Description
A creamy and comforting Southwestern Chicken Salad that’s quick and nutritious, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 cup Greek yogurt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup fire-roasted corn (canned or frozen)
- 1 bell pepper, diced
- Salt and pepper, to taste
- Juice of 1 fresh lime
- Chopped cilantro (optional, for garnish)
Instructions
- In a large bowl, combine the shredded chicken, Greek yogurt, cumin, chili powder, black beans, corn, and bell pepper.
- Mix well until all ingredients are nicely coated in the creamy yogurt.
- Season with salt, pepper, and lime juice to taste — don’t skip the lime, it brightens everything up!
- If desired, stir in some chopped cilantro for an extra pop of freshness.
- Serve immediately or store in the refrigerator for meal prep — it tastes even better after the flavors have melded!
Notes
This salad stores well in the fridge for up to 3-4 days. Keep lime juice and cilantro separate until serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 340mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg