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High-Protein Southwest Chicken Salad

A vibrant salad bursting with flavors from smoky spices to fresh veggies, perfect for quick meals and easy cleanup.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded Use rotisserie or leftover chicken for convenience.
  • 1 cup black beans, drained and rinsed Canned black beans work well.
  • 1 cup fire-roasted corn Frozen or canned corn can be used.
  • 1 piece bell pepper, diced Any color bell pepper can be used.
  • 1/2 cup Greek yogurt Can substitute with sour cream.
  • 1 tablespoon lime juice Fresh lime juice is preferred for flavor.
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper Adjust based on preference.
  • as needed Fresh cilantro for garnish Optional.

Method
 

Preparation
  1. In a large bowl, combine shredded chicken, black beans, corn, and diced bell pepper.
  2. In a separate bowl, mix together Greek yogurt, lime juice, chili powder, cumin, salt, and pepper.
  3. Pour the yogurt mixture over the chicken mixture and stir until well combined.
  4. Serve immediately or chill in the fridge for meal prep.
  5. Garnish with fresh cilantro if desired.

Notes

This salad can be served on a bed of greens or wrapped in whole-grain tortillas. For meal prep, keep the dressing separate until serving.