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Southwest Chicken Salad

A close-up of a bowl filled with Southwest chicken salad, featuring chunks of chicken, black beans, corn, tomatoes, and cilantro.
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A high-protein chicken salad with Southwest flavors, perfect for meal prep lunches.

Ingredients

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  • 2 cups cooked shredded chicken
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen or canned corn, drained
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro.
  2. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, cumin, and garlic powder.
  3. Pour the dressing over the chicken and vegetable mixture.
  4. Stir gently until all ingredients are well combined.
  5. Season with salt and pepper to taste.
  6. Serve immediately or refrigerate for later.

Notes

  • This salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper.
  • Serve on lettuce wraps, in sandwiches, or with tortilla chips.
  • This recipe is naturally gluten-free.

Nutrition

Find it online: https://cutcooktaste.com/southwest-chicken-salad/