Description
A vibrant and nutritious Quick Southwest Chicken Salad combining shredded chicken, black beans, corn, and fresh vegetables tossed with a zesty Greek yogurt dressing. Perfect for a light, protein-packed meal ready in just 15 minutes.
Ingredients
Scale
Main 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
- 1/4 cup Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Combine salad ingredients: In a large bowl, mix the shredded cooked chicken breast, corn kernels, 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 to create a flavorful Southwest-style dressing.
- Toss salad with dressing: Pour the prepared dressing over the chicken and vegetable mixture, tossing gently to ensure all ingredients are evenly coated.
- Serve over greens: Arrange a bed of mixed greens on serving plates and spoon the dressed chicken salad on top. Serve immediately for a fresh and tasty meal.
Notes
- For added crunch, consider topping the salad with crushed tortilla chips.
- Leftover salad can be stored in the refrigerator for up to 2 days but is best enjoyed fresh due to the avocado.
- Use low-fat Greek yogurt to reduce calories without sacrificing creaminess.
- Adjust chili powder and lime juice to taste for desired heat and tang.
- Serve with warm corn tortillas for a heartier meal option.
