Description
This Quick Southwest Chicken Salad recipe is a delightful mix of flavors and textures that come together in a zesty, protein-packed dish. Perfect for a light lunch or dinner, this salad is easy to make and bursting with fresh ingredients.
Ingredients
Scale
Salad:
- 2 cups cooked chicken breast, diced
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1 red bell pepper, diced
- 1 avocado, diced
- 2 green onions, sliced
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro
Dressing:
- ½ cup salsa
- ¼ cup sour cream or Greek yogurt
- juice of 1 lime
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- salt and black pepper to taste
Instructions
- Prepare Salad: In a large bowl, combine the chicken, black beans, corn, bell pepper, avocado, green onions, cheddar cheese, and cilantro.
- Make Dressing: In a small bowl, whisk together the salsa, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth.
- Combine: Pour the dressing over the salad and toss gently to coat all ingredients.
- Serve: Serve immediately or chill for 30 minutes for flavors to blend.
Notes
- For extra crunch, top with crushed tortilla chips before serving.
- You can substitute shredded rotisserie chicken for a quicker option.
- Adjust the spice level by using hot salsa or adding diced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Southwest, American
Nutrition
- Serving Size: 1¼ cups
- Calories: 310
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 60 mg
