Description
A creamy and zesty Southwest Chicken Salad packed with protein and fresh flavors, perfect for a quick, healthy meal. This no-cook salad combines shredded chicken, fresh vegetables, and a tangy yogurt-lime dressing seasoned with chili powder and cumin.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken
- 1/2 cup canned corn, drained
- 1/2 cup black beans, rinsed and drained
- 1/2 red bell pepper, diced
- 1 avocado, diced
- 2 green onions, chopped
- 2 tablespoons chopped fresh cilantro
Dressing Ingredients
- 1/3 cup plain Greek yogurt (or mayo)
- Juice of 1 lime
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
Instructions
- Combine the Salad Ingredients: In a large bowl, mix together the shredded chicken, corn, black beans, diced red bell pepper, diced avocado, chopped green onions, and fresh cilantro until well blended.
- Prepare the Dressing: In a separate bowl, whisk together the plain Greek yogurt, lime juice, chili powder, cumin, salt, and pepper until the dressing is smooth and evenly mixed.
- Toss with Dressing: Pour the yogurt-lime dressing over the chicken and vegetable mixture, then toss gently but thoroughly to coat all ingredients evenly with the dressing.
- Serve the Salad: Chill the salad briefly if preferred, then serve it as is or alongside toast, wrapped in tortillas, over fresh salad greens, or paired with crunchy tortilla chips for a delicious meal.
Notes
- Use Greek yogurt for a healthier, protein-rich alternative to mayonnaise.
- If you prefer a spicier salad, add a pinch of cayenne pepper or hot sauce to the dressing.
- For a vegetarian option, substitute the chicken with grilled tofu or roasted chickpeas.
- Make sure to drain and rinse canned beans and corn well to reduce sodium content.
- This salad can be stored in the refrigerator for up to 2 days but is best eaten fresh due to the avocado.
