Description
A vibrant, protein‑packed chicken salad with Southwest flair—tender chicken, black beans, corn, red bell pepper, avocado and fresh veggies, tossed in a creamy, zesty yogurt‑mayonnaise dressing.
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth.
- In a large bowl, combine chicken, black beans, corn, red bell pepper, cherry tomatoes, avocado, red onion, and cilantro.
- Pour the dressing over the salad ingredients; gently toss until everything is lightly coated.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.
Notes
- For best texture, mix avocado in just before serving to avoid browning.
- Store dressing separately if prepping ahead to keep salad fresh.
- Substitute sour cream for Greek yogurt, use shredded cheese, or add tortilla strips for extra flavor and crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: approximately 350 kcal
- Sugar: approximate – not specified
- Sodium: about 600 mg per serving
- Fat: moderate (from avocado, mayo, yogurt)
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: not specified
- Fiber: not specified
- Protein: approximate 30 g per serving
- Cholesterol: not specified
