Dense Southwestern Bean Chicken (Print Version)

Hearty Southwestern dish with black beans, shredded chicken, corn, and vibrant spices for a satisfying meal or side.

# Ingredient List:

→ Protein & Beans

01 - 2 cups cooked, shredded chicken breast (rotisserie or poached)
02 - 1 (15 oz) can black beans, drained and rinsed

→ Vegetables

03 - 1 cup canned or frozen sweet corn, drained and thawed
04 - 1 cup cherry tomatoes, quartered
05 - 1 red bell pepper, diced
06 - 1/2 small red onion, finely diced
07 - 1 jalapeño pepper, seeded and minced (optional)
08 - 1 avocado, diced
09 - 1/4 cup fresh cilantro, chopped

→ Dressing

10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons freshly squeezed lime juice
12 - 1 tablespoon red wine vinegar
13 - 1 teaspoon honey or agave syrup
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

# Recipe Steps:

01 - Whisk together olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and black pepper in a small bowl until combined.
02 - In a large mixing bowl, mix shredded chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño (if using), and cilantro.
03 - Pour the dressing over the salad ingredients and toss thoroughly to ensure even coating.
04 - Gently incorporate the diced avocado last to avoid bruising or mashing.
05 - Taste and adjust seasoning as needed. Refrigerate for 15 to 20 minutes to allow flavors to meld.
06 - Serve chilled as a salad, dip with tortilla chips, or as a filling for wraps.

# Expert Suggestions:

01 -
  • It's a one-bowl wonder that tastes better the longer it sits, so you can actually prep ahead without stress.
  • Protein-packed enough to be a real meal, light enough that you won't feel heavy afterward.
  • Works beautifully as a salad, a dip, a wrap filling, or even spooned over rice if you're feeling flexible.
02 -
  • The avocado is the last-minute addition for a reason—it browns and gets sad if it sits in the dressing for too long, so add it right before you serve unless you're eating it all immediately.
  • Don't skip the rinsing of the beans, and don't skip letting the dressing sit in the fridge for a bit—those two things are the difference between a salad that's mediocre and one that makes people ask for the recipe.
03 -
  • Make your dressing the night before and let the spices have time to fully dissolve and develop—it'll taste more integrated and intentional by the time you assemble the salad.
  • If you're prepping this for a gathering and worried about the avocado situation, tell your guests the salad is ready and just waiting for them to add their own avocado from the bowl you've left out—they'll appreciate the control, and it'll feel like a more interactive meal.
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