Pin My neighbor knocked on the kitchen door one Saturday with a bag of corn from her garden, and I had rotisserie chicken warming on the counter. Within minutes, I'd tossed together this salad that somehow tasted like summer and felt substantial enough to be dinner. It became the dish I reach for when I want something that feels fresh but doesn't pretend to be light, and that actually sticks with you.
I made this for a potluck where everyone else brought casseroles, and it was the first thing gone. Someone asked if it was from a restaurant, and I remember feeling that small glow of pride while spooning more onto their plate. That's when I knew this salad was more than just convenient—it was actually something people wanted to eat.
Ingredients
- Shredded chicken breast (2 cups): Rotisserie saves time and brings a slightly smoky flavor that plain poached chicken can't match, though both work fine.
- Black beans (1 can, 15 oz): Rinsing them under cold water keeps the salad from getting muddy and thick.
- Sweet corn (1 cup): Frozen corn actually works better than fresh here because it's sweeter and won't water down the dressing.
- Cherry tomatoes (1 cup): Quartering them instead of halving keeps them from sliding around on your fork.
- Red bell pepper (1): The brightness matters—this is where the dish gets its visual confidence.
- Red onion (1/2 small): Finely diced so you get the sharpness without the bite that makes you hesitate.
- Jalapeño (1, optional): Seeds out means heat without punishment if your crowd isn't spice-forward.
- Avocado (1): Add it last and as late as possible, or it'll bruise into the beans.
- Fresh cilantro (1/4 cup): Don't skip this—it's what separates this from just being a bowl of stuff.
- Extra virgin olive oil (3 tbsp): The good kind matters because there's nowhere for mediocre oil to hide.
- Lime juice (2 tbsp): Fresh-squeezed, not the plastic bottle version that tastes like cleaning supplies.
- Red wine vinegar (1 tbsp): This gives the dressing backbone so the lime doesn't float by itself.
- Honey or agave (1 tsp): Just enough sweetness to round the corners of the spices.
- Ground cumin (1 tsp): Toast it in a dry pan first if you have thirty seconds—it wakes up.
- Smoked paprika (1/2 tsp): This is the secret note that makes people ask what's different about your salad.
- Chili powder (1/2 tsp): Use a good one, not the dusty tin from three years ago.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season as you taste, not as the recipe commands.
Instructions
- Build the dressing first:
- Whisk oil, lime juice, vinegar, and honey in a small bowl until they stop looking separated. Add cumin, paprika, chili powder, salt, and pepper, and whisk again until the spices are suspended and the whole thing smells like you're about to do something worthwhile.
- Gather everything into one bowl:
- Combine chicken, beans, corn, tomatoes, pepper, onion, jalapeño if using, and cilantro in a large mixing bowl. Don't overthink placement—this isn't a composed salad.
- Dress it and toss:
- Pour the dressing over everything and use two spoons or your hands to toss until every piece gets coated. You'll feel when it's right.
- Fold in the avocado gently:
- This is the only moment where you have to be careful, so add the avocado last and fold it in with a light hand. Mashed avocado tastes fine but looks like you got careless.
- Taste and adjust:
- Take a bite and decide if you need more salt, more lime, more heat. Trust what your mouth tells you.
- Chill and serve:
- Let it sit for fifteen to twenty minutes so the flavors start talking to each other. Serve as-is, with tortilla chips on the side, or piled into wraps.
Pin There's something about eating this salad outside on a warm evening that makes you feel less like you're eating and more like you're having an actual moment. The colors catch the light, the cilantro smells alive, and suddenly lunch feels like something worth pausing for.
When to Make This
This is the salad you make when you want something hearty enough to be the main event but light enough that you don't need to nap afterward. It's perfect for meal prep because it actually tastes better the next day, though the avocado will need to be added fresh. Summer picnics, weeknight dinners, bringing something to a potluck where everyone else is playing it safe—this works for all of it.
The Variations That Actually Work
I've made this with shrimp instead of chicken and loved it, especially with a squeeze of extra lime. Roasted poblano peppers instead of jalapeño brings a deeper, less sharp heat that some people prefer. For vegetarian versions, doubling the beans and adding diced mango creates something that still feels substantial and bright.
Flavor Building and Pairing
The secret to this salad is that the dressing does the heavy lifting—it's bold and balanced enough that simple ingredients become something more interesting. Serve it with something cold and crisp like a Sauvignon Blanc or a light Mexican lager that doesn't try to outshout the cilantro. You can also pile it into tortillas with a dollop of sour cream, or scatter tortilla chips on top if you want to make it something you can eat standing up.
- Make the dressing while your ingredients are still in the produce bag so everything comes together without waiting.
- If you're prepping ahead, keep the avocado separate and add it just before serving.
- Taste the dressing on a piece of tomato before it goes into the bowl—this is your chance to fix it.
Pin This salad is the kind of thing that makes people feel taken care of without being fussy about it. Make it often, and it'll become one of those dishes people specifically ask you to bring.
Recipe Q&A
- → Can I make this dish vegetarian?
Yes, simply omit the chicken and increase the amount of beans or add diced tofu for protein.
- → Is it better to use fresh or canned beans?
Canned beans are convenient and work well when rinsed and drained thoroughly, but freshly cooked beans offer a creamier texture.
- → What is the best way to prepare the dressing?
Whisk all dressing ingredients together until well combined to ensure balanced flavors before tossing with the salad components.
- → How long should the salad chill before serving?
Allow the salad to chill for 15–20 minutes to let flavors meld and enhance the overall taste experience.
- → Can this salad be served warm?
While usually served chilled, it can be enjoyed at room temperature, but avoid heating as it may alter the texture and freshness.
- → What are good pairings for this dish?
Try pairing with crisp white wines like Sauvignon Blanc or light Mexican lager for balanced refreshment.