Description
A vibrant and healthy Quick Southwest Chicken Salad that combines tender shredded chicken with fresh vegetables, black beans, and a zesty Greek yogurt dressing. Ready in just 15 minutes, this flavorful salad is perfect for a light lunch or dinner.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Mixed greens for serving
Dressing Ingredients
- 1/4 cup Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Combine the Salad Ingredients: In a large bowl, mix together the shredded chicken, corn kernels, rinsed black beans, diced red bell pepper, diced avocado, finely chopped red onion, and chopped cilantro until well combined.
- Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, lime juice, cumin, chili powder, salt, and pepper until smooth and creamy, forming the dressing for the salad.
- Toss the Salad: Pour the dressing over the chicken and vegetable mixture. Toss gently but thoroughly to ensure everything is evenly coated with the flavorful dressing.
- Serve: Arrange mixed greens on serving plates and spoon the dressed chicken salad over the top for a fresh and colorful presentation. Serve immediately for best taste.
Notes
- You can substitute canned corn with fresh or frozen corn kernels.
- For added crunch, consider adding tortilla strips or crushed tortilla chips when serving.
- Adjust the seasoning of the dressing to your taste, adding more lime juice for extra tanginess or more chili powder for heat.
- This salad is best consumed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- Use cooked chicken breast from rotisserie or leftover grilled chicken for convenience.
