Description

This Quick Southwest Chicken Salad is a vibrant, protein-packed dish featuring shredded chicken breast mixed with fresh vegetables, black beans, and corn, all tossed in a zesty Greek yogurt dressing with lime and Southwest spices. Perfect for a light, refreshing lunch or dinner, it combines wholesome ingredients without any cooking required beyond preparing the chicken, making it an easy and nutritious meal.

Ingredients

Salad Ingredients

2 cups cooked chicken breast, shredded
1 cup corn kernels
1 cup black beans, rinsed and drained
1 red bell pepper, diced
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
Mixed greens for serving

Dressing

1/4 cup Greek yogurt
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste

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Instructions

Combine ingredients: In a large bowl, add the shredded chicken, corn kernels, rinsed black beans, diced red bell pepper, diced avocado, finely chopped red onion, and chopped cilantro. Mix gently to distribute the ingredients evenly.
Prepare dressing: In a small bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, salt, and pepper until the dressing is smooth and well combined.
Toss salad: Pour the prepared dressing over the chicken and vegetable mixture. Toss everything together carefully to coat all the salad ingredients with the flavorful dressing.
Serve: Arrange a bed of mixed greens on serving plates and spoon the dressed chicken salad on top. Serve immediately for the freshest flavor.

Notes

Use cooked chicken breast prepared ahead, such as rotisserie or grilled chicken.
Rinse canned black beans well to remove excess sodium.
For added heat, sprinkle some jalapeño or hot sauce into the dressing.
Substitute Greek yogurt with sour cream if preferred.
Serve with tortilla chips for a Tex-Mex twist.