Save I threw this together on a sticky July afternoon when the kitchen felt too hot for anything complicated. I had leftover rotisserie chicken in the fridge, a few cans in the pantry, and a bunch of cilantro wilting on the counter. What started as a way to clean out the crisper turned into something I've made at least a dozen times since. It's bright, filling, and doesn't require turning on the stove unless you're cooking fresh chicken.
The first time I brought this to a backyard cookout, someone asked if I'd catered it. I laughed because I'd literally tossed it together in twenty minutes while my toddler napped. By the end of the night, the bowl was scraped clean and three people had texted me for the recipe. That's when I realized this wasn't just convenient, it was actually good.
Ingredients
- Shredded chicken breast: Rotisserie chicken is your best friend here. It's already seasoned and saves you from boiling or grilling anything.
- Black beans: Rinse them well or the salad gets murky and tastes too starchy.
- Sweet corn: Frozen corn works great if you let it thaw completely. Canned is fine too, just drain it really well.
- Cherry tomatoes: Quarter them so they release a little juice and help the dressing cling to everything.
- Red bell pepper: Adds sweetness and crunch. Yellow or orange peppers work just as well if that's what you have.
- Red onion: Dice it small so it doesn't overpower the other flavors. If you're sensitive to raw onion, soak the pieces in cold water for five minutes first.
- Jalapeño pepper: Seed it unless you want real heat. I usually leave in a few seeds for a gentle kick.
- Avocado: Add this last and fold it in gently or it turns into guacamole.
- Cilantro: If you're one of those people who thinks cilantro tastes like soap, use flat-leaf parsley instead.
- Olive oil: Use the good stuff. It's the base of the dressing and you'll taste it.
- Lime juice: Fresh lime juice makes a huge difference. Bottled stuff tastes flat in comparison.
- Red wine vinegar: Adds a subtle tang that balances the sweetness from the corn and honey.
- Honey: Just a teaspoon smooths out the acidity. Agave works if you want to keep it vegan.
- Cumin: This is what makes it taste Southwestern. Don't skip it.
- Smoked paprika: Gives a hint of campfire without any actual grilling.
- Chili powder: Adds warmth, not heat. It rounds out the spice blend.
Instructions
- Make the dressing:
- Whisk together the olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and black pepper in a small bowl until it's smooth and emulsified. Taste it. It should be tangy, a little smoky, and just barely sweet.
- Combine the base ingredients:
- In a large bowl, toss together the shredded chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro. Use your hands if it's easier, it's faster and more fun anyway.
- Dress the salad:
- Pour the dressing over everything and toss well so every piece gets coated. Don't be shy, really mix it up.
- Add the avocado:
- Fold in the diced avocado gently at the end. If you stir too hard it'll turn mushy and you'll lose that nice creamy contrast.
- Chill and serve:
- Let it sit in the fridge for fifteen to twenty minutes if you have time. The flavors blend together and it tastes way better cold. Serve it straight from the bowl, with chips, or stuffed into a wrap.
Save One evening I served this to my picky eater nephew who claimed he hated beans. He ate two bowls and asked if we could have it again the next day. Watching him go back for seconds reminded me that sometimes the simplest things are the ones that stick.
Make It Your Own
If you want to skip the chicken entirely, double the beans or toss in some cubed tofu. I've also swapped the chicken for grilled shrimp when I'm feeling fancy, and it's incredible. Add diced mango if you like a sweet contrast, or throw in roasted poblano peppers for a smoky depth. This recipe doesn't mind being tweaked.
How to Store and Serve
This keeps in the fridge for up to three days, though the avocado won't look as pretty after day one. If you're meal prepping, store the avocado separately and add it fresh each time. It's great cold straight from the container, or you can let it come to room temperature for about fifteen minutes before serving. I've even eaten it warm once after microwaving leftovers for thirty seconds, and honestly, it was still good.
What to Serve It With
I usually put out a bowl of tortilla chips and let people scoop it like a dip. It's also really good stuffed into flour tortillas with a handful of shredded cheese, or piled on top of mixed greens for a bigger salad. If you're serving it as a side, it pairs well with grilled anything, tacos, quesadillas, or even just rice and beans.
- Serve it with lime wedges on the side so people can add extra brightness if they want.
- A cold beer or a crisp white wine like Sauvignon Blanc goes perfectly with the citrus and spice.
- Leftover salad makes an excellent breakfast scrambled into eggs with a little cheese.
Save This salad has gotten me through hot summer nights, last-minute potlucks, and weeks when I just needed something easy that still felt like real food. I hope it does the same for you.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, omit the chicken and increase the amount of beans or add diced tofu for protein while keeping the same flavor profile.
- → What type of beans work best here?
Black beans are ideal due to their firm texture and rich flavor, but you can also use pinto or kidney beans as alternatives.
- → How do I prevent the avocado from mashing?
Fold in the diced avocado gently and add it last to maintain texture and prevent it from becoming mushy.
- → Can I prepare the dressing in advance?
Yes, whisk together the olive oil, lime juice, red wine vinegar, honey, and spices ahead of time and refrigerate until ready to use.
- → What dishes pair well with this salad?
It pairs nicely with grilled meats, tortilla chips as a dip, or served alongside light Mexican lagers or crisp white wines.
- → Is this dish gluten-free?
Yes, it contains no gluten ingredients but always check seasonings or store-bought items for hidden gluten.