Southwestern Chicken Salad

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Serves 8

An easy cold salad, perfect for week day lunches!


For Chicken

  • 3 pounds boneless, skinless chicken breast
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon black pepper

For the Dressing

  • 1/2 cup avocado oil mayo
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin

For the Add-Ins

  • 1 cup red bell pepper, finely diced
  • 1 cup red onion, finely diced
  • 1 cup canned black beans, drained and rinsed
  • 1 cup frozen corn, defrosted
  • 1 cup chopped cilantro
  • 1 package of prepared jicama tortillas or visit HERE for tips on how to make your own!


  1. Preheat oven to 350 degrees.
  2. Lightly grease a baking sheet.
  3. Rinse and pat dry chicken breasts, then place them on the greased baking sheet.
  4. Season with salt and pepper then bake for 30 minutes, then remove and let cool for at least 20 minutes.
  5. While chicken is baking, prepare the dressing by combining all of the ingredients in a medium bowl and whisking until smooth.
  6. Chop the chicken into one-inch pieces, then add to a large bowl with the vegetables, corn, beans, and cilantro. Pour the dressing over the chicken and vegetables and stir to combine.
  7. Load up your favorite tortilla vessel with chicken salad and ENJOY!


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