Southwest Chicken Salad
Prep: 10Total: 11 minutes
Servings: 6 1x
Ingredients
Ingredients:
- 1 lb cooked chicken breast, cubed or shredded (about 3 cups)
- 1 cup black beans, rinsed & drained
- 1 cup corn
- ½ cup diced tomatoes
- ⅓ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
Dressing:
- ¾ cup greek yogurt (dairy free also works)
- 2 tablespoon lime juice
- 1 tablespoon olive oil
- ¾ teaspoon chili powder
- ½ teaspoon fine sea salt
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Prep the chicken: If not already done, cook and shred the chicken breast. Set aside.
- Mix the salad: Add the chicken, black beans, corn, tomatoes, onion, and cilantro to a large bowl. Mix everything together until combined.
- Make the dressing: In a small bowl or measuring cup, whisk together the Greek yogurt, lime juice, olive oil, chili powder, sea salt, paprika, cumin, garlic powder, and black pepper until smooth and creamy. Add more salt, pepper or chili powder as needed.
- Combine: Pour the dressing over the salad and toss until everything is well coated. Place in the refrigerator until chilled, about 30-60 minutes.
- Serve: Serve with crackers, tortilla chips, in a wrap, or over a fresh green salad!
Notes
- Cooking the chicken: The easiest way to prep the chicken is to season chicken breasts with salt and pepper and bake at 400°F for 20–25 minutes, or until cooked through. Leftover rotisserie chicken also works great. If you like to meal prep whole chickens, you can cook one in the slow cooker on LOW for 6–8 hours and use the leftovers for this salad.
- Let it chill: Refrigerate for 30–60 minutes before serving. The flavors deepen and the texture gets even better.
- Make it your own: Add diced avocado, jalapeño, a pinch of cayenne, or shredded cheese if you want extra richness or heat.
Find it online: https://coconutsandkettlebells.com/southwest-chicken-salad/