Description
A vibrant and flavorful Southwest Chicken Salad combining tender shredded chicken, fresh vegetables, black beans, and a zesty creamy dressing with lime and chili spices, perfect for a healthy and refreshing meal served chilled.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup black beans, rinsed and drained
- 1 cup corn, thawed or drained
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare Chicken: Shred or dice the cooked chicken into bite-sized pieces to ensure easy mixing and eating.
- Chop Vegetables: Dice the red bell pepper, halve the cherry tomatoes, finely chop the red onion and cilantro, and cube the avocado to create a colorful vegetable medley.
- Make Dressing: In a bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth and well-combined for a creamy and flavorful dressing.
- Combine Ingredients: In a large mixing bowl, combine the shredded chicken, black beans, corn, and prepared vegetables evenly.
- Toss Salad: Pour the dressing over the chicken and vegetable mixture, then gently toss all ingredients to coat everything evenly without smashing the avocado.
- Chill: Refrigerate the salad for at least 30 minutes to allow flavors to meld and serve chilled for best taste.
Notes
- Use cooked chicken from leftovers or rotisserie for convenience.
- Adjust lime juice and chili powder according to preferred tanginess and spice level.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use vegan mayonnaise.
- Serve with tortilla chips or as a filling for wraps.
- Chilling the salad improves flavor melding and texture.
