Description
This Southwest Chicken Salad combines shredded chicken, black beans, and fresh veggies for an explosion of flavor. It’s a quick, healthy meal made with simple ingredients, perfect for lunch or dinner!
Ingredients
Scale
- 2 cans chicken, drained and flaked or 2 cups shredded rotisserie chicken
- 1/2 cup corn, canned or thawed from frozen
- 1/2 cup canned black beans, rinsed and drained
- 1/3 cup red bell pepper, finely diced
- 1/4 cup red onion or green onions, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small avocado, diced (add just before serving)
- juice of 1 lime
- 1/2 cup mayo or greek yogurt
- 1 tsp hot sauce or chipotle sauce
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- In a large bowl, combine the chicken, corn, black beans, red bell pepper, onion, cilantro, cumin, smoked paprika, salt, pepper, and lime juice.
- Add the mayo or Greek yogurt and hot sauce, and mix well to ensure everything is evenly coated.
- Gently fold in the diced avocado just before serving to keep it fresh and vibrant.
- For enhanced flavor, refrigerate for 15 minutes if you have the time; this step is optional.
- Serve the salad as is, or with tortilla chips, on crostini, or wrapped in lettuce or tortillas.
Notes
Using fresh ingredients enhances the flavor and texture of the salad.
Feel free to adjust the level of spiciness by modifying the amount of hot sauce used.
This salad can be stored in the refrigerator for up to 2 days, but it’s best enjoyed fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 45mg