Description
This Quick Southwest Chicken Salad is a vibrant, protein-packed dish combining shredded chicken, fresh vegetables, and a zesty Greek yogurt dressing with southwest-inspired spices. Perfect for a healthy, no-cook meal that’s ready in minutes, it offers a refreshing blend of flavors and textures, served over crisp mixed greens.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Mixed greens for serving
Dressing Ingredients
- 1/4 cup Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Mix the Salad Ingredients: In a large bowl, combine the shredded chicken, corn kernels, rinsed black beans, diced red bell pepper, diced avocado, finely chopped red onion, and chopped cilantro. Toss gently to distribute all the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, salt, and pepper until smooth and well combined to create a creamy, tangy dressing with a southwest flair.
- Toss the Salad with Dressing: Pour the dressing over the chicken and vegetable mixture, then toss everything together carefully to coat all the ingredients with the flavorful dressing without mashing the avocado.
- Serve: Arrange a bed of fresh mixed greens on four plates or a large serving platter and spoon the dressed chicken salad over the greens. Serve immediately for best freshness and texture.
Notes
- Use cooked chicken breast from leftovers or rotisserie chicken for convenience.
- Black beans should be rinsed well to reduce sodium and improve flavor.
- Adjust the quantities of spices in the dressing according to your heat preference.
- For a vegan version, substitute chicken with grilled tofu or chickpeas, and use vegan yogurt.
- Serve with tortilla chips or warm corn tortillas for a heartier meal.
- Best eaten fresh as avocado tends to brown; add avocado last before serving.
