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Southwest Quinoa Salad with Rotisserie Chicken and Creamy Lime Dressing

This Southwest Quinoa Salad is one of those "toss it all in a bowl and go" kind of meals that somehow still feels fresh, balanced, and put together. It’s perfect for busy weeknights when you want something hearty but not heavy, and it makes excellent leftovers (if there are any!). The creamy lime dressing pulls everything together with a bright, tangy zip, and using rotisserie chicken keeps things extra easy. Great for meal prep, family dinners, or even picnics!
Prep Time20 minutes
Cook Time5 minutes
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: chicken recipe, salad
Servings: 4
Author: Ruthy Kirwan

Ingredients

For the salad:

  • 1 cup uncooked quinoa and your choice of seasoning
  • 2 cups shredded rotisserie chicken
  • 10 ounces cooked black beans
  • 1 ½ cup cooked corn
  • 1 red bell pepper diced
  • 2 heads romaine lettuce chopped
  • 1 small red onion diced
  • 2 tablespoons chopped cilantro
  • 1 avocado sliced

For the dressing:

  • ½ cup plain Greek yogurt or sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon ground garlic
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • Salt and pepper to taste

Instructions

Prep Ahead:

  • Rinse quinoa under cold water.
  • In a pot, combine quinoa and your choice of seasonings with 2 cups water, bring to a boil, then reduce heat and simmer, covered, for ~15 minutes or until fluffy.
  • Let cool, then transfer to a sealed container and store for up to one week.
  • In a small bowl or jar, whisk together Greek yogurt, mayo, lime juice and zest, olive oil, honey, garlic powder, chili powder, cumin, salt, and pepper.
  • Taste and adjust seasoning as needed.
  • Transfer to a sealed container and store in the fridge for up to 5 days.

Prepare From Prepped:

  • In a large bowl, combine cooked quinoa, shredded chicken, black beans, corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
  • Drizzle with the Creamy Lime Dressing and serve

Make From Fresh:

  • Make the quinoa by following Steps 1-2 in “Prep Ahead”
  • Make the dressing by following Steps 4-5 in “Prep Ahead”
  • In a large bowl, combine cooked quinoa, shredded chicken, black beans, corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
  • Drizzle with the Creamy Lime Dressing and serve