High Protein Southwest Chicken Salad Recipe
A quick and protein-packed Southwest Chicken Salad featuring shredded chicken, black beans, corn, fresh vegetables, and a zesty spiced dressing made with mayo or Greek yogurt. Perfect for a light, flavorful meal served chilled, ideal for wraps or with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
- Diet: Low Fat
Ingredients
Salad Ingredients
- 2 cups shredded rotisserie chicken or 2 cans chicken, drained
- ½ cup corn (canned, fresh, or thawed frozen)
- ½ cup black beans, rinsed and drained
- ⅓ cup red bell pepper, finely diced
- ¼ cup red or green onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 small avocado, diced
- Juice of 1 lime
Dressing Ingredients
- ½ cup mayo or Greek yogurt (or half and half)
- 1 tsp hot sauce or chipotle sauce
- ½ tsp cumin
- ¼ tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Prep all ingredients: Drain the chicken, corn, and black beans thoroughly. Finely dice the red bell pepper and onion, chop the cilantro, and dice the avocado. Ensure all ingredients are ready to combine.
- Make the dressing: In a small bowl, whisk together mayo or Greek yogurt, hot sauce, cumin, smoked paprika, salt, and pepper. Adjust seasoning by tasting and adding more spices as desired.
- Combine salad base: In a large mixing bowl, add shredded chicken, corn, black beans, diced bell pepper, diced onion, chopped cilantro, and lime juice. Mix gently to combine all components evenly.
- Add the dressing: Pour the prepared dressing over the mixed salad ingredients. Stir thoroughly until everything is evenly coated with the dressing, enhancing flavors throughout.
- Fold in avocado: Just before serving, gently fold the diced avocado into the salad to keep it fresh and creamy without mashing it.
- Serve: Serve the salad chilled, either in bowls, wrapped in tortillas, or paired with crunchy tortilla chips for a satisfying meal.
Notes
- Use shredded rotisserie chicken for convenience or canned chicken as an alternative.
- Adjust the amount of hot sauce depending on your preferred spice level.
- The salad can be made a few hours ahead; fold in avocado right before serving to prevent browning.
- For a lighter version, substitute mayo with Greek yogurt completely.
- Serve with tortilla chips or in wraps for a versatile meal.
