High-Protein Southwest Chicken Salad
A vibrant and flavorful Southwest Chicken Salad that's easy to make and packed with protein, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
- 1 cup black beans, drained and rinsed Canned black beans work well.
- 1 cup fire-roasted corn Fresh or frozen corn can be used.
- 1 medium bell pepper, diced Any color bell pepper can be used.
Dressing
- 1/2 cup Greek yogurt Can substitute with sour cream or dairy-free yogurt.
- 1 tablespoon lime juice Fresh lime juice is preferred for flavor.
- 1 teaspoon chili powder Adjust based on desired heat level.
- 1 teaspoon cumin
- to taste Salt and pepper
Garnish
- to taste Fresh cilantro Optional for garnish.
Instructions
Preparation
- In a large bowl, combine shredded chicken, black beans, corn, and diced bell pepper.
- In a separate bowl, mix together Greek yogurt, lime juice, chili powder, cumin, salt, and pepper.
- Pour the yogurt mixture over the chicken mixture and stir until well combined.
- Serve immediately or pop it in the fridge for meal prep. Garnish with fresh cilantro if desired.
Notes
This salad keeps well in the refrigerator for up to 3 days. It's recommended to store in an airtight container and avoid freezing to prevent mushiness. Pro tip: let it chill for a few minutes before serving to enhance the flavors.