Southwest Chicken Salad

4.37 from 36 votes

Tasty twist on a classic, this southwest chicken salad is made with creamy cilantro and lime avocado mayo and packed with veggies and bacon.

Prep Time15

Total Time15

Course: Dinner

Cuisine: Mexican

Keyword: chicken salad, quick, southwest chicken salad, summer

Servings:

4 medium boneless skinless chicken breasts about 24 ounces total cooked and cooled.
1 bell pepper
1 tomato
1/2 onions diced
2 tablespoons fresh cilantro
1/2 cup cooked bacon chopped
1/2 cup mayo
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon cumin
Juice from 1 lime
1 whole avocado diced

Shred the cooked chicken and place in a large bowl. You could also place the meat into a stand mixer with the paddle attachment for easy shredding.
Dice bell pepper, tomato, onion, cilantro, and bacon. Add to the shredded chicken.
Mix up avocado lime dressing by mixing the mayo, seasonings, and lime juice together. Pour over chicken and veggies, toss.
Gently fold in the avocado.
Serve and enjoy.

Choose an avocado that is not overly ripe so it keeps its shape.
If you are pinched for time, you could even use a pre-cooked rotisserie chicken.
Shred the chicken well. Add to a stand mixer with a paddle attachment.
Store in an air-tight container for up to 3 days.
If you are not a fan of cilantro just skip it.