Zesty Southwest Chicken Salad: Easy 15-Minute Meal
A fresh and flavorful Southwest chicken salad loaded with beans, corn, crisp veggies, and a creamy zesty lime dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Southwest
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
1. Prepare the chicken by shredding or dicing cooked chicken into bite-sized pieces. If using raw chicken, cook it fully, then cool before cutting.
2. Chop the vegetables including the bell pepper, cherry tomatoes, avocado, red onion, and cilantro.
3. In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth.
4. In a large bowl, combine chicken, black beans, corn, bell pepper, tomatoes, avocado, red onion, and cilantro.
5. Pour the dressing over the salad and gently toss until everything is evenly coated.
6. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
7. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Use rotisserie chicken for a quick shortcut.
Add diced jalapeño for extra heat if desired.
Serve in lettuce cups, wraps, or over greens for variety.
Best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Find it online: https://cookingwithramsay.com/zesty-southwest-chicken-salad/