Description
A vibrant and flavorful Southwestern Chicken Salad featuring tender shredded chicken, roasted corn, crisp vegetables, and a creamy yogurt-based dressing. Packed with smoky spices and fresh lime, this salad is perfect for lunch, dinner, or family gatherings.
Ingredients
2 cups cooked and shredded chicken breast
1/2 cup plain Greek yogurt
1/4 cup lime juice
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
1 cup fire-roasted corn (canned or fresh)
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup shredded red cabbage
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1 can (15 oz) black beans, rinsed and drained
Optional: 1/4 cup crushed tortilla chips for garnish
Optional: 2 tablespoons chopped avocado for serving
Instructions
In a small bowl, whisk together Greek yogurt, lime juice, olive oil, chili powder, cumin, smoked paprika, and cayenne pepper to create the dressing.
In a large bowl, combine shredded chicken, fire-roasted corn, red and green bell peppers, shredded cabbage, red onion, and black beans.
Pour the yogurt-based dressing over the chicken and vegetable mixture. Gently toss to coat everything evenly.
Stir in chopped cilantro.
For best results, let the salad sit for 10-15 minutes to allow the flavors to meld.
Serve chilled or at room temperature. Optionally, garnish with crushed tortilla chips and avocado slices.
Notes
The chicken can be pre-cooked and refrigerated for meal prepping.
For a vegan option, substitute chicken with grilled chickpeas and use vegan yogurt.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg