Description
A quick and flavorful Southwest Chicken Salad combining shredded chicken, fresh vegetables, and a zesty Greek yogurt dressing. Perfect for a healthy and satisfying meal ready in just 15 minutes.
Ingredients
Scale
Salad
- 2 cups cooked chicken breast, shredded
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Mixed greens for serving
Dressing
- 1/4 cup Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large bowl, mix together the shredded chicken, corn kernels, black beans, diced red bell pepper, diced avocado, finely chopped red onion, and chopped cilantro until well combined.
- Prepare Dressing: In a small bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, salt, and pepper until smooth and well blended, creating a creamy southwest-style dressing.
- Toss Salad: Pour the dressing over the chicken and vegetable mixture, then toss everything gently to ensure the dressing evenly coats all ingredients.
- Serve: Lay a bed of mixed greens on plates or a serving bowl and spoon the dressed chicken salad over the greens. Serve immediately for a fresh, vibrant meal.
Notes
- This salad can be made ahead by preparing the chicken and dressing separately and combining just before serving to keep avocado fresh.
- For extra heat, add some chopped jalapeño or a pinch of cayenne pepper to the dressing.
- If Greek yogurt is unavailable, sour cream or a dairy-free yogurt alternative can be used.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For a low-carb variation, omit the corn and black beans and add extra bell peppers or cucumber.
