Save I threw this together on a Sunday afternoon when the farmer's market haul was too good to ignore and I had a rotisserie chicken sitting in the fridge. The kitchen smelled like cumin and lime before I even tasted it. My sister stopped by, saw the bowl, and we ended up eating it straight with chips instead of plating it properly. Sometimes the best meals are the ones that break your dinner plan completely.
I made a double batch for a backyard cookout once and watched it disappear faster than the burgers. People kept coming back with tortilla chips, then switching to forks when they realized it was more than just dip. One friend asked if I'd brought Cowboy Caviar, and I told her it was basically that with actual protein in it.
Ingredients
- Cooked, shredded chicken breast: Rotisserie chicken is your shortcut here, but poached chicken breasts work beautifully if you have ten extra minutes and want control over the seasoning.
- Black beans: Rinse them well or the salad turns murky, I learned that the messy way the first time.
- Sweet corn: Frozen corn tastes just as good as fresh if you let it thaw completely and pat it dry so it doesn't water down the dressing.
- Cherry tomatoes: Quartering them instead of halving makes every forkful more balanced, and they release just enough juice to marry with the dressing.
- Red bell pepper: The sweetness cuts through the lime and spice, plus the color makes everything look alive.
- Red onion: Dice it small and if it's too sharp, soak it in cold water for five minutes before adding it in.
- Jalapeño pepper: Seeding it keeps the flavor without the fire, but leave a few seeds if you like things lively.
- Avocado: Add this last and fold gently, it turns creamy without turning into mush if you're careful.
- Fresh cilantro: Some people hate it, I know, but it makes the whole thing taste like summer to me.
- Extra virgin olive oil: The base of the dressing, fruity and smooth enough to let the spices shine.
- Lime juice: Freshly squeezed is worth it, bottled lime juice tastes flat next to the real thing.
- Red wine vinegar: It adds a sharpness that lime alone can't quite reach.
- Honey or agave syrup: Just enough sweetness to balance the acid and spice without making it taste like dessert.
- Ground cumin: This is the warm, earthy backbone of the whole dish.
- Smoked paprika: It adds a hint of campfire without any actual heat.
- Chili powder: A little goes a long way, taste your dressing before you add more.
- Salt and black pepper: Season to your own taste, every batch needs a slightly different amount depending on your beans and chicken.
Instructions
- Make the dressing:
- Whisk together 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 now, this is your chance to adjust before it meets the salad.
- Combine the base ingredients:
- In a large bowl, toss together shredded chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño if using, and cilantro. Make sure everything is spread evenly so no one bite is all beans or all chicken.
- Dress the salad:
- Pour the dressing over the salad and toss well, using your hands or two big spoons to coat everything. You want every piece glistening just a little.
- Add the avocado:
- Fold in the diced avocado gently at the very end, treating it like you're tucking in something fragile. It'll stay in chunks this way instead of turning the whole thing green.
- Chill and serve:
- Taste and add more salt, lime, or heat if it needs it, then chill for 15 to 20 minutes before serving. The flavors pull together beautifully once they've had a chance to sit.
Save There was a night I served this in big flour tortillas with a little cheese and called it dinner, and my partner said it tasted like vacation. I'm not sure which vacation he meant, but I didn't ask. It's become one of those recipes I turn to when I want something filling and bright without thinking too hard.
How to Make It Your Own
Skip the chicken entirely and double the black beans, or add cubed tofu if you want it vegetarian. I've also stirred in diced mango when I had one going soft on the counter, and the sweetness against the lime was unreal. Grilled shrimp works beautifully too, especially if you toss it in a little chili powder before it hits the pan.
Serving Suggestions
This works as a side next to grilled anything, or pile it into a bowl and eat it like a grain bowl without the grains. I've served it with tortilla chips as a dip, stuffed it into wraps for lunch, and even spooned it over greasy nachos when I wanted something a little less guilty. It's flexible like that.
Storage and Make Ahead Tips
The salad keeps in the fridge for up to three days, and honestly tastes better on day two when everything has marinated together. Just hold off on adding the avocado until you're ready to serve if you're making it ahead. Store it in an airtight container and give it a quick stir before serving, sometimes the dressing settles at the bottom.
- If the salad seems dry after sitting, add a splash more lime juice and olive oil before serving.
- You can prep all the vegetables the night before and store them separately, then toss everything together the day of.
- Freeze leftover portions without the avocado, it reheats surprisingly well for a cold salad.
Save This salad has gotten me through hot summer nights when turning on the stove felt impossible and potlucks where I needed to look like I tried. I hope it does the same for you.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, simply omit the shredded chicken and increase the quantity of beans or add tofu for additional protein.
- → What type of beans work best here?
Black beans are preferred for their rich texture and flavor, but pinto or kidney beans can also complement this dish well.
- → How do I prevent the avocado from mashing?
Fold diced avocado into the salad gently at the end to keep its shape and creamy texture intact.
- → Can this be served warm?
While typically served chilled, this salad can be slightly warmed; however, it’s best enjoyed cool to preserve freshness.
- → What are good beverage pairings for this dish?
Light wines such as Sauvignon Blanc or a crisp Mexican lager pair excellently with the vibrant southwestern flavors.