Save There's something about standing at a farmer's market in late summer, surrounded by the smell of just-picked corn and fresh cilantro bundles, that made me want to build something bright and substantial. I grabbed a rotisserie chicken on impulse, knowing it could be the foundation for something more interesting than the usual lunch bowl. This salad came together that afternoon—a mix of things I had and things I discovered I actually needed—and it became the kind of dish I make whenever people are coming over because it's honest, filling, and somehow always tastes like someone cared.
I remember bringing this to a potluck last June and watching people go back for thirds, picking through it like it was the most natural thing in the world. Someone asked if it was hard to make, and I realized I'd been so focused on chopping and mixing that I hadn't thought about it being difficult. The dressing came together in maybe two minutes, everything else was just assembly and a gentle toss. That's when it clicked—this is the kind of recipe that feels generous without demanding much from you.
Ingredients
- Cooked, shredded chicken (2 cups): Rotisserie is easiest, but if you poach your own, it stays tender and absorbs the dressing better—I learned this the hard way after buying pre-shredded once.
- Black beans (1 can, 15 oz / 425 g): Drain and rinse them thoroughly; this prevents the salad from turning into a murky soup by the time you serve it.
- Sweet corn (1 cup canned or frozen): I prefer frozen because it stays a little firmer, but honestly, fresh corn in summer makes this sing.
- Cherry tomatoes (1 cup, quartered): Use tomatoes that actually taste like tomatoes; this is not the place to settle.
- Red bell pepper (1, diced): The sweetness balances the heat and the lime—don't skip it just because you're in a hurry.
- Red onion (1/2 small, finely diced): Mincing it fine means the flavor spreads through every bite instead of lurking in chunks.
- Jalapeño pepper (1, seeded and minced, optional): I keep it in even when guests say they don't like spicy; the flavor is subtle and nobody ever complains.
- Avocado (1, diced): Add this last, after everything else is tossed, or you'll end up with guacamole instead of salad.
- Fresh cilantro (1/4 cup, chopped): If you hate cilantro, nobody's going to arrest you for leaving it out, but it really does tie the whole thing together.
- Extra virgin olive oil (3 tbsp): Good olive oil matters here because it's not hidden in a cooked dish—you taste it directly.
- Lime juice (2 tbsp, freshly squeezed): Fresh limes are non-negotiable; bottled tastes tired next to this.
- Red wine vinegar (1 tbsp): This adds a gentle depth that plain lime would miss on its own.
- Honey or agave (1 tsp): Just enough to round out the heat and the brightness without making it sweet.
- Ground cumin (1 tsp): Toast it lightly in a dry pan first if you have time; it becomes almost earthy.
- Smoked paprika (1/2 tsp): This is what makes people pause and ask what the secret ingredient is.
- Chili powder (1/2 tsp): The gentle kind, not the fire-breathing sort, unless that's your move.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Taste as you go; the lime juice already brings salt-like brightness, so be generous but careful.
Instructions
- Make the dressing first:
- Whisk together olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and black pepper in a small bowl. Do this before you cut anything else—it buys you time and lets the spices bloom while you're prepping.
- Combine the main salad:
- In your largest bowl, toss together the chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño if you're using it, and cilantro. Mix gently but thoroughly so everything is distributed, not clumped.
- Dress and coat:
- Pour the dressing over the salad and toss well—this is the moment where everything comes together, and you'll feel the flavors start to marry. Don't be shy with the toss; you want every piece touched by that dressing.
- Fold in the avocado:
- This is the most important part: add the diced avocado last and fold it in gently with a rubber spatula, trying not to mash the soft pieces. One broken avocado chunk spreads through the whole bowl, so go slow here.
- Chill and taste:
- Let it sit in the refrigerator for 15 to 20 minutes before serving if you can wait that long—the beans and vegetables will soften slightly and start absorbing the dressing. Taste it, adjust salt or lime juice if it needs it, and know that it's still good the next day.
- Serve your way:
- Eat it as a salad straight from the bowl, serve it as a dip with tortilla chips, or use it as a filling for wraps or lettuce cups. It's all correct.
Save I made this for a backyard dinner during a heatwave, and everybody just wanted to sit in the shade and eat salad straight from the big bowl with whatever utensil they could find. Nobody moved to the table. That's when I knew it had become something I'd make again and again, not because it's fancy, but because it feels right.
Why This Salad Works
It's built on the principle of contrast—fresh against cooked, soft against crisp, warm spices against cold lime brightness. The chicken gives you protein and substance, the beans add earthiness and fiber, and the vegetables keep everything light. The dressing ties it all together without drowning anything, which is the real trick most salads miss. You end up with something that feels complete without feeling heavy, and that's the kind of salad people actually want to eat.
Playing with Flavors
This is one of those recipes that doesn't mind improvisation. I've added grilled shrimp instead of chicken when I felt like it, stirred in diced mango for sweetness on days when I wanted something lighter, and roasted poblano peppers when I had them on hand. The base is strong enough that it can handle additions; you just need to keep the lime juice and spices as your anchor. Think of it less as a formula and more as a framework for whatever your kitchen has that day.
Serving and Storage
This salad is at its best when eaten the day it's made, while things are still relatively crisp and the dressing hasn't turned everything soft. If you're making it ahead—which is fine—keep the avocado separate in plastic wrap and add it just before serving. It keeps in a sealed container in the fridge for about two days, though the vegetables will soften and the beans will absorb more dressing, which some people love and others find too mushy.
- For meal prep, keep the dressing separate and dress it fresh each day if you can.
- Double the dressing if you're making extras; it never goes to waste and things always need a little more of it.
- Serve it cold straight from the fridge or let it sit out for 10 minutes if you like things less chilled—both ways are completely fine.
Save This salad taught me that the best recipes are the ones you make without thinking, the ones that become as natural as making a sandwich. It's honest food that tastes like someone cared but didn't struggle, and that's a rare thing.
Recipe Q&A
- → Can I make this salad vegetarian?
Yes, simply omit the shredded chicken and add more beans or tofu for extra protein and texture.
- → How should I store leftovers?
Keep the salad refrigerated in an airtight container and consume within 2 days for best freshness.
- → Is it possible to add a spicy kick?
Absolutely, including the jalapeño or increasing the chili powder will add a pleasant heat to the dish.
- → What sides pair well with this salad?
This salad complements grilled shrimp, tortilla chips, or fresh wraps for a balanced meal.
- → Can I prepare the dressing ahead of time?
Yes, whisk the dressing ingredients in advance and refrigerate. Pour over the salad just before serving.
- → Does this dish accommodate gluten-free diets?
Yes, all ingredients are naturally gluten-free. Just check any pre-prepared chicken seasoning to ensure it's free of gluten.