Description
A flavorful and healthy Southwest Chicken Salad that’s easy to make. Perfect for quick lunches, dinners, and meal prep. Packed with protein and fresh ingredients.
Ingredients
Scale
- 1.5 pounds cooked chicken (rotisserie chicken is a great shortcut, or poach and shred chicken breasts)
- 1 cup black beans, rinsed and drained
- 1 cup corn (frozen, canned, or fresh kernels)
- 1/2 cup finely diced red onion
- 1/2 cup finely diced bell pepper (any color, I often use red or yellow)
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons lime juice (from about 1–2 limes)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- 1. If you haven’t already, prepare your chicken. For rotisserie chicken, simply shred the meat. If poaching chicken breasts, simmer them until cooked through (about 15-20 minutes), let cool slightly, and then shred or dice.
- 2. In a large mixing bowl, combine the shredded chicken, rinsed black beans, corn, diced red onion, diced bell pepper, and chopped cilantro.
- 3. In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), lime juice, chili powder, cumin, and garlic powder. Season with salt and pepper to your liking.
- 4. Pour the dressing over the chicken and vegetable mixture.
- 5. Gently stir everything together until well combined, ensuring all ingredients are coated with the dressing.
Notes
Store any leftover chicken salad in an airtight container in the refrigerator. Consume within 3 to 4 days. This salad is best served cold or at room temperature and does not require reheating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300-350 per serving (depending on mayo/yogurt)
- Sugar: Approx. 4-6g per serving
- Sodium: Varies based on ingredients used
- Fat: Approx. 15-20g per serving
- Carbohydrates: Approx. 15-20g per serving
- Fiber: Approx. 4-6g per serving
- Protein: Approx. 25-30g per serving