High Protein Southwest Salad (Ready-to-Print Version)
A vibrant southwest salad with shredded chicken, fresh vegetables, and a tangy dressing, perfect for busy days.
# What You’ll Need:
→ Protein
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
→ Dressing
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 freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
Drain chicken, corn, and black beans. Finely dice red bell pepper and onion. Chop cilantro and dice 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 mixing bowl, combine shredded chicken, corn, black beans, diced bell pepper, onion, cilantro, and lime juice. Toss to mix evenly.
04 -
Pour the prepared dressing over the salad mixture and gently stir until all ingredients are evenly coated.
05 -
Fold diced avocado into the salad just before serving. Serve chilled as is, wrapped in tortillas, or alongside crispy tortilla chips.
# Handy Tips:
01 -
For a creamier dressing, increase the Greek yogurt or mayonnaise ratio according to preference.