Description

This Southwest Chicken Salad is a zesty, protein-packed, and refreshing dish perfect for summer lunches, family picnics, or quick weeknight dinners. Made with tender shredded chicken, sweet corn, hearty black beans, and a creamy lime dressing, it delivers bold flavors in every bite. With over 20 grams of protein per serving, this salad is satisfying on its own, delicious in wraps, or as a topping for leafy greens.

Ingredients

Scale

3 cups cooked shredded chicken (rotisserie or boiled)
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1 avocado, diced
¼ cup red onion, finely chopped
½ cup Greek yogurt (or mayo)
2 tbsp lime juice
1 tsp chili powder
½ tsp cumin
Salt & pepper, to taste

Fresh cilantro, chopped, for garnish

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Instructions

In a large mixing bowl, combine shredded chicken, beans, corn, bell pepper, avocado, and red onion.
In a small bowl, whisk together Greek yogurt, lime juice, chili powder, cumin, salt, and pepper.
Pour the dressing over the chicken mixture and toss until well coated.
Garnish with fresh cilantro and a sprinkle of paprika if desired.

Serve immediately with bread, in wraps, or over a salad.

Notes

Swap Greek yogurt for sour cream or mayonnaise for a richer flavor

Add jalapeños or hot sauce for a spicier kick

Store in an airtight container in the fridge for up to 3 days