salad

Cuisine: Mexican, Southwest, Tex Mex

Servings:

Calories: 318kcal

Author: Jami Powell

Equipment

Large Mixing Bowl
Whisk
Spatula
Knife and cutting board
Mesh strainer

Ingredients

3 cups chopped cooked chicken rotisserie
⅓ cup Rotel tomatoes well drained
1 to 2 teaspoons chipotle peppers in adobo minced
½ cup black beans drained and rinsed
⅓ cup corn kernels drained and rinsed
¼ to ⅓ cups green bell pepper diced small
2 tablespoons finely diced red onion
¼ cup chopped fresh cilantro
½ cup mayonnaise
¼ cup sour cream or full-fat Greek yogurt
1 teaspoon chili powder
½ teaspoon ground cumin
juice of ½ to 1 lime to taste
salt to taste
⅓ cup shredded pepper jack cheese optional

Instructions

To prep, chop the chicken into small, uniform pieces. Drain the black beans, corn, and Rotel tomatoes thoroughly to remove excess moisture.
In a large bowl, whisk together the mayonnaise, sour cream, minced chipotle, chili powder, cumin, and lime juice until smooth. Season lightly with salt.
Add the chopped chicken, black beans, corn, green bell pepper, red onion, cilantro, and cheese, if using. Gently fold until evenly coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to develop and the mixture to firm before serving. Garnish with lime wedges, fresh cilantro, and a light dusting of chili powder.

Video

Notes

Cooking Notes

Chopping the chicken ensures proper binding. Always dry beans and drain Rotel thoroughly before mixing. Chill before serving for the best texture.

Tips for Best Results

Finely chop chicken for even distribution.
Drain and dry beans and corn before mixing.
Fold gently to avoid breaking down the texture.
Chill before serving so flavors develop and structure firms.

How to Know It’s Ready

The mixture should hold firmly on a tortilla chip without sliding. The texture should look thick and cohesive, not glossy or watery.

Nutrition