Pin It I threw this together on a Sunday afternoon when I had leftover rotisserie chicken and a fridge full of odds and ends. The lime hit the cumin and suddenly my kitchen smelled like a taco stand. My neighbor knocked on the door just to ask what I was making. That's when I knew this wasn't just lunch, it was something I'd be making on repeat.
I brought this to a backyard potluck once and watched three people go back for thirds. One guy asked if I catered. I didn't have the heart to tell him it took me twenty minutes and I was watching TV the whole time. Sometimes the simplest things land the hardest.
Ingredients
- Cooked, shredded chicken breast: Rotisserie chicken is your best friend here, the seasoning adds depth you don't have to think about.
- Black beans: Rinse them well or the salad turns murky, I learned that the messy way.
- Sweet corn: Frozen works great, just thaw it under warm water and pat it dry so it doesn't water down the dressing.
- Cherry tomatoes: Quarter them small so every bite gets a little burst of juice.
- Red bell pepper: The sweetness balances the lime and keeps the whole thing from tasting too sharp.
- Red onion: Dice it fine, big chunks overpower everything else.
- Jalapeño pepper: Seed it unless you want heat that lingers, I leave some seeds in because I like the kick.
- Avocado: Add this last and fold gently, or you'll end up with guacamole salad instead.
- Fresh cilantro: If you hate cilantro, try flat leaf parsley, it won't taste the same but it'll still be good.
- Extra virgin olive oil: Use the good stuff, it's the backbone of the dressing.
- Lime juice: Fresh only, bottled lime juice tastes like regret.
- Red wine vinegar: Adds a little tang that makes everything brighter.
- Honey or agave syrup: Just enough to round out the acid without making it sweet.
- Ground cumin: This is the flavor that makes people ask what's in here.
- Smoked paprika: It adds a campfire warmth you can't get any other way.
- Chili powder: A little goes a long way, don't dump it in.
- Salt and black pepper: Taste as you go, every lime is different.
Instructions
- Make the dressing:
- Whisk together the olive oil, lime juice, vinegar, honey, cumin, smoked paprika, chili powder, salt, and pepper in a small bowl until it's smooth and emulsified. It should taste bold because it's coating a lot of ingredients.
- Combine the base:
- Toss the chicken, black beans, corn, tomatoes, bell pepper, onion, jalapeño, and cilantro in a large bowl. Use your hands if you want, it's faster and more fun.
- Dress and toss:
- Pour the dressing over everything and toss well so every piece gets coated. Don't be shy, really get in there.
- Add the avocado:
- Fold in the diced avocado gently at the end. If you toss it too hard it turns into mush.
- Chill and serve:
- Let it sit in the fridge for 15 to 20 minutes so the flavors can get to know each other. Serve it cold as a salad, with chips, or stuffed into a wrap.
Pin It My sister made this for her book club and texted me a photo of the empty bowl with the caption, They're asking for the recipe. I realized then that this wasn't just easy, it was reliable. The kind of thing you can make without thinking and still feel proud when people ask for seconds.
How to Store and Reheat
This keeps in an airtight container in the fridge for up to three days. The avocado will brown a little, but it still tastes fine. If you're meal prepping, leave the avocado out and add it fresh each day. You don't need to reheat it, it's actually better cold, but if you want it warm, microwave it for 30 seconds and stir.
Variations That Actually Work
Swap the chicken for grilled shrimp and you've got a coastal version that feels fancy. Add diced mango for sweetness, or throw in roasted poblano peppers if you want smokiness without heat. I've also made this vegetarian by doubling the beans and adding crumbled cotija cheese. It worked.
Serving Suggestions
I've served this a dozen different ways and they all worked. Pile it on butter lettuce leaves for a low carb option. Scoop it with tortilla chips like a chunky salsa. Stuff it into a burrito with rice and sour cream. Pair it with a cold Sauvignon Blanc or a light Mexican lager and you've got a meal people remember.
- Serve it over greens with a squeeze of extra lime for a full salad.
- Use it as a filling for quesadillas and grill until crispy.
- Top it with crumbled queso fresco and eat it straight from the bowl.
Pin It This is the kind of recipe that makes you look like you tried harder than you did. Keep it in your back pocket for when you need something fast, filling, and actually good.
Recipe FAQs
- → Can I make this salad vegetarian?
Yes, simply omit the shredded chicken and increase the amount of beans or add diced tofu for extra protein and texture.
- → What is the best way to prepare the dressing?
Whisk together olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and black pepper until well combined before tossing with the salad ingredients.
- → How should I store leftovers?
Keep leftovers covered in the refrigerator and consume within 2 days. To preserve avocado texture, consider adding it fresh before serving.
- → Can I substitute the chicken with seafood?
Yes, grilled shrimp makes a great alternative, adding a light and flavorful protein to complement the other ingredients.
- → Is it necessary to chill the salad before serving?
Chilling for 15–20 minutes allows the flavors to meld and enhances the overall taste, but it can also be served immediately if preferred.