Name: Southwest Chicken Salad (20g Protein) Recipe
Prep time: 10 min
Total time: PT-490153H16M38S
Cuisine: Southwestern
Ingredients: 2 cans chicken (drained and flaked) OR 2 cups shredded rotisserie chicken; 1/2 cup corn (canned or thawed from frozen); 1/2 cup canned black beans (rinsed and drained); 1/3 cup red bell pepper (finely diced); 1/4 cup red onion or green onions (finely diced); 1/4 cup fresh cilantro (chopped); 1 small avocado (diced, add just before serving); Juice of 1 lime; 1/2 cup mayo or Greek yogurt; 1 tsp hot sauce or chipotle sauce; 1/2 tsp cumin; 1/4 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp pepper

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Introduction

This Southwest Chicken Salad is a protein-packed, flavorful dish perfect for a quick lunch or light dinner. It combines tender chicken with fresh veggies and a zesty dressing for a satisfying, healthy meal.

A white bowl filled with a creamy mixture that looks like shredded chicken, black beans, yellow corn, small red pepper pieces, and chopped green herbs mixed in. The creamy layer is off-white with a slightly chunky texture, spread evenly throughout the bowl. There is a sprinkle of red seasoning on top and fresh green herb pieces scattered over the dish. A bright green lime wedge rests on the right side inside the bowl. Behind the bowl are neatly arranged white triangular crackers placed on a light wooden board, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans chicken (drained and flaked) or 2 cups shredded rotisserie chicken
1/2 cup corn (canned or thawed from frozen)
1/2 cup canned black beans (rinsed and drained)
1/3 cup red bell pepper (finely diced)
1/4 cup red onion or green onions (finely diced)
1/4 cup fresh cilantro (chopped)
1 small avocado (diced, add just before serving)
Juice of 1 lime
1/2 cup mayo or Greek yogurt
1 tsp hot sauce or chipotle sauce
1/2 tsp cumin
1/4 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper

Instructions

Step 1: In a large bowl, combine the chicken, corn, black beans, red bell pepper, red onion, cilantro, cumin, smoked paprika, salt, and pepper.
Step 2: Add the avocado, lime juice, mayo or Greek yogurt, and hot sauce. Stir everything gently until well mixed and evenly coated.
Step 3: If possible, refrigerate the salad for about 15 minutes to allow the flavors to meld together. This step is optional but recommended.
Step 4: Serve the salad with tortilla chips, on crostini, or tucked into lettuce cups or wraps for a lighter option.

Tips & Variations

Add diced jalapeño for extra heat.
Swap mayo for Greek yogurt to lighten the salad and add tanginess.
Use fresh corn when in season for added sweetness.
Include shredded cheese or diced tomatoes for more texture and flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Add avocado just before serving to prevent browning. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

A white bowl filled with a creamy salad showing three main layers: shredded white chicken, bright yellow corn kernels, and dark black beans mixed together; the creamy texture holds all ingredients, with flecks of green cilantro leaves sprinkled on top and a light dusting of red spice. On the right side of the bowl sits a fresh green lime wedge. In the background, white toast slices are arranged on a wooden board. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of canned or rotisserie?

Yes, cooked shredded chicken breast works well. Cook and shred it before combining with the other ingredients.

What can I use instead of mayo or Greek yogurt?

You can substitute with sour cream or a light vinaigrette for a different flavor profile, though it will change the texture slightly.