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This Southwest Chicken and Black Bean Salad is bursting with flavor, thanks to black beans, crisp bell peppers, shredded cheddar cheese and grilled chicken.

Southwest Chicken and Black Bean Salad

Goodbye, sad salad. This vibrant Southwest Chicken and Black Bean Salad is bursting with flavor, makes meal prep a breeze, and stays fresh for days.

Course Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 464 kcal
Author BODi

Ingredients

  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh lemon juice
  • ½ tsp. lemon pepper
  • 4 tsp. extra-virgin olive oil
  • 2 cups / 340 g cooked black beans, drained, rinsed
  • 3 cups / 450 g sliced orange bell peppers
  • 3 cups / 450 g sliced red bell peppers
  • 1 cup / 115 g thinly sliced red onion
  • 2 cups / 360 g chopped tomatoes
  • 3 cups / 400 g cooked chicken breast, boneless, skinless, sliced
  • ½ cup / 55 g shredded sharp cheddar cheese
  • 1 cup / 15 g chopped fresh cilantro

Instructions

  1. To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend.

  2. Slowly add oil while whisking; mix well. Evenly divide dressing between four 32-oz. (945 ml) Mason jars. Set aside.

  3. Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars. 

  4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving. 

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Southwest Chicken and Black Bean Salad
Amount Per Serving (1 Serving)
Calories 464 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 101mg34%
Sodium 609mg26%
Carbohydrates 43g14%
Fiber 14g58%
Sugar 15g17%
Protein 42g84%
* Percent Daily Values are based on a 2000 calorie diet.