Southwestern Chicken Salad
A vibrant and delicious salad that combines tender chicken, black beans, corn, and fresh vegetables with a creamy Greek yogurt dressing, embodying southwestern culinary traditions.
Ingredients
Salad Base
- 2 cups Shredded cooked chicken breast Cooked and shredded; can use rotisserie chicken.
- 1 can Canned black beans, rinsed and drained Enhances protein content.
- 1 cup Fire-roasted corn Adds sweetness and smokiness.
- 1 cup Diced bell pepper (red or yellow) For color and crunch.
Dressing
- 1 cup Greek yogurt Lighter alternative to traditional dressings.
- 1 teaspoon Chili powder Adds warm, spicy flavor.
- 1 teaspoon Ground cumin Contributes depth and earthiness.
- 1/2 teaspoon Salt To enhance flavors.
- 1/4 teaspoon Freshly ground black pepper Offers mild heat.
- 1 tablespoon Lime juice Brightens and balances flavors.
Garnish (optional)
- 1/4 cup Fresh cilantro Adds freshness.
Instructions
Preparation
- Prepare shredded chicken and place in a large mixing bowl.
- Add rinsed and drained black beans, fire-roasted corn, and diced bell pepper to the bowl.
Dressing
- In a separate bowl, combine Greek yogurt, chili powder, cumin, salt, and black pepper.
- Mix well and pour over the chicken and veggie mixture.
Combine
- Gently fold the dressing into the salad, ensuring everything is coated without mashing ingredients.
- Finish with a squeeze of lime juice and sprinkle cilantro if using.
Notes
Stores well in the fridge for up to three days. Adjust seasoning to taste as needed. Can be served over greens or as wraps.