Description
This Southwest Chicken Salad bursts with vibrant flavors and colors, featuring shredded chicken, black beans, corn, red peppers, avocado, and a zesty cumin-lime dressing. It’s a quick, protein-packed meal perfect for lunches, light dinners, or meal prepping ahead of time.
Ingredients
Base:
- 2 cans chicken, drained and flaked OR 2 cups shredded rotisserie chicken
- 1/2 cup corn, canned or thawed from frozen
- 1/2 cup canned black beans, rinsed and drained
- 1/3 cup red bell pepper, finely diced
- 1/4 cup red onion or green onions, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small avocado, diced (add just before serving)
- Juice of 1 lime
Dressing:
- 1/2 cup mayo or Greek yogurt
- 1 tsp hot sauce or chipotle sauce
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Combine Ingredients: In a large bowl, mix together the shredded chicken, corn, black beans, red bell pepper, red or green onions, cilantro, and diced avocado. Add in the lime juice alongside the mayo or Greek yogurt, cumin, smoked paprika, salt, pepper, and hot sauce. Stir everything thoroughly until all ingredients are evenly coated and well combined.
- Chill (Optional): For enhanced flavor melding, cover the bowl and refrigerate the salad for about 15 minutes. This step is optional but recommended to allow the flavors to develop.
- Serve: Serve the salad as desired—perfect with tortilla chips, atop crostini, or wrapped in lettuce cups or tortillas for a lighter meal option.
Notes
- For more protein, use shredded rotisserie chicken instead of canned chicken.
- Add avocado just before serving to prevent browning.
- Can be served chilled or at room temperature depending on preference.
- Try it as a filling for wraps or tacos.
- Adjust the hot sauce quantity to control spice level.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
