Description
This Quick Southwest Chicken Salad is a flavorful and satisfying dish that can be whipped up in no time. Packed with protein and veggies, it’s perfect for a quick lunch or dinner.
Ingredients
Scale
Salad:
- 2 cups cooked chicken breast, diced or shredded
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 red bell pepper, diced
- 1 avocado, diced
- ¼ cup red onion, finely chopped
- ½ cup shredded cheddar or pepper jack cheese
- ¼ cup fresh cilantro, chopped
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons sour cream or Greek yogurt
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the chicken, black beans, corn, bell pepper, avocado, onion, cheese, and cilantro.
- Prepare Dressing: In a small bowl, whisk together olive oil, lime juice, sour cream, chili powder, cumin, smoked paprika, salt, and pepper until well combined.
- Toss Salad: Pour the dressing over the salad mixture and gently toss to coat all ingredients.
- Serve: Enjoy immediately or refrigerate for 30 minutes to enhance the flavors.
Notes
- Rotisserie chicken can be a time-saving option for this recipe.
- For added crunch, consider topping the salad with crushed tortilla chips.
- This salad can also be used as a filling for wraps or served over mixed greens for a lighter meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Southwestern, Mexican-Inspired
Nutrition
- Serving Size: About 1½ cups
- Calories: 320
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 70 mg
