Healthy Southwest Chicken Salad (Ready-to-Print Version)
A fresh mix of shredded chicken, black beans, corn, veggies, and a zesty lime dressing.
# What You’ll Need:
→ Protein
01 -
2 cups shredded rotisserie chicken (or 2 cans chicken, drained)
→ Vegetables and Legumes
02 -
½ cup corn (canned, fresh, or thawed frozen)
03 -
½ cup black beans, rinsed and drained
04 -
⅓ cup red bell pepper, finely diced
05 -
¼ cup red or green onion, finely diced
06 -
¼ cup fresh cilantro, chopped
07 -
1 small avocado, diced
→ Dressing and Flavorings
08 -
Juice of 1 lime
09 -
½ cup mayonnaise or Greek yogurt (or a mix of both)
10 -
1 teaspoon hot sauce or chipotle sauce
11 -
½ teaspoon ground cumin
12 -
¼ teaspoon smoked paprika
13 -
Salt and black pepper, to taste
# Step-by-Step Guide:
01 -
Drain chicken, corn, and black beans. Dice red bell pepper, onion, and avocado into bite-sized pieces.
02 -
In a small bowl, combine mayonnaise or Greek yogurt, hot sauce, ground cumin, smoked paprika, salt, and pepper. Adjust seasoning to taste.
03 -
In a large bowl, mix shredded chicken, corn, black beans, diced bell pepper, onion, cilantro, and lime juice.
04 -
Pour the dressing over the salad mixture and gently toss until evenly coated.
05 -
Fold in diced avocado just before serving to preserve texture.
06 -
Serve the salad chilled, either in bowls, wrapped in tortillas, or accompanied by crispy tortilla chips.
# Handy Tips:
01 -
For extra flavor, let the salad chill for 15 minutes before serving to allow the dressing to meld.