High Protein Southwest Chicken Salad (Ready-to-Print Version)
A vibrant mix of shredded chicken, black beans, corn, and fresh veggies with a tangy lime dressing.
# What You’ll Need:
→ Proteins
01 -
2 cups shredded rotisserie chicken (or 2 cans chicken, drained)
→ Vegetables & 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
→ Condiments & Spices
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 ground 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, whisk together 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 red bell pepper, onion, chopped cilantro, and lime juice.
04 -
Pour the prepared dressing over the salad mixture and stir gently until all ingredients are evenly coated.
05 -
Fold in the diced avocado just before serving to maintain freshness.
06 -
Serve chilled, either in bowls, wrapped in tortillas, or accompanied by crispy tortilla chips.
# Handy Tips:
01 -
For extra creaminess, use a 50/50 mix of mayonnaise and Greek yogurt in the dressing.