Southwest Chicken Salad (Printer-Friendly Version)
A colorful chicken salad with black beans, corn, diced veggies, and a creamy, tangy dressing for quick meals.
# What You'll Need:
→ Protein
01 -
2 cups shredded rotisserie chicken
→ Vegetables & Legumes
02 -
½ cup corn (canned, fresh, or thawed frozen)
03 -
½ cup black beans, rinsed and drained
04 -
⅓ cup red bell pepper, finely diced
05 -
¼ cup red or green onion, finely diced
06 -
¼ cup fresh cilantro, chopped
07 -
1 small avocado, diced
→ Dressings & Condiments
08 -
Juice of 1 lime
09 -
½ cup mayonnaise or Greek yogurt, or a combination of both
10 -
1 teaspoon hot sauce or chipotle sauce
11 -
½ teaspoon ground cumin
12 -
¼ teaspoon smoked paprika
13 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
Drain chicken, corn, and black beans. Finely dice red bell pepper, onion, and chop cilantro. Dice avocado into bite-sized pieces.
02 -
In a small bowl, mix mayonnaise or Greek yogurt with hot sauce, cumin, smoked paprika, salt, and pepper. Adjust seasoning to taste.
03 -
In a large bowl, combine shredded chicken, corn, black beans, red bell pepper, onion, cilantro, and lime juice. Toss gently.
04 -
Pour the dressing over the salad mixture and toss lightly until evenly coated.
05 -
Fold in diced avocado just prior to serving to maintain freshness.
06 -
Serve chilled in individual bowls, wrapped in tortillas, or alongside crispy tortilla chips.
# Additional Tips:
01 -
Use fresh lime juice for the best flavor and add avocado at the end to avoid browning.