Description
This zesty southwest chicken salad combines shredded chicken, black beans, corn, and fresh vegetables with a creamy lime dressing. It makes a protein-rich lunch or light dinner.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- ⅓ cup shredded cheddar or Mexican blend cheese
- ½ cup Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Crushed tortilla chips or strips (optional garnish)
Instructions
- Prepare cooked chicken by shredding or dicing it into bite-size pieces.
- In a small bowl, whisk together Greek yogurt, lime juice, olive oil, cumin, chili powder, salt, and pepper until smooth.
- In a large mixing bowl, combine chicken, black beans, corn, red bell pepper, cherry tomatoes, red onion, avocado, and cilantro.
- Pour dressing over the salad and gently toss until evenly coated.
- Sprinkle with shredded cheese and top with crushed tortilla chips if using.
- Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
- Cook chicken to an internal temperature of 165°F for food safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American Southwest