Description
This vibrant Mexican Chicken Salad combines shredded chicken, black beans, corn, avocado, cherry tomatoes, red onion, cheddar cheese, and fresh cilantro tossed in a creamy lime yogurt dressing. Perfect for a nutritious lunch, meal prep, or a refreshing summer meal, this salad offers a delightful mix of textures and bold flavors that are both satisfying and healthy.
Ingredients
Salad
- 3 cups cooked shredded chicken
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, diced
- 1 cup shredded cheddar cheese
- ¼ cup chopped cilantro
Dressing
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- Juice of 1 lime (about 2 tablespoons)
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the cooked shredded chicken, black beans, corn, diced avocado, halved cherry tomatoes, diced red onion, shredded cheddar cheese, and chopped cilantro. Gently toss to mix the ingredients evenly without mashing the avocado.
- Prepare the Dressing: In a separate smaller bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, chili powder, cumin, and a pinch of salt and pepper until smooth and well blended. Adjust seasoning as needed.
- Toss Salad with Dressing: Pour the creamy lime dressing over the salad ingredients. Gently toss everything together to coat all the components evenly with the dressing.
- Chill Before Serving: Cover the salad and refrigerate for at least 20 minutes before serving. This allows the flavors to meld and the salad to chill, enhancing taste and texture.
Notes
- For a handheld option, wrap the salad in warm tortillas to make delicious burritos or wraps.
- Add sliced jalapeños or a dash of hot sauce to the dressing if you prefer extra heat and spice.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-American
