Zesty Southwest Chicken Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked chicken, shredded or diced
02 -
1 cup black beans, rinsed and drained
03 -
1 cup corn, frozen or canned
04 -
1 red bell pepper, diced
05 -
1 cup cherry tomatoes, halved
06 -
1 avocado, diced
07 -
1/4 cup red onion, finely chopped
08 -
1/4 cup fresh cilantro, chopped
→ Dressing Ingredients
09 -
1/2 cup Greek yogurt
10 -
1/4 cup mayonnaise
11 -
2 tablespoons lime juice
12 -
1 teaspoon chili powder
13 -
1/2 teaspoon cumin
14 -
Salt and pepper to taste
# Instructions:
01 -
Prepare the chicken by shredding or dicing leftover cooked chicken into bite-sized pieces. If using raw chicken, grill, bake, or boil until fully cooked. Cool before shredding to preserve juiciness and tenderness.
02 -
Chop the vegetables. Dice the red bell pepper after removing seeds. Halve the cherry tomatoes. Scoop and dice the avocado into small cubes. Finely chop the red onion and cilantro for flavor and color.
03 -
In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until the dressing is well blended.
04 -
Combine shredded chicken, black beans, corn, red bell pepper, cherry tomatoes, avocado, red onion, and cilantro in a large mixing bowl. Toss gently to mix. Pour the dressing over the ingredients and carefully fold until evenly coated. Taste and adjust seasoning with salt, pepper, or lime juice if needed. For best results, chill for 30 minutes before serving.
# Notes:
01 -
Chilling the salad helps the flavors meld beautifully for a more robust taste.