Description
This Quick Southwest Chicken Salad is a flavorful and satisfying dish that is perfect for a quick lunch or light dinner. Packed with protein and veggies, it’s a healthy and delicious option for any day of the week.
Ingredients
Salad:
- 2 cups cooked shredded or diced chicken (rotisserie works well)
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar cheese (optional)
Dressing:
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the chicken, black beans, corn, bell pepper, cherry tomatoes, red onion, avocado, cilantro, and cheddar cheese if using.
- Make the Dressing: In a small bowl, whisk together the sour cream or Greek yogurt, lime juice, olive oil, cumin, salt, and pepper.
- Combine and Toss: Pour the dressing over the salad and toss gently to coat all ingredients. Taste and adjust seasoning as needed.
- Serve: Serve immediately or chill for 30 minutes before serving.
Notes
- For a spicier version, add diced jalapeño or a few dashes of hot sauce to the dressing.
- This salad also works great as a wrap filling or taco stuffing.
- Swap sour cream for Greek yogurt for a lighter option.
