Description
A vibrant and nutritious Southwest Chicken Salad packed with protein, fiber, and fresh flavors. This quick and easy recipe features shredded chicken, black beans, corn, and avocado, all tossed in a creamy, tangy Greek yogurt dressing infused with lime and cumin. Perfect for a light lunch or energizing meal in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken, shredded
- 1 cup black beans, rinsed
- 1 cup corn, canned or frozen
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, chopped
- 1/4 cup cilantro, chopped
Dressing Ingredients
- 1/2 cup Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the shredded chicken, rinsed black beans, corn, diced red bell pepper, diced avocado, chopped red onion, and chopped cilantro until evenly distributed.
- Prepare the Dressing: In a separate bowl, whisk together the Greek yogurt, fresh lime juice, ground cumin, salt, and pepper until smooth and well combined, creating a creamy and tangy dressing.
- Toss the Salad: Pour the prepared dressing over the mixed salad ingredients, then gently toss everything together to ensure all components are coated with the flavorful dressing without mashing the avocado.
- Serve or Chill: Serve the salad immediately for a fresh, vibrant dish or refrigerate for 30 minutes to allow flavors to meld and enjoy a chilled, refreshing version of this Southwest Chicken Salad.
Notes
- Use cooked chicken leftover from a previous meal or rotisserie chicken for convenience.
- For added spice, consider adding a pinch of cayenne pepper or chopped jalapeño to the dressing.
- If you prefer a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
- Leftovers can be stored covered in the refrigerator for up to 2 days.
- Serve with tortilla chips or over a bed of greens for a heartier meal.
