Description
A vibrant and flavorful Southwest Chicken Salad featuring shredded chicken, black beans, corn, fresh vegetables, and a zesty lime dressing, topped with creamy avocado and optional tortilla strips.
Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/3 cup shredded cheddar or Mexican blend cheese
- 1/4 cup sour cream or Greek yogurt (for the dressing)
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Optional: tortilla strips or crushed tortilla chips for crunch
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, diced bell pepper, red onion, avocado, cherry tomatoes, and fresh cilantro. Toss gently to combine.
- In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, olive oil, ground cumin, chili powder, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss everything together until well coated.
- Sprinkle the shredded cheese over the salad and top with tortilla strips or crushed tortilla chips, if desired.
- Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld together before serving.
Notes
- Grilled Chicken: For an extra smoky flavor, grill the chicken before shredding it and adding it to the salad.
- Spicy Kick: Add diced jalapeños or a drizzle of hot sauce for some heat.
- Vegan Option: Skip the chicken and cheese, and add more beans or a plant-based protein like tofu for a vegan version.
- Extra Veggies: Customize the salad by adding diced cucumber, roasted sweet potatoes, or zucchini.
- Storage: Store the salad in an airtight container for up to 2 days. Store the dressing separately to keep the vegetables crisp.
- Reheating: This salad is best served cold, but leftover chicken can be reheated if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if chicken is already cooked)
- Category: Salad
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 55mg
