Southwest Chicken Salad
A vibrant and nourishing high-protein salad featuring shredded chicken, black beans, corn, avocado, and lime, perfect for healthy lunches or meal prep.
Ingredients
For the Salad Base
- 2 cups shredded chicken Use tender, simple chicken or canned flaked chicken.
- ½ cup corn Can be fresh, frozen, or canned.
- ½ cup black beans Rinsed and drained for best flavor.
- ⅓ cup red bell pepper Finely diced for a burst of color.
- ¼ cup red onion Can substitute with green onions.
- ¼ cup fresh cilantro Roughly torn for fragrance.
- 1 small avocado Diced and added just before serving.
- Juice of 1 lime Freshly squeezed for brightness.
For the Dressing
- ½ cup Greek yogurt Can use mayo for extra creaminess.
- 1 teaspoon hot sauce or chipotle sauce For a gentle kick.
- ½ teaspoon cumin Adds warmth.
- ¼ teaspoon smoked paprika A whisper of fire.
- ½ teaspoon salt To taste.
- ¼ teaspoon black pepper To balance the flavors.
Instructions
Preparation
- Combine all the salad base ingredients except for the avocado and lime in a large mixing bowl.
- In a separate bowl, mix together the dressing ingredients until smooth.
- Pour the dressing over the salad base and toss gently to combine.
- Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Just before serving, add the diced avocado and squeeze fresh lime juice over the salad.
Notes
This salad keeps well in an airtight container for up to three days. Always add avocado and lime just before serving to maintain freshness.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 8gSugar: 2g